Roasted Vegetable Pasta Toss
Serves: 4-6
  • 1 cup grape tomatoes, halved
  • 1 cup diced butternut squash (about a ½-inch dice)
  • 1 small sweet onion, sliced and quartered
  • 1 red bell pepper, sliced
  • 1 lemon
  • 1 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • ½ tsp dried oregano
  • ½ lb dried pasta
  • Optional: broccoli florets (about 1 cup), parmesan cheese, diced fresh mozzarella cheese
  1. Preheat the oven to 375 degrees. Spray a baking sheet with cooking oil spray or brush with oil.
  2. Add the tomatoes, butternut squash, onions and red peppers to the baking sheet. (If using broccoli too, add at this point.) Slice and quarter the lemon and toss with the veggies. Drizzle with olive oil and sprinkle with salt, pepper and oregano.
  3. Roast the veggies for 45-60 minutes, stirring every 15 minutes, until they begin to brown. Remove from the oven and discard lemon rinds.
  4. Cook pasta according to package directions. Toss with the roasted veggies. Serve immediately, or add parmesan and/or mozzarella cheese and toss well before serving.
Recipe by Maine Course at