Wednesday, January 8, 2014

Pasta with Roasted Vegetables

I have previously posted a recipe for Pasta Salad with Roasted Vegetables.  You can view this recipe herein my Pasta - You Don't Have to Settle blog post.  

You can really customize this recipe by picking your favorite vegetables.  I recently purchased some Japanese Sweet Potatoes and Hannah Yams from Whole Foods.  I have always preferred my yams and sweet potatoes to have a yellow flesh.  

Tonight, I used about 12 mini sweet peppers, 1 large Hannah Yam, 1/2 a large sweet onion, and 3 cloves of garlic.  

I tossed my vegetables in two tablespoons of olive oil and roasted them on a large baking sheet.

The dressing for this pasta dish is made up of extra virgin olive oil, fresh lemon juice, fresh basil, kosher salt, and coarse ground black pepper.

A panel of Bon Appetit editors recently blind taste tested 35 different gluten free pastas.  Bionaturae Organic Gluten Free Elbows won best pasta in the elbow category.  You can view all the winners here.  We use Bionaturae Elbows in several of our pasta dishes, including my Pasta with Roasted Vegetables.  I purchase it from Whole Foods.  I always cook this pasta for a minute or two less than called for on the package so it is al dente.  Another good choice for pasta would be Barilla gluten free penne, rotini or elbows.  You can read my review of Barilla here.  

After my pasta and roasted vegetables were done cooking, I tossed them with the dressing in a large serving bowl.  

The final touch before serving was a sprinkle of feta crumbles.

Pasta with Roasted Vegetables


12 ounces gluten free pasta -- prepared according to package directions
1/2 large sweet onion -- chopped
1 large Hannah Yam -- skin removed and cut into small cubes
1 large red or orange bell pepper or 12 small mini sweet peppers -- chopped
3 garlic cloves -- peeled
2 T olive oil
feta crumbles for garnish
1/4 C fresh lemon juice
1/4 C extra virgin olive oil
3/4 tsp kosher salt
1/4 + 1/8 tsp coarse ground black pepper
12 fresh basil leaves -- chopped


Preheat oven to 425 degrees.  Lightly oil a large baking sheet or spray it with cooking spray.

Chop your vegetables, except the garlic, into small pieces.  Toss them with 2 tablespoons of olive oil in a large bowl before spreading them out evenly on your baking sheet.  Roast them in the oven for about 28 minutes, turning them with a spatula about half way through the cooking time.

While your vegetables are cooking, prepare the dressing by mixing the lemon juice, olive oil, salt, pepper, and basil leaves in a small bowl.  When the vegetables are done roasting, smash the garlic with a fork and add it to the dressing.

Prepare your pasta according to package directions, then rinse it with cold water to cool it down.  Place your pasta in a large serving bowl, then add the vegetables and dressing, stirring gently to combine.  Serve and garnish with feta crumbles.

Recipe Notes

You might want to check on the garlic about 5 minutes before the vegetables are done roasting to make sure it isn't getting too brown.

You can roast any of your favorite vegetables for this dish.  I have used rutabaga and butternut squash in the past.  Eggplant would be another option.

If you are making more pasta or adding more vegetables, you can easily increase the dressing by combining 1/3 C lemon juice, 1/3 C olive oil, 1 tsp kosher salt, 1/2 tsp coarse ground black pepper, and 15 large basil leaves.

When I originally made this dish, I called it Pasta Salad with Roasted Vegetables because I served everything at room temperature.  Tonight, I cooled the pasta with cold water, but added the vegetables while they were still warm.  It was just perfect! 

March 3, 2014 Update 

Tonight, I used a 12 ounce bag of baby bell peppers, an entire sweet onion, 4 cloves of garlic, and a very large Hannah yam.  I made the larger amount of dressing mentioned in the "options" after the recipe.  My husband gave it an A+++.  This might be my favorite pasta dish.  :-)

April 2014 Update  -- This dish is also great with BiAglut fusilli.

July 2014 Update

Tonight was all about using the vegetables I had in the house.  I roasted a large Hannah yam and a medium sweet onion with three cloves of garlic.  When the vegetables came out of the oven, I tossed them with 10 ounces of chopped baby spinach in a large pasta bowl until the spinach began to wilt.  I then added the pasta and the dressing.  We all loved the addition of the spinach, and didn't miss the pepper too much, though it would have added a little more color to the dish.  I used a box of Barilla gluten free penne tonight.

Linked to:  Gluten Free FridaysGluten-Free Wednesdays


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