Lemon Garlic Roasted Vegetable Pasta is a light and flavorful dish that is ready in 25 minutes and is packed with your favorite roasted vegetables that is perfect for any dinner party!
The summer is a super busy time for us and so is early fall. I am excited now that the weather is getting cooler to plan some get-togethers at our house with family and friends. The cooler months is a good time to have smaller parties at home really getting to spend some one on one time with loved ones. This dish would be great made in smaller quantities for a party or doubled or tripled for larger gatherings.
We have hosted Christmas for about 40 family members three out of the last four years. This year, we are finally not the hosts of Christmas day. I do love hosting Christmas so I have mixed feelings about it but with a baby on the way and feeling more tired all the time, I am excited about attending Christmas day as a guest, not the host.
We do our holidays potluck style and this lemon garlic roasted vegetable pasta is perfect for entertaining. Feel free to use whatever vegetables you like. The key to making a super flavorful dish is roasting the vegetables which really brings out all of the delicious flavors.
When deciding what kind of sauce to make, I knew that I wanted something light and simple so that the flavors of the vegetables could really stand out. I am happy with the results and would make this again with any vegetables that I have on hand.
Lemon Garlic Roasted Vegetable Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 medium zucchini, diced
- 1 medium summer squash, diced
- 2 large carrots, peeled and diced
- 1 cup broccoli, cut into bite sized pieces
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 4 garlic cloves, minced
- 1 pound Barilla Angel Hair Pasta
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/4 cup fresh parsley
1. Preheat oven to 425 degrees, Toss zucchini, summer squash, carrots, broccoli and red onion in olive oil and place in oven. Let roast for 10 minutes flipping vegetables halfway in between.
2. Meanwhile, boil water and cook pasta according to directions. Drain.
3. After 15 minutes are up, add cherry tomatoes and minced garlic to pan and roast for 5 more minutes.
4. Whisk together all ingredients for lemon garlic sauce and toss with pasta and roasted vegetables.
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For this recipe, I used Barilla Angel Hair Pasta from which worked perfectly in this dish. I loved the thin pasta with the light sauce and roasted vegetables. It is versatile for any type of entertaining whether it be a casual meal or a fancy holiday event. Of course I am not drinking right now because I am pregnant but my husband enjoyed a glass of Clos du Bois Chardonnay with his meal which he said went with it perfectly. This wine would be great for entertaining and serving to guests. It is affordable and flavorful. It has a low-medium oak intensity and has flavors of ripe apples, pear, sweet lemon drop, toasty oak, vanilla bean, spice and butter.
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