Nothing can beat the smell of roasted vegetables in the oven. The sweet and earthy smells puncturing through your kitchen. On a cold, snowy fall day there is nothing I would rather make then this roasted vegetable mediterranean pasta. Comforting and nourishing. This yummy bowl of pasta reminds me that it is okay to slow down and get cozy. Sometimes keeping it slow and simple is just what the Dr. ordered!
Tips to Make this Pasta
Roasting the Vegetables
Roasting your vegetables is a easy way to add a huge amount of flavor to your vegetables without having to do a lot of extra work. By adding only a little bit of olive oil and vinegar, the vegetables will sweat and caramelize releasing its natural sugars.
Wash and dice your vegetables, roughly about 2 inch diced pieces. You want to make sure they are all cut evenly so the will cook evenly.
When you are coating your vegetables. Mixing them first in a bowl with the olive oil and seasoning will so you get and even coat.
Cover your sheet pan with aluminum foil to make for easier clean up. Spread your vegetables out on your sheet pan evenly. Make sure they don’t overlap.
Cooking the Pasta
Cook your pasta according to the package and remember when you are straining the pasta to save a 1/4 cup of the pasta water. I like to take out the water right before I strain the noodles so I won’t forget.
The pasta water is a great addition to any sauce. It adds flavor and the starch in the water helps the sauce stick to the noodles and thicken the sauce.
Preparation
When you are ready to make the dressing, make it separate in a small bowl. There is no need to heat up this sauce, so technically it would be a dressing. The great thing about this roasted vegetable mediterranean pasta dish is you can serve it hot or cold.
Now you can finally add in all of the ingredients, pasta, pasta water, dressing, roasted veggies, and fresh herbs. Mix gently and serve!
Roasted Vegetable Mediterranean Pasta
Ingredients
Roasted Vegetables
- 1 Eggplant Diced
- 1 Cup Cherry Tomatoes
- 1 Zucchini Diced
- 1 Yellow Bell Pepper Diced
- 1/2 Red Onion Diced
- 2 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Salt and Pepper
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Garlic Powder
Noodles
- 9 Oz Fresh Pasta Cooked I use Taste Republic GF Pasta
Pasta Vinaigrette
- 3 Tbsp Olive Oil
- 2 Tbsp Lemon Juice
- 1 Tbsp Champagne Vinegar
- 1/2 Tbsp Dijon mustard
- 1/2 Tbsp Sugar
- 1/2 Tbsp Red Pepper Flakes
- 1/4 Cup Saved Pasta Water
- 1 Tbsp Fresh Thyme Minced
- 1 Tbsp Fresh Oregano Chopped
Instructions
- Preheat your oven to 450.
- Chop veggies and add them to a large bowl.
- In another bowl mix together olive oil, vinegar and seasonings. Add it into the vegetables, coating them evenly.
- Cover a large sheet pan in aluminum foil and lay the vegetables out evenly. Make sure they are not overlapping.
- Roast them in the oven for 20 minutes.
- Now you can start making your pasta. Be sure to set aside 1/4 cup of the pasta water for the sauce.
- Start on the dressing by adding Lemon Juice, Olive oil, Vinegar, Dijon, Sugar, Salt and Pepper to bowl and whisking them together. Set aside.
- Once your pasta is cooked, strain it and add it back into the pot. Add in your roasted vegetables and dressing. Add in the pasta water, fresh herbs.
- Lightly fold together and serve!