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Roasted Vegetable Pasta with Garlic

With a rainbow of veggies and both linguine and zucchini noodles, this light pasta will is an easy vegetarian pasta dinner.

Serves 4
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
403 calories per serving


> 1 red onion
> 1 head baby broccoli
> 1 pint grape tomatoes
> 1 (12 oz) pkg zucchini noodles
> 4 cloves garlic
> 4 tbsp olive oil, divided
> 8 oz linguine
> 1 (0.5 oz) pkg Nature's Promise® Organic Basil Leaves
> 1/4 cup grated Parmesan cheese (optional)


Preheat oven to 400°F. Halve and thinly slice the onion. Cut the broccoli into 1- to 2-inch pieces. Halve the tomatoes. On a large sheet pan, toss vegetables, zucchini noodles, and garlic with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until vegetables are tender.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Pick basil leaves from stems and add leaves to a colander. Reserve ½ cup pasta water, then drain pasta over basil to wilt it.
Return pasta and basil to pot. Add roasted vegetables and any juices from sheet pan. Gently mash garlic cloves in pot. Add remaining 2 tbsp oil. If it is too dry, toss pasta with the reserved pasta water, 1 tbsp at a time, to desired consistency. Season with salt and pepper. Garnish with the Parmesan, if desired.

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