Pasta with Roasted Vegetables

Ingredients

• 8 oz pasta, such as penne or rigatoni
• 1⅓ tbsp olive oil
• ⅔ large sweet potato, peeled and cubed
• ⅔ large onion, chopped
• 2 cloves garlic, minced
• ⅔ large zucchini, sliced
• ⅔ large red bell pepper, seeded and chopped
• ⅔ lb Brussels sprouts, trimmed and halved
• ⅔ tsp dried basil
• ⅔ tsp dried oregano
• Salt and pepper, to taste
• ⅛ cup grated Parmesan cheese

Method

1. 1Preheat the oven to 425°F (220°C).
2. 2Toss the sweet potato, onion, and garlic with 1 tbsp olive oil on a large baking sheet, roasting for 20-25 minutes, or until tender.
3. 3Add the zucchini, bell pepper, and Brussels sprouts to the baking sheet, tossing with the remaining 1 tbsp olive oil, and continue roasting for an additional 20-25 minutes, or until the vegetables are deeply golden.
4. 4Cook the pasta in a large pot of salted, boiling water until al dente, then reserve 1 cup of pasta water before draining.
5. 5In a large skillet, combine the cooked pasta, roasted vegetables, dried basil, and dried oregano, tossing to combine.
6. 6If the pasta seems dry, add a bit of the reserved pasta water to create a light, creamy sauce.
7. 7Season the pasta with salt and pepper to taste, then top with grated Parmesan cheese.
8. 8Serve hot, garnished with additional basil if desired.

Nutrition per serving