Roasting the carrots, squash, and garlic brings depth of flavor to this favorite springtime pasta dish.

Gretchen Brown
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
12 mins
cook:
20 mins
total:
32 mins
Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • Combine carrot, squash, and garlic on a jelly-roll pan coated with cooking spray; coat vegetables generously with cooking spray. Roast vegetables at 500° for 20 minutes or until tender and browned, stirring after 15 minutes.

  • While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.

  • Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

360 calories; calories from fat 25%; fat 9.9g; saturated fat 5.8g; protein 13.7g; carbohydrates 56.3g; fiber 6.1g; cholesterol 31mg; iron 3mg; sodium 435mg; calcium 128mg.
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