Roasted Vegetable Balsamic Pasta
Ingredients
- 1 small onion
- 1 bell pepper
- 1 medium zucchini
- 1 pint cherry tomatoes
- 2 cups fresh broccoli florets
- 8 oz. pasta (gluten-free if desired)
Garlic-balsamic dressing
- 3 Tbsp. balsamic vinegar
- 1 tsp. garlic powder (or 1-2 cloves minced for stronger flavor)
- 1 tsp. dried basil
Optional garnish
- Fresh basil
- cashew parmesan
Preparation
Preheat oven to 425.
Prep the veggies: chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.
Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. Roast for 35-40 minutes tossing halfway through.
While vegetables are roasting, cook the pasta al dente.
While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.
Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.
When vegetables are roasted, add to pasta. Lightly toss.
Taste and adjust seasoning if necessary or top with cashew parmesan before serving.
