Roasted Vegetables and Pasta
a perfect way to use up all the vegetables you have!
Ingredients
- olive oil
- 4-5 tomatoes on the vine, chopped in quarters
- 2 onions, chopped in quarters
- 6 garlic cloves, smashed
- 1 acorn squash, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 3 new white potatoes, chopped or new baby potatoes
- 1 tsp dried thyme
- 1 lb rigatoni or other large shape pasta
- salt and pepper, to taste
Instructions
- Heat oven to 400 F.
- In one baking tray, lay out the chopped tomatoes, garlic, onion, and acorn squash. Season with olive oil, salt, and pepper.
- In another baking tray, lay out the sweet potatoes and white potatoes in an even layer. Season with olive oil, salt, pepper, and thyme.
- Bake both trays in the oven for 30 minutes, or until all the vegetables or soft and slightly crisp.
- Towards the end of roasting time, boil a large pot of water. Cook your pasta according to the directions.
- When the vegetables are done cooking, pile them all in a large serving dish.
- Drain the pasta and add it to the vegetables. Toss everything well.
- Serve with toasted breadcrumbs or grated cheese. Enjoy!