Pasta with Roasted Vegetables

I made this recipe from Eat Right America pretty much as written, and it was a hit with all the family. Plus with all the colors, it was gorgeous. I often substitute green peppers when a recipe calls for red (because red are expensive), but I did go with red this time, and they were really delicious. Next time I think we might skip the tomatoes (not in season and just kind of sad) and add mushrooms to the roasted vegetables (family preference).


  • Minimal olive oil (Less than 1 tablespoon — to moisten roasting pan)
  • 2 red bell peppers, cut into 1/2 inch pieces
  • 1 medium eggplant, unpeeled, cut into 1/2 inch pieces
  • 1 large yellow crookneck squash, cut into 1/2 inch pieces
  • 1 1/2 cups 1/2 inch pieces peeled butternut squash
  • 1 pound whole wheat or whole grain pasta
  • 2 medium tomatoes, cored, seeded, diced
  • 1/2 cup chopped fresh basil, chopped or 1 1/2 tablespoons dried
  • 2 tablespoons balsamic vinegar or 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced


1. Preheat oven to 450 degrees.

2. Wipe large roasting pan with a thin coating of minimal olive oil. Combine red bell peppers, eggplant, yellow squash, and butternut squash in prepared pan.

4. Roast until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.

5. Meanwhile, cook pasta and drain, reserving 1/2 cup cooking liquid.

6. Combine pasta, roasted vegetables, tomatoes, and basil in large bowl.

7. Add vinegar and garlic. Toss to combine.

8. Add cooking liquid by tablespoons to moisten, if desired.


One Response

  1. Oh man, yellow/orange/red peppers are so much tastier than green. Did you know green peppers are just less-ripe versions of the colored ones? We grew a bunch in our garden this summer but most got harvested before they turned yellow, sadly.

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