Pasta with Roasted Vegetables

Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min

I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots.  Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed.

Ingredients

• 8 oz (gluten free) medium sized pasta such as fusilli or penne
• 1/2 large leek, cleaned and sliced (see tip)
• 1 lb fresh brussels sprouts
• 1 large (or 2 medium) carrots
• pinch of salt
• 1 tsp olive oil plus more for drizzling
• 1 Tbsp chopped fresh thyme leaves
• 2 cloves garlic, minced
• 1Tbsp lemon juice
• 2Tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• Salt and black pepper
• 1/4 C chopped fresh parsley
• 1+ Tbsp toasted pine nuts
• Additional toppings, optional
  • Vegan: olives, chopped fresh tomatoes, lemon juice
  • Non-vegan: shredded parmesan or crumbled feta

Tools

• medium sharp chef’s knife
• large cutting board or mat
• large mixing bowl
• 2 or 3 small bowls
• large saucepan (4-5 qt)
• large rimmed baking sheet
• wooden spoon
• spatula
• 1/4 C dry measuring cup
• set of measuring spoons
• colander or pot strainer

Directions

1. Preheat oven to 425°F.
2. Clean and chop carrots, brussels sprouts and leeks into thick pieces, and add them to a large bowl. Add a pinch of salt and 1 tsp olive oil to the bowl of vegetables and toss several times to mix everything together.
3. Drizzle a bit of oil on the baking sheet and spread it around with a baster or a piece of paper towel.  Dump the veggies onto the baking sheet and spread them out and then put them into the oven. Set timer for 20 minutes,
4. About 10 minutes in, put a large pot of water on medium heat on the stove to start it heating up for the pasta.
5. Meanwhile, chop garlic, thyme and parsley and measure out the lemon juice and vinegar in separate bowls.
6. When timer rings, take veggies out of oven, add the thyme, garlic, and lemon juice and stir it around, then spread it back out. Put the sheet back in the oven for 10 more minutes or so.  The veggies will be browning but should not look burnt.
7. Meanwhile, if the pasta water has not yet come to boil, turn it up to high until it does.  Then lower the heat back to medium low and cook the pasta for the amount of time stated on the package (on the low end to make it al dente).  Reserve 1/4 C of the pasta water and drain the rest, then put the pasta back in the pot, off heat. Drizzle with some olive oil and gently toss.
8. Add the roasted veggies to the cooked pasta and add the balsamic, pepper flakes, more salt and pepper to taste, and stir.  If it seems dry, toss in the 1/4 cup of reserved pasta water.  Serve in shallow bowls topped with fresh parsley and 1/2 Tbsp pine nuts per dish.

Tips and Timesavers

• Vegetables can be cleaned and chopped ahead of time.
• How to prepare leeks for soups and stews.

Nutrition (g)

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• Serving Size:
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Photos

Step 2 – Prepare veggies for roasting

Step 5 – Chop herbs and garlic

Step 6 – Halfway through roasting

Step 8 – Done!