Roasted Vegetables Pasta
Servings: 2
Prep time: 15 minutes
Cook time: 30–35 minutes
INGREDIENTS
This is a sheetpan recipe with vegetables, possible choices
1 zucchini, cut into 1/2 rounds
1 bell pepper, cut into 1-inch pieces
125 g (4 oz) green beans, trimmed
250 g (8¾ oz) broccoli florets
150 g (5¼ oz) carrots, cut into ½-inch rounds
6 oz cherry tomatoes, halved
6 tbsp extra-virgin olive oil (divided)
1 tsp kosher salt
½ freshly ground black pepper
7½ oz pasta (penne, fusilli, or similar)
5 oz fresh baby spinach, loosely packed
½ lemon
2 garlic cloves, minced
10 g (optional) fresh basil or parsley
INSTRUCTIONS
1. Season and roast: Toss vegetables (except tomatoes) ¼ cup olive oil, salt, and pepper in a bowl. Spread on a rimmed baking sheet in a single layer. Roast at 200°C (400°F) on Convection Roast for 20 minutes, stirring halfway through.
2. Toss asparagus, tomatoes with 1/8 cup olive oil, salt, and pepper in a bowl. Add asparagus, tomatoes if using. Stir the vegetables and roast for another 8–10 minutes until vegetables are tender and edges are caramelized.
3. Cook pasta: While vegetables roast, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Use a sieve to transfer pasta directly to serving bowls. Keep 1 cup of pasta water, empty the rest.
4. Build the dish: In the empty pasta pot, combine minced garlic, remaining 30 ml (2 tbsp) olive oil, and the zest and juice of ½ lemon. Add roasted vegetables and spinach, toss gently, and cook for about 1 minute until spinach is wilted. Add a splash of reserved pasta water ¼–½ cup to loosen and emulsify. Divide between bowls over the pasta. Serve immediately.
