ROASTED VEGETABLE PASTA

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This easy Roasted Vegetable Pasta screams summer! Tender roasted tomatoes, garlic, and zucchini are mixed with gluten free pasta to create a juicy, saucy, and herbaceous weeknight dinner.

This gluten free and vegetarian Roasted Vegetable Pasta heat is the ideal pre-fall supper to serve to the entirety of your loved ones. The new kinds of nursery veggies, spices, and rich olive oil meet up in less than 1 hour to make an excellent ensemble of summer tartness that makes certain to charm any individual who takes a chomp.

I love the wonderful way this reviving nursery new supper is so low-support. The vegetables and spices broil together in one container, so all you need to stress over is cooking your cherished gluten free pasta noodles. Basically throw the two of them together, then, at that point, appreciate!

This group satisfying vegetable pasta heat makes enough to take care of a family or enormous gathering of companions. Any dish made with new broiled vegetables and consoling pasta will in general be a success (take my Roasted Veggies With Creamy Polenta or Veggies And Sausage Kabobs for example)! Regardless of whether you want to serve a group, you’ll love coming up with this formula as a rationalization to wipe out any vegetables or spices sitting in your cooler while having the option to partake in the extras the entire week.

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Vegetable pasta bake ingredients

  • Pasta – I used gluten free pasta (like chickpea or rice pasta) to keep everything nice and light. Thinner pasta noodles work best, but you can use any kind you love or already have at home.
  • Tomatoes – Halved cherry tomatoes or diced garden tomatoes tend to work best in this summery baked pasta dish. The tomatoes will release a good amount of liquid, creating a refreshing and tasty sauce.
  • Zucchini – Peeled or unpeeled zucchini will tenderize as it bakes with the tomatoes. Just be sure to slice your zucchini thinly so that it bakes evenly and thoroughly.
  • Extra virgin olive oil – ​​Generally, gluten free pasta tends to be a bit dry, so a good amount of olive oil is needed to keep the dish moist. If you’re worried about it being too oily, simply serve fresh dinner rolls on the side to help soak it up!
  • Toppings – Oregano, thyme, rosemary, basil, salt, pepper, and some crushed roasted garlic are some of my favorite toppings to sprinkle on top of this roasted vegetable pasta.
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This easy Roasted Vegetable Pasta screams summer! Tender roasted tomatoes, garlic, and zucchini are mixed with gluten free pasta to create a juicy, saucy, and herbaceous weeknight dinner.

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course: Dinner
Cuisine: American
Keyword: Gluten-Free Pasta, Gluten-Free Recipes, Pasta, vegetables, Vegetarian
Servings: 4 people

Equipment

  • Casserole

Ingredients

  • 8 oz gluten-free pasta (I used chickpea pasta)
  • 2-3 cups whole cherry tomatoes, or any larger garden tomatoes diced or sliced
  • 2 medium zucchini, peeled or unpeeled
  • 1 whole head of garlic, top trimmed
  • 3/4 cup extra virgin olive oil
  • fresh oregano sprigs, thyme or rosemary
  • salt and pepper, to taste
  • fresh basil, cilantro or parsley garnishing

Instructions

  1. In a large baking dish 9×5 add the tomatoes to cover the bottom of the dish. Snuggle in a whole head of garlic, top removed (not the root side). Drizzle veggies with a generous amount of olive oil, a pinch of salt and pepper.
  2. gluten free roasted pasta
  3. Top tomatoes with a layer of zucchini slices. Pour the remain olive oil and top veggies with your fresh herbs of choice. Bake at 425F degrees for 35-40 minutes.
  4. summer roasted baked pasta gluten free
  5. Cook the pasta according to package instructions when the veggies are about half way through roasting. Drain and rinse pasta with cold water. Reserve about a cup of pasta water in case you need for the sauce (see notes)
  6. summer roasted vegetable pasta
  7. Toss pasta in with the roasted vegetables. For extra flavor pull out a few garlic cloves and toss around with the pasta and veggies. Top with fresh basil or fresh herb of choice and serve.
  8. roasted vegetable pasta gluten-free
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Notes

You may use anywhere from 1/2 cup to 3/4 cup of olive oil. It will not be oily! The tomatoes will release a good amount of liquids and this will create a tasty sauce. Generally gluten-free pastas tend to be a bit dry, so the extra oil will come in handy. You can always soak up any remaining oil with a good crusty bread. Optional to add a 1/2 cup of pasta water to the casserole if you need more liquids.

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