"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta with roasted vegetables Recipe

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This recipe for Pasta with roasted vegetables, by , is from Cooking with creativity: meals made simple and on a budget , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 medium onion
1 small summer squash, or medium winter squash
1 handful mushrooms
1 small head cauliflower
cup canola oil
teaspoon salt
teaspoon ground black pepper
Non-stick cooking spray or butter
1 (16-ounce) package whole wheat pasta

1. Preheat the oven to 375F.
2. Rinse and peel onion. Rinse squash, mushrooms, and cauliflower. Chop vegetables into bite-size pieces, all equal size.
3. In a medium bowl, add oil, salt, pepper, and cut veggies. Stir until veggies are well coated.
4. Spray a baking sheet with non-stick cooking spray. Spread veggies on the baking sheet in a single layer. Bake until veggies are browned at the edges, about 3035 minutes.
5. During last 10 minutes of baking time, cook pasta following package directions. Reserve cup of pasta water. Drain pasta.
6. In a large skillet, add veggies and drained pasta. Heat over medium heat for 23 minutes. Stir frequently. Add some of the reserved pasta water to moisten and make a sauce.
7. Transfer mixture to a serving bowl. If using grated cheese and fresh herbs, add now. Serve hot.

-To cut costs, use whatever veggies are in season or on sale. Try different combinations like halved plum tomatoes and broccoli, or red onion and chunks of butternut squash. Or, use thawed frozen veggies. Be sure to pat dry before using.
Try serving this dish with marinara sauce.
Use any whole wheat pasta you like, such as penne, rigatoni, shells, or bow tie.
For more heat, add teaspoon ground cayenne pepper to the veggies in step 3.

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Recipe and photo brought to you by: Cooking Matters https://cookingmatters.org/recipes/pasta-roasted-vegetables




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