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Gluten Free Pasta with Roasted Vegetables - Nut Free + Vegan
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Roasted Vegetables with Pasta

Author Cindy Gordon (Vegetarian Mamma)

Ingredients

  • 1 box of Organic Edamame Spaghetti by Explore Cuisine
  • 1 c of yellow squash diced into 1/2 inch pieces
  • 1 c of zucchini squash diced into 1/2 inch pieces
  • 1 c of red onion diced into 1/2 inch pieces
  • 1 c of red bell pepper deseeded, diced into 1/2 inch pieces
  • 1 c of cherry tomatoes halved
  • 1 t garlic salt OR salt and pepper as needed
  • 1 T olive oil
  • 1 c of fresh parsley
  • lemon

Instructions

  • Preheat your oven to 400 degrees F.
  • Toss your veggies (excluding parsley) with olive oil and your choice of either garlic salt or salt/pepper.
  • Put your veggies into an oven safe roasting pan. Bake at 400 degrees F for 15 minutes.
  • While your veggies are cooking, prepare your pasta per the directions on the box.
  • When pasta is cooked, drain and set aside.
  • When veggies are cooked, toss with pasta. Top mixture with the juice from one lemon half.
  • Top with parsley and serve!

Notes

If you are a garlic lover, you can add finely diced garlic clove to your dish when you combine the pasta and vegetables.
Remember, you do have the second half of your lemon, you can add in more lemon juice if you'd like to elevate the flavor of the dish.