Roasted Veggie Rigatoni
My Roasted Veggie Pasta is perfect for date night! It's simple, super delicious, and the roasted veggies take the flavour up a notch. It's perfect for a meatless Monday or if you are trying to up that veggie intake! I promise this one won't dissapoint!
Servings: 2
Ingredients
- 250 grams rigatoni reserve 1/2 cup water
- 2 tbsp olive oil for the veggies
- 1/3 cup olive oil for the sauce
- Salt and pepper to taste
- 3 garlic cloves chopped
- 1 yellow pepper chopped
- 1 orange pepper chopped
- 1 green pepper chopped
- 1 small zucchini chopped
- 1 cup mushrooms chopped
- 1.5 cups cherry tomatoes chopped
- 1 cup kalamata olives chopped
- 1 cup feta cheese chopped
- 1/4 cup fresh basil chopped
- 1/4 cup dry white wine
- 3 tbsp parmesan cheese for topping
- 1/2 tsp red pepper flakes
Instructions
- Begin by preheating your oven to 425 degrees.
- Chop up all of your vegetables into bite sizes pieces and add them to a large baking pan. Add 2 tbsp of olive oil, a generous amount of salt and pepper and toss to combine. Roast in the oven for 30-35 minutes, mixing halfway through.
- Once your veggies are roasted, remove from the oven and begin cooking your pasta in a large pot of salted water until al dente.
- To a large pan, add 1/3 cup olive oil, garlic, chilli flakes and sauté for 2 minutes.
- Reduce heat to low and add your vegetables and then deglaze your pan with the wine. Simmer for about 3 minutes or until the wine has reduced by half.
- Add your olives, feta, basil, and cooked pasta to the pan. Mix well, making sure all of the pasta is covered evenly.
- Add a couple tbsp of pasta water at a time to thin out the sauce if you need.
- Top with basil and parmesan cheese.
Nutrition
Calories: 1356kcal | Carbohydrates: 121g | Protein: 36g | Fat: 81g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Cholesterol: 72mg | Sodium: 2075mg | Potassium: 1427mg | Fiber: 12g | Sugar: 14g | Vitamin A: 3892IU | Vitamin C: 279mg | Calcium: 584mg | Iron: 5mg
