This roasted vegetable pasta has all the elements of a baked pasta dish, but tips the scale towards the vegetables rather than the pasta. You start by roasting a sheet pan of vegetables, then top it with some cooked pasta and dollops of ricotta. A quick run under the broiler browns the cheese and then dinner is served!
Which makes it efficient as well as healthful: there’s no need to add a salad or side — the dish has all the nutrients you need for your meal right there in one main course.
Here’s the Formula
This roasted vegetable pasta recipe is more of a formula, one that I vary based on whatever produce I have on hand (and a great way to use up the random produce in your refrigerator before it goes to waste!). In the recipe below I’m recommending butternut squash, beets, and brussel sprouts, but you can see in the photos that I also included cabbage, jalapenos, fennel, and radishes… because that’s what I had and needed to use up. And while I recommend scattering arugula over the top after the pasta is done cooking, there are plenty of other greens or herbs that would work lovely here too, like basil or sliced spinach.
Use Up Your Veggies!
So this pasta is a chance to unload all of the vegetables from your refrigerator. You don’t think the vegetables “go together”? They do! Wondering whether they will taste good roasted? They will! Stressed about whether the vegetables will cook in the same amount of time? They will (more or less… there’s a large margin of error here so don’t worry).
Because here’s the takeaway: don’t let those odds and ends go to waste. Making sure you consume all the produce you purchase is good for your health, good for your wallet, and good for the environment. Anthony Bourdain says so! Have you seen the movie Wasted?
Sheet Pan for the Win
And while this isn’t exactly a one-pan meal (you need a separate pot to boil the pasta) it is extremely streamlined and makes an efficient use of that baking sheet. Moreover, spreading out the ingredients over a large baking sheet, rather than layering in a smaller casserole dish, creates more surface area to be browned (that’s the best part!) and enables it to cook quickly under your oven’s broiler rather than baking for a longer stretch like your usual baked pastas. It can also be made in advance and then popped under the broiler right before dinner time.
Roasted Vegetable Pasta
This meal has all the elements of a baked pasta dish, but tips the scale towards the vegetables rather than the pasta. You start by roasting a sheet pan of vegetables, then top it with some cooked pasta and dollops of ricotta. A quick run under the broiler browns the cheese and then dinner is served!
- 3 cups Brussels sprouts cleaned, trimmed, and halved
- 3 large beets cleaned, peeled, trimmed, and cut into ½ inch cubes
- 1 small butternut squash peeled, trimmed, seeded, and cut into ½ inch cubes
- 2 tablespoons olive oil separated
- Salt and pepper
- 8 ounces dried pasta about 4 servings
- 15 ounces ricotta cheese
- 3 cups arugula
Preheat oven to 400. Scatter cut vegetables over parchment-lined baking sheet. Drizzle one tablespoon olive oil over vegetables, add salt and pepper to taste, and toss to combine.
Roast for 15-20 minutes until vegetables are tender. Remove from oven and set aside.
Bring large pot of salted water to boil. Cook pasta according to package directions. When al dente, drain pasta.
Scatter cooked pasta over roasted vegetables. Drizzle with olive oil.
Spoon dollops of ricotta over the top of the vegetables and pasta. If you’d like to make this in advance, at this point you can cover the dish and refrigerate.
Preheat oven to broil. Place sheet pan of vegetables, pasta, and ricotta under broiler on second to top rack. Broil for 5-6 minutes until cheese begins to turn golden (if you’ve been refrigerating the dish this step may take closer to 10 minutes).
Scatter arugula over the top and serve!