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Roasted Veggies with Whole-Grain Pasta

Whole-grain spaghetti tosses seamlessly with squash noodles to bulk up the vegetables in this mostly hands-off dish.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
373 calories per serving


> 1 small red onion
> 1 bunch asparagus
> 1 pint grape tomatoes, halved
> 3 tbsp olive oil
> 1/2 tsp crushed red pepper
> 8 oz whole-grain spaghetti
> 1 (16 oz) pkg squash noodles
> 1/2 cup grated pecorino
> 1/4 cup fresh basil leaves, finely chopped


Preheat oven to 425°F. Halve and thinly slice the onion. Trim the asparagus and cut into 1-inch pieces on an angle.
Add onion, asparagus, and tomatoes to a foil-lined rimmed baking sheet. Toss with the oil and crushed red pepper. Season with salt and pepper. Roast 25–30 min., until all vegetables are tender.
Meanwhile, heat a large pot of salted water to a boil on high. Add the spaghetti, cooking until al dente according to package directions. For the last minute of cooking time, add the squash noodles. Drain well, reserving ½ cup pasta water.
Return noodles to the pot. Toss with roasted vegetables, including any liquid on the baking sheet. Add the reserved pasta water ¼ cup at a time, as needed. Season with salt and pepper to taste. Garnish with the pecorino and basil to serve.

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