Hearty Roasted Vegetable Pasta – The Emblem of Farm to Table Freshness
Embrace the ultimate flavours of the farm with our mouth-watering Roasted Vegetable Pasta recipe. Imbued with the freshness of just-picked vegetables, whole-grain pasta, and a drizzle of the finest olive oil, this dish epitomizes the essence of the “Farm to Table” concept.
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 4 Servings
| Calories | Fat | Saturates | Sugars | Salt | Protein | Carbs | Fibre |
|---|---|---|---|---|---|---|---|
| 564 | 14.5g | 2.2g | 10g | 1.2g | 19.8g | 87g | 10.1g |
Nutrition: The above table indicates nutritional intake per serving for an adult.
Ingredients:
– 300g whole-grain pasta
– 2 bell peppers, cut into chunks
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 2 red onions, chopped
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 200°C (400°F). In a large roasting pan, combine the bell peppers, zucchini, squash, and onions.
2. Sprinkle with olive oil, garlic, salt, and pepper. Toss until all the veggies are well-coated. Roast for about 30 minutes until tender.
3. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
4. Once the vegetables are done, mix them with the pasta. Adjust seasoning if needed.
5. Serve the pasta hot, with crusty bread if desired. Enjoy this wonderfully hearty dish that is a true homage to the “Farm to Table” philosophy.