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Two plates of spaghetti with mushrooms, spinach, bell peppers, and grated cheese on a marble surface, garnished with parsley and a lemon half nearby.
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Roasted Vegetable Pasta

This vegetarian roasted vegetable pasta is divine in its simplicity & full of light, garlic lemon flavor and filling enough to make it a hearty meal.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 381kcal
Author Christy Gurin

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
US Customary - Metric

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.
 

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