Warm pasta salad with baked autumn vegetables
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 530, total fat 24 G., saturated fats 6 G., proteins 20 G., carbohydrates 61 G., fiber 7 G., cholesterol 13 mg, sodium 654 mg, sugar 7 G.
Calories 530, total fat 24 G., saturated fats 6 G., proteins 20 G., carbohydrates 61 G., fiber 7 G., cholesterol 13 mg, sodium 654 mg, sugar 7 G.
This warm pasta salad is the perfect way to use up any leftover vegetables you've been storing in the fridge. Along with autumnal butternut squash, zucchini, which always brings back memories of summer, is added to the vegetable mix. As for the pasta, it's best to choose medium-sized pasta, such as feather or spiral.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp tomato paste
- 1 teaspoon Italian seasoning
- 1 tsp coarse salt + extra for cooking pasta
- 0.5 tsp freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic, grated
- 0.5 cups extra-virgin olive oil
- 1 cup butternut squash, finely diced
- 1 head of broccoli, cut into small florets
- 1 red onion, finely diced
- 1 red bell pepper, finely diced
- 1 medium zucchini, finely diced
- 350 g of penne, rotini or similar pasta
- 2 tbsp chopped fresh parsley
- 12 torn fresh basil leaves
- 3/4 tbsp. grated parmesan
- 0.5 cups cooked lentils (canned is fine), optional
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine tomato paste, Italian seasoning, salt, pepper, red pepper flakes, garlic, and 1/4 cup olive oil. Add the squash, broccoli, onion, bell pepper, and zucchini. Stir to coat the vegetables with the tomato paste mixture.
- Place the vegetables in a single layer on the prepared baking sheet. Bake until the vegetables are tender and golden brown, 40–45 minutes.
- Meanwhile, bring a saucepan of water to a boil and add generous amounts of salt. Cook the pasta according to package directions until al dente.
- In the same vegetable bowl, add the roasted vegetables and pasta, parsley, basil, the remaining 1/4 cup oil, cheese, and lentils, if using. Toss well. Serve warm.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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