Roasted Veggies + Pasta

Serves: 4-6



  • 3 tbs balsamic vinegar
  • 3 tbs extra-virgin olive oil
  • 2-3 lg garlic cloves, finely chopped
  • 1/2 tsp salt, plus additional to taste
  • freshly ground black pepper

Other Ingredients:

  • 1 zucchini (sliced into 1/4″ pieces)
  • 1 red bell pepper (sliced into 1/4″ strips)
  • 20 whole garlic cloves
  • 1 red onion (sliced into thin strips)
  • 1 yellow squash (sliced into 1/4″ pieces)
  • 1 lb. of cherry tomatoes, cut in half
  • 1 lb. whole wheat linguine or fettuccine
  • 2-4 ounces of feta cheese
  • salt & pepper (to taste)


  1. Chop & slice the veggies as directed.
  2. Create the marinade and add the veggies to the marinade.  Let sit for an hour in the fridge.
  3. Set the oven to 450 degrees and roast the vegetables for approx. 25 minutes, stirring once halfway through.
  4. Cook the pasta as directed on the box.
  5. Take the vegetables from the oven and toss with the cherry tomatoes.
  6. Toss the vegetables with the pasta, add salt & pepper to taste.
  7. Sprinkle feta cheese on each serving.

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2 Responses

  • Dedicated server says:

    Rosemary Pasta in Roasted Garlic Sauce Recipe – My mother has been making this dish for as long as I can remember. This is an easy slow cooker recipe for chicken thighs in a sauce made with soy sauce, ketchup, and honey.

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