Roasted Vegetable Pasta
Recipe Info
Author: Chef Jason Wrobel
Prep Time: 10 minutes
Ingredients
- 1 cup butternut squash, chopped
- 1 cup potatoes, chopped
- 1 cup red onion, sliced into 1/2-inch-thick circles
- 2 tablespoons extra-virgin olive oil, divided
- Pinch sea salt, plus more for garnish
- Pinch ground black pepper, plus more for garnish
- One 16-ounce package favorite pasta
- 2 tablespoons garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup basil, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Mix together the butternut squash, potatoes, and red onion in a large bowl. Add 1 tablespoon of olive oil and toss to combine. Add salt and pepper and spread the vegetables out over two baking sheets to ensure that the vegetables aren’t touching. (Note: if you prefer to keep the vegetables separate, toss each type separately with about 1 tsp of olive oil.)
- Roast the veggies for 25 to 35 minutes. Halfway through their roasting time, flip the vegetables to make sure both sides are cooking evenly. Once the vegetables are crisp at the edges, remove from the oven and set aside.
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil and the garlic. Let the garlic cook for about 2 minutes, and then add the cherry tomatoes. Allow the tomatoes to cook for about 3 to 4 minutes, until soft.
- Add the roasted vegetables to the skillet, stirring to combine well. Add the pasta to the skillet. Cook for 1 to 2 minutes to meld the flavors. Remove from heat and plate the pasta. Garnish with the fresh basil, a drizzle of balsamic vinegar, and salt and pepper to taste. (Note: if keeping vegetables separate, skip this step. Add all vegetables to a platter so they can stay separated, and make individual plates based on preferences.)