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This vegetarian roasted vegetable pasta is divine in its simplicity & full of light, garlic lemon flavor with over 20 grams of protein per generous serving.
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Roasted Vegetable Pasta

This vegetarian roasted vegetable pasta is divine in its simplicity & full of light, garlic lemon flavor with over 20 grams of protein per generous serving.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 381kcal

Ingredients

  • 12 oz. spaghetti or angel hair pasta
  • 3 golden beets, sliced
  • 1 red pepper, sliced
  • 1/2 lb. mushrooms, halved
  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 Tsp. garlic
  • 5 kale leaves, torn into bite sized pieces
  • 1 1/2 Tbsp. balsamic vinegar
  • 1/2 cup kalamata olives, halved
  • 1/4 cup pine nuts, toasted*
  • 1/2 cup parmesan, grated
  • 2 Tbsp. lemon juice
  • Salt and pepper

Instructions

  • Preheat oven to 425° F (218° C).
  • Rub beets, red pepper, and mushrooms with 1 Tbsp. oil. Sprinkle with salt and pepper. Place in oven and bake for 40 minutes, flipping vegetables half way through.
  • During the last 20 minutes of the vegetables cook time, start heating a salted pot of boiling water. Cook pasta al dente according to package directions. Reserve about 1/2 cup of the hot water that pasta was cooked in.
  • While pasta is cooking, in a separate sauce pan, heat 1 Tbsp. olive oil over medium heat. 
  • Add onion and sauté for 2-3 minutes, until translucent. Add garlic and cook another 1-2 minutes, until fragrant.
  • Add balsamic vinegar and deglaze pan by scraping up any stuck onions. Add kale and sauté 2-3 minutes to wilt. Season with salt and pepper.
  • Toss pasta with roasted vegetables, sautéed kale, kalamata olives, pine nuts, lemon juice, and season with salt and fresh cracked pepper. 
  • Use cooking water to re-moisten pasta (I used about 1/4 cup). Top with grated parmesan and serve.

Notes

*To toast pine nuts, heat them in a small dry skillet over low-medium heat for 5-10 minutes until just starting to brown. They burn easily so stir often and don't leave unattended.
 
This recipe is highly inspired by this recipe for Farfalle with Golden Beets and Pine Nuts on Epicurious, submitted by Jeanne Thiel Kelley.

Nutrition

Calories: 381kcal | Carbohydrates: 51g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 324mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1685IU | Vitamin C: 41.7mg | Calcium: 131mg | Iron: 1.7mg