Roasted Vegetable Mediterranean Pasta
Try this savory, nourishing pasta full of roasted vegetables, fresh herbs in a lemon vinaigrette.
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!