Warm Roasted Fall Vegetable Pasta Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 530
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 61
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 20
- Cholesterol
- 13
- Sodium
- 654
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon kosher salt, plus more for the pasta water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, grated
1/2 cup extra-virgin olive oil
1 cup small-dice butternut squash
1 head broccoli, cut into small florets
1 red onion, diced small
1 red bell pepper, diced small
1 medium zucchini, diced small
12 ounces penne, rotini or any similar short pasta
2 tablespoons chopped fresh parsley
12 fresh basil leaves, torn
3/4 cup grated Parmesan
1/2 cup cooked lentils (canned is fine), optional
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the tomato paste, Italian seasoning, salt, pepper, pepper flakes, garlic and 1/4 cup olive oil. Add the butternut squash, broccoli, onion, bell pepper and zucchini. Toss to coat the vegetables with the tomato paste mixture. Reserve the bowl, unwashed, for later use.
- Spread in a single layer on the prepared baking sheet. Bake until softened and browned, 40 to 45 minutes.
- While the vegetables are cooking, bring a medium pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
- Into the reserved large bowl, add the roasted vegetables and pasta, parsley, basil, remaining 1/4 cup oil, cheese, and the lentils, if using. Mix well. Serve warm.