Roasted Veggie Pasta
Roasted Veggie Pasta
Thick Wire Blade
Time Prep 10 min | Cook 25 min | Total 35 min
★ ★ ★ ★ ☆ 4.5/5
Bite-sized Recipe
Cut zucchini and bell pepper with the Thick Wire Blade, roast with olive oil, and mix into your favorite pasta.
Intro
Colorful, roasted vegetables tossed with warm pasta—an easy and nourishing weeknight dinner.
What You’ll Need
1 cup cooked pasta
½ zucchini, thick strips
½ bell pepper, thick strips
½ red onion, sliced
1 tbsp olive oil
½ tsp Italian seasoning
Salt and pepper to taste
Grated parmesan (optional)
Blades to Use
Prep Tip
Use the Thick Wire Blade for hearty veggie strips that roast evenly. Keeps well refrigerated for up to 3 days.
Instructions
Step 1
Cut zucchini and bell pepper with the Thick Wire Blade
Step 2
Toss veggies with oil, Italian seasoning, salt, and pepper
Step 3
Roast at 400°F for 20–25 minutes
Step 4
Mix roasted veggies with cooked pasta
Step 5
Top with cheese or herbs as desired
For Extra Bite
Add olives or sun-dried tomatoes
Nutrition per Serving
Calories: 370
Protein: 12 g
Carbohydrates: 42 g
Fat: 14 g
Fiber: 6 g
Sugar: 5 g
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