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Garlic Roasted Vegetable Pasta

By 33 Comments

A quick and easy meatless main or healthy side dish, your family will love this Garlic Roasted Vegetable Pasta.

Garlic Roasted Veggie Pasta - The Lemon Bowl

The most delicious meals created in my kitchen are almost always those that are created in a last-ditch attempt to clean out the fridge. Since I have very little self control in the produce aisle (shocker!), I am always looking for new and inventive ways to avoid food waste.

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There are two things my boys love more than life and that is roasted vegetables and pasta. One morning while they were eating breakfast I decided to peel and dice any and all veggies I could find in the fridge to whip up a fast and flavorful Garlic Roasted Vegetable Pasta. For a sweet, caramelized note I added whole garlic cloves in the skin to the party.

Garlic Roasted Vegetable Pasta - The Lemon Bowl

I happened to have a box of thin spaghetti on hand but feel free to use any type of pasta you wish. We are usually a whole wheat penne family but the boys were happy to slurp up these long strands of olive-oil coated spaghetti.

Roasted Veggie Pasta - The Lemon Bowl

While the vegetables are roasting, cook the pasta and reserve a bit of the salty, starchy cooking liquid for later. Once you drain the pasta, add it right back into the warm pot then toss in the roasted vegetables, olive oil, parmesan cheese. Add just enough of the reserved cooking liquid to create a silky, smooth sauce then sprinkle with fresh parsley to serve.

Your fork is waiting.

3.42 from 39 votes
Garlic Roasted Veggie Pasta - The Lemon Bowl
Print
Garlic Roasted Vegetable Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
A quick and easy meatless main or healthy side dish, your family will love this Garlic Roasted Vegetable Pasta.
Course: Side
Cuisine: Italian
Servings: 4
Calories: 356 kcal
Author: Liz DellaCroce
Ingredients
  • 8 ounces whole wheat spaghetti cooked according to package instructions
  • 8 cups cubed vegetables (i.e. eggplant,red peppers, zucchini, sweet potato, onion, etc.)
  • 12 cloves garlic whole skin-on
  • 1/4 cup olive oil divided
  • salt and pepper to taste
  • 1/4 cup grated parmesan
  • 1/4 cup fresh parsley minced
  • chili flakes optional
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 400 degrees and line a baking sheet with foil.
  2. Place vegetables and garlic cloves on baking sheet then drizzle with olive oil, salt and pepper. Toss well then roast until tender, 18-20 minutes.
  3. While vegetables are roasting, prepare pasta according to package instructions reserving 1/2 cup starchy cooking liquid. Strain pasta then return to the warm cooking pot.
  4. Toss roasted vegetables into the pasta pot along with reserved cooking liquid, parmesan, parsley and chili flakes. Check for seasoning and adjust accordingly before serving.
Recipe Notes

Can be served warm, room temperature or chilled.

Nutrition Facts
Garlic Roasted Vegetable Pasta
Amount Per Serving
Calories 356 Calories from Fat 89
% Daily Value*
Total Fat 9.9g 15%
Saturated Fat 1.8g 9%
Polyunsaturated Fat 8.1g
Cholesterol 4mg 1%
Sodium 102mg 4%
Total Carbohydrates 57.1g 19%
Dietary Fiber 9.4g 38%
Sugars 6.3g
Protein 11.6g 23%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Roasted Vegetable Pasta - The Lemon Bowl

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Reader Interactions

Comments

  1. Great recipe! Thanks
    Highly recommend on Koocam.com
    They are looking for people who do DIY, homemade cooking, tips etc.
    (especially if its a hobby)

    Reply

  2. The roasted vegetable pasta was very easy to make and delicious, I would probably add more liquid next time as it absorbed into the pasta and my husband prefers more sauce. Lovely and garlicky ???? will be making again and have some left for lunch tomorrow yum!!!

    Reply

  3. Do you remove the skin from the garlic after its been roasted or do you eat the whole thing with the other veggies ?

    Reply

    • We let people remove it on their plates similar to people removing a shrimp skin or taking a clam out of the shell. You know what I mean? Even the kids know how to take it off – slips right off. :)

      Reply

  8. How funny — this is how my dad created the best meals too! He’d pull out any and every veggie that was in the produce bin in the fridge, chop everything up, and throw it in a sauté pan. I’ll have to remember your garlic trick the next time that happens!

    Reply

  16. I hear you about using up extra veggies. We’re leaving on a trip in a couple of days and I have this cauliflower… the problem is that my husband isn’t overly fond of cauliflower and I would need to disguise it so it doesn’t look or taste like cauliflower. It probably won’t get used (I think that’s why he wants to go out to dinner on our last night in town). :-D

    I really like the sound of this pasta, so hopefully I’ll have a chance to try it once we return home.

    Reply

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