Roasted Vegetable Pasta Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Preheat your oven to 425°F (220°C). Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, minced garlic, salt, and black pepper.

2. 2

   Roast the Vegetables

   Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized.

3. 3

   Cook the Pasta

   While the vegetables are roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

4. 4

   Prepare the Spinach Cream Sauce (optional)

   In a skillet, sauté the spinach in a bit of olive oil until wilted. Add cream and simmer for a few minutes. Blend until smooth, adding reserved pasta water to reach desired consistency.

5. 5

   Combine

   In a large bowl, combine the roasted vegetables and cooked linguine. If using the spinach cream sauce, add it to the pasta and toss to combine. If not, drizzle with olive oil and toss with garlic.

6. 6

   Serve

   Serve hot, topped with grated Parmesan cheese if desired.