I have loved pasta for as long as I can remember. Well, really, I love any kind of carb but pasta will certainly do.
I remember many snacks and meals that consisted of plain, unadulterated, carby noodle goodness. That’s right. I ate plain boiled pasta without any kind of sauce or butter. My family assumes it was out of laziness (and has turned this into a running joke ever since) but really it’s just because I love pasta that much.
As I’ve become an adult (which is still weird to say even at 26), I’ve realized that even though I would love to lay on the couch watching Housewives of New Jersey for the 11th time while stuffing my face with just boiled, naked noodles sometimes I have to make more mature decisions like squeezing in a vegetable here and there.
So while this recipe requires a lot more effort than simply boiling noodles, I’m sure my body thanks me for giving it some extra fuel besides the carbs. Because Lord knows I’m going to need that extra energy to watch Bravo’s next Housewives marathon.
Roasted Veggie Pasta
Ingredients:
- 1 pound uncooked pasta
- 26 ounces pasta sauce
- 1 onion, diced
- 6 cloves garlic, minced
- 2 cups mushrooms, sliced in quarters
- 1 pepper (green, red, yellow, or orange), diced into 1 inch squares
- 1 large zucchini, diced into 1 inch squares
- 1 large squash, diced into 1 inch squares
- 1 large eggplant, diced into 1 inch squares
- 2 tofurkey sausages, diced (or regular sausages for you non-vegetarians)
- ½ tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Method:
Preheat your oven to 350 degrees.
Spray two 11 x 17 cookie sheets with non stick olive oil spray. If you don’t have any, you can always pour a tablespoon of olive oil on the cookie sheet and spread it around evenly with your fingers.
Evenly divide the diced mushrooms, zucchini, squash, and eggplant between the two cookie sheets.
In a small bowl, whisk together basil, rosemary, parsley, salt, pepper, olive oil, and balsamic vinegar.
Pour the balsamic vinegar mixture over your diced veggies (1/2 of the mixture on one cookie sheet and 1/2 on the other).
Mix the veggies together with your hands to make sure that your balsamic vinegar mixture is evenly distributed.
Place the cookie sheets in the oven for 2 hours. Make sure to check on the veggies every 40 minutes or so. During this checkup, you want to stir them and rotate your cookie sheets.
When you get into the last 30 minutes of roasting, you can prepare the rest of the meal.
Bring a pot of water to boil and cook your pasta according to its instructions.
Meanwhile, add your diced onion to non stick pan and sauté until it turns brown.
Then add your diced sausage and minced garlic. Allow to cook for a few minutes until the sausage has cooked thoroughly.
Add pasta sauce and roasted veggies (which hopefully are done by now) to your onion mixture. Allow this to cook on medium heat for 10 minutes.
Add your cooked, drained noodles and stir to combine.
While naked noodles still hold a special place in my heart, this dish has quickly become a household favorite.
At least now I can get my carb on without feeling so guilty.
Now if I could only give up those silly Housewives…
