Roasted vegetable pasta


Pick and choose which vegetables you like, in quantities you like. I like to go heavy on the vegetables.

  1. olive oil
  2. salt
  3. bell pepper
  4. zucchini
  5. broccoli
  6. onion or shallot
  7. red sauce, optionally made from scratch
  8. garlic
  9. pasta (rigatoni preferred, as usual)
  10. (optional) vegetarian “meat” crumbles
  11. (optional) basil leaves, for garnish
  12. (optional) your favorite cheese, for garnish


  1. Put water in a pot turn the stove on.
  2. Dice zucchini. Lightly salt and leave to drain in a colander.
  3. Dice other vegetables.
  4. Vegetable by vegetable, saute/sear each alone until you have some color. I put onions and peppers together, though. Add salt as they are sauteing.
  5. In an empty pan, saute the garlic briefly (~30 seconds), before adding all the pre-sauteed vegetables.
  6. Dump the pasta in the boiling water. Cook al dente (1-2 minutes less than package suggests).
  7. Add red sauce.
  8. Cook, stirring occasionally, for a couple of minutes. Add salt and pepper to taste. Sometimes I like to add a bit of paprika and cayenne.
  9. When pasta is finished, dump out water. Dump sauce on top. Stir. Turn the burner off; the residual sauce heat will finish cooking the pasta.
  10. Serve. If you have them, sprinkle some basil leaves on top.