Roasted Vegetable Pasta
Servings: 2 people
Ingredients
- 3 tbsp olive oil
- 1/2 onion (chopped)
- 1/2 zucchini (chopped)
- 1 cup cherry tomatoes (halved and quartered)
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp thyme
- Salt & pepper to taste
- 2 cups pasta*
- 1/4 cup pesto**
- Basil and 4-5 cherry tomatoes to top
Instructions
- Preheat the oven to 400 degrees.
- Place the zucchini, cherry tomatoes and onion in a baking pan.
- Add the oil, garlic powder, oregano, thyme and salt and pepper and toss to combine.
- Put in oven and roast for 20 minutes.
- While the veggies are cooking, prepare the pasta according to package direction.
- Drain, leaving around 1 Tbs cooking water.
- Add the pesto and toss to combine.
- Add the roasted veggies and toss.
- Cook for 3 more minutes.
- Serve & top with basil and fresh cherry tomatoes!
Notes
*To make this gluten-free, use a gluten-free pasta like brown rice pasta or chickpea pasta. We love using chickpea pasta since it adds more protein
**To make this dairy-free and vegan, use a vegan pesto. We love the vegan kale pesto from Trader Joe's.