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Pasta with Roasted Vegetables

A colorful and tasty side dish for any meal.
Pasta with Roasted Vegetables

Recipe Source: CookingMatters.org


  • 1 medium onion
  • 1 small summer squash, or ½ medium winter squash
  • 1 handful mushrooms
  • 1 small head cauliflower
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Non-stick cooking spray
  • 1 (16-ounce) package whole wheat pasta
    Optional Ingredients:
  • 1½ cups grated Parmesan or Romano cheese
  • ¼ cup torn fresh basil or parsley leaves


  1. Preheat the oven to 375°F.
  2. Rinse and peel onion. Rinse squash, mushrooms, and cauliflower. Chop vegetables into bite-size pieces, all equal size.
  3. In a medium bowl, add oil, salt, pepper, and cut veggies. Stir until veggies are well coated.
  4. Spray a baking sheet with non-stick cooking spray. Spread veggies on the baking sheet in a single layer. Bake until veggies are browned at the edges, about 30–35 minutes.
  5. During last 10 minutes of baking time, cook pasta following package directions. Reserve ½ cup of pasta water. Drain pasta.
  6. In a large skillet, add veggies and drained pasta. Heat over medium heat for 2–3 minutes. Stir frequently. Add some of the reserved pasta water to moisten and make a sauce.
  7. Transfer mixture to a serving bowl. If using grated cheese and fresh herbs, add now. Serve hot
Serving Size: 1 1/2 cup
Total Fat10 g
Saturated Fat1 g
Cholesterol0 mg
Sodium85 mg
Total Carbohydrate50 g
Dietary Fiber7 g
Total Sugars3 g
Added Sugars included0 g
Protein10 g
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