As a former vegetable hater I am always very proud of myself when I make something really loaded with veggies. And usually I shy away from big chunks of veggies, I’m more of a hide vegetables so I don’t know I’m eating them kind of gal. But this is a pasta dish which automatically makes it fantastic, and roasting the vegetables really brings out the sweetness. This dish will easily give me lunch for the week, maybe more.
Modified from Appetite for Reduction
1 lb brown rice pasta
1 lb zucchini, cut in quarters the long way and sliced 1/4 inch thick
1 lb yellow squash, cut in quarters the long way and sliced 1/4 inch thick
1 lb asparagus, coarse ends discarded, cut into 1 inch pieces
1 red bell pepper, seeded and chopped into 1/2 inch pieces
2 red onions, sliced
2-3 cups cherry or grape tomatoes, sliced in half
12 cloves garlic
1 tablespoon oregano
1 teaspoon dried thyme
3 tablespoons olive oil
2 teaspoons salt, or to taste
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Preheat the oven to 450. Line two large baking sheets with parchment paper and coat with cooking spray.
Place all ingredients except for the pasta and vinegar in a very large mixing bowl and stir to incorporate everything.
Spread the veggies out on the baking sheets and bake in the oven for 15 minutes.
Now prepare the pasta according to directions. When it’s done, rinse and set aside.
Remove the veggies from the oven and stir/flip them. Bake for 15 more minutes or until your desired tenderness level.
When the veggies and pasta are done add everything back to that big mixing bowl, add the balsamic vinegar, stir to incorporate and enjoy!