Parmesan Pasta with Roasted Vegetables

Parmesan Pasta with Roasted Vegetables

This Parmesan Pasta with Roasted Vegetable dish is another recipe that is simple to make on a busy weeknight.  Serve the roasted vegetables on top of the pasta, or mix all ingredients together and serve as a pasta salad.

Who doesn’t love the subtle, nutty, taste of melted parmesan cheese in their pasta?  Well, maybe a few.  But, in that case, leave the cheese out, or replace it with another favorite cheese.

Top the pasta with roasted vegetables for some added nutrition, sprinkle with some toasted and chopped (or crushed) peanuts and your meal is complete!  Unless you’d like to add some meat for dinner.  In which case, try making the Chicken Breast from our Chicken in Spaghetti Nests recipe or these Super Easy Chicken Thighs. The chicken can easily be prepared while your pasta is cooking and while the vegetables are roasting in the oven.

The roasted vegetable mix:

  • Brussels Sprouts: rinse, cut off the stem of each Brussels sprout, remove any damaged leaves and cut each Brussels sprout in half, lengthwise.
  • Butternut Squash:  granted, it’s technically a fruit.  In any case, it tastes great!  Butternut squash should be peeled, stem ends sliced off, seeds scooped out and diced into approximately 1-inch cubes.  Alternatively, I like to purchase the pre-cut butternut squash and save some time.  They are usually available in any grocery store.  Just rinse and cut into smaller, 1-inch, cubes.
  • Zucchini: quartered (or halved) lengthwise and diced.  Dice the zucchini with the skin on – you’ll get the most health benefits.

That’s it!

The sauce for the roasted vegetables:

The sauce is very simple too. 

Just combine soy sauce, garlic, honey, and apple cider vinegar and pour over the vegetables before placing them in the oven.

How to prepare the Parmesan Pasta with Roasted Vegetables:

  1. Preheat the oven to 425°F and line a large baking sheet (I used 19″ by 12″) with parchment paper.  You may need to use 2 baking sheets, not to overcrowd the vegetables.
  2. Prepare the vegetables: rinse, cut off stems, remove damaged leaves and cut each Brussels sprout in half lengthwise.  Cut off stems on both ends of the butternut squash, peel the skin, scoop out seeds, and dice the butternut squash into 1-inch cubes (or, use store-bought pre-cut squash). Quarter the zucchini lengthwise and dice each quarter into smaller pieces.  Transfer all vegetables to the baking sheet.
  3. Prepare the sauce: In a small mixing bowl combine the soy sauce, crushed garlic, honey, and apple cider vinegar.  Pour the sauce mixture over the vegetables and stir well to coat.  Arrange the vegetables evenly in one layer, placing the inside (flat side) of the Brussels sprout facing down. Roast in the oven until the vegetables are tender, approximately 25-30 minutes. 
  4. Cook the pasta: While the vegetables are roasting in the oven, cook the pasta according to package directions to preferred texture.  Stir in butter and parmesan cheese.
  5. Serve: Serve the roasted vegetables over pasta and sprinkle with more parmesan cheese and the chopped peanuts
Parmesan Pasta with Roasted Vegetables

Parmesan Pasta with Roasted Vegetables

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Parmesan Pasta with Roasted Vegetables dish is another recipe that is simple to make on a busy weeknight.  Serve the roasted vegetables on top of the pasta, or mix all ingredients together and serve as a pasta salad.

Ingredients

For the vegetables:

  • 400 gm Brussels sprouts
  • 400 gm butternut squash
  • 1 large zucchini

For the sauce:

  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 1 tablespoon apple cider vinegar
  • 3-4 garlic cloves (minced)

For the pasta:

  • 500 gm. pasta - I used bow-tie pasta
  • salt, to taste
  • 1 tablespoon butter
  • 1/2 cup parmesan cheese, add more to preference

To garnish:

  • Crushed or chopped peanuts

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet (I used 19" by 12") with parchment paper.  You may need to use 2 baking sheets, not to overcrowd the vegetables.
  2. Prepare the vegetables: rinse, cut off stems, remove damaged leaves and cut each Brussels sprout in half lengthwise.  Cut off stems on both ends of the butternut squash, peel the skin, scoop out seeds, and dice the butternut squash into 1-inch cubes (or, use store-bought pre-cut squash). Quarter the zucchini lengthwise and dice each quarter into smaller pieces.  Transfer all vegetables to the baking sheet.
  3. Prepare the sauce: In a small mixing bowl combine the soy sauce, crushed garlic, honey, and apple cider vinegar.  Pour the sauce mixture over the vegetables and stir well to coat.  Arrange the vegetables evenly in one layer, placing the inside (flat side) of the Brussels sprout facing down. Roast in the oven until the vegetables are tender, approximately 25-30 minutes. 
  4. Cook the pasta: While the vegetables are roasting in the oven, cook the pasta according to package directions to preferred texture.  Stir in butter and parmesan cheese.
  5. Serve: Serve the roasted vegetables over pasta and sprinkle with more parmesan cheese and the chopped peanuts

Notes

- For leftovers, you may have more vegetables remain than pasta. In that case, you can always cook more pasta

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 251Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 790mgCarbohydrates 46gFiber 5gSugar 14gProtein 9g

Nutrition information isn’t always accurate.

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