Pasta with Roasted Spring Vegetables

pasta with roasted spring vegetables

Spring vegetables are rendered soft and sweet by roasting. Combined with al dente pasta, it creates a flavorful, yet light pasta dish. Add a tossed salad and crusty bread for a complete meal.

Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 6 servings

1/2 pound pasta such as radiatore (also called 'nuggets')
1 bunch asparagus - woody ends removed and cut into 1 1/2 inch lengths
1 bunch green onions - cut into 1 1/2 inch lengths
1/2 pound baby carrots - cut in half lengthwise
1/2 pound sugar snap peas
2 cloves garlic - minced
1/4 cup olive oil
1 teaspoon Kosher or sea salt
1/2 cup vegetable or chicken stock
2 Tablespoons lemon juice
1/2 teaspoon dried basil - crushed


  1. Preheat oven to 450 degrees F.
  2. Toss vegetables with garlic, olive oil and salt. Spread evenly onto a parchment covered baking sheet.
  3. Roast for 25 to 30 minutes, checking every 10 minutes to stir and keep from burning.
  4. While vegetables are roasting, cook pasta until desired doneness is reached.
  5. Combine stock, lemon juice and basil and set aside.
  6. When vegetables are done, drain pasta and combine pasta and vegetables with stock and lemon juice muixture. Toss to coat, add salt if needed and serve hot.

See all recipes from Anne Coleman's "Short Order Mom" blog.

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