Roasted Vegetable Pasta - Capital Area Food Bank
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Roasted Vegetable Pasta

By cafb April 4, 2018

230 calories | 9g fat (2.5g sat fat) | 220mg sodium | 32g carbs | 5g fiber | 9g protein per serving

Serves 6 for $6.50


  • 1 medium onion
  • 1 small, yellow or green summer squash
  • 1 green or red bell pepper
  • ½ head of a cauliflower or broccoli
  • 3 Tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups uncooked, whole wheat pasta
  • ½ cup Parmesan cheese


  1. Preheat oven to 400F.
  2. Chop onion, squash, bell pepper, and cauliflower into bite size pieces.
  3. Mix vegetables with 2 Tablespoons of oil, salt, and pepper together in a bowl.
  4. Spread vegetables out onto a baking sheet so they do not overlap.
  5. Bake for 30 minutes or until starting to brown.
  6. While the vegetables are roasting, cook pasta by following instructions on the box.
  7. Drain pasta and put in serving bowl.
  8. When vegetables are finished, add to pasta with remaining 1 Tablespoon of olive oil and toss.
  9. Stir in grated parmesan and serve.

Good for You

Whole wheat pasta is high in fiber, vitamins, and minerals necessary for a healthy diet

Plan Ahead

Roast, steam, or sauté the other half of the cauliflower to use as a side dish for another meal

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