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Roasted Vegetable Pasta
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ROASTED VEGETABLE PASTA

I love pretty much anything with roasted veggies. My husband loves pretty much anything with pasta. We combined our two loves for this easy dinner that is great on its own or served with a protein of choice!
Course Dinner
Cuisine Italian
Keyword dinner, easy dinner, pasta, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 794kcal

Ingredients

  • 1 lb dry pasta
  • 6 cups chopped vegetables mushrooms, zucchini, and onions used here
  • 15 oz chickpeas drained
  • olive oil
  • salt
  • pepper
  • 4 oz. goat cheese
  • chili flakes optional

Instructions

  • Preheat oven to 400 degrees.
  • Combine chopped vegetables with two tablespoons olive oil, one teaspoon each salt and pepper. Roast 20-25 minutes until tender.
  • Meanwhile, cook pasta according to directions. Just before adding pasta to boiling water, add 1-2 tablespoons each olive oil and salt.
  • Before draining pasta, reserves 1-2 cups starchy cooking liquid.
  • In a large serving dish or pot, combine roasted vegetables, cooked pasta, and drained chickpeas. Add 1 cup reserved cooking liquid, 2 tablespoons good olive oil, and salt and pepper to taste.
  • Add remaining cooking liquid if desired. Top with crumbled goat cheese.

Notes

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Nutrition

Calories: 794kcal | Carbohydrates: 119g | Protein: 34g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 2161mg | Potassium: 1028mg | Fiber: 13g | Sugar: 11g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 6mg