Oven Roasted Vegetables with Rigatoni
A Uncategorized recipe with small eggplant cut into 3/4-inch pieces, to 3 small potatoes unpeeled cut into 3/4-inch pieces, to 3 carrots thinly sliced. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 400°.
- 2
Combine first 8 ingredients in a large roasting pan.
large garlic cloves crushed(8) - 3
Add olive oil and toss to coat well.
olive oil(2 tbsp) - 4
Bake until vegetables are tender, stirring occasionally, about 45 minutes.
- 5
Add broccoli.
broccoli florets(2 c) - 6
Bake until crisp and tender (about 10 minutes).
- 7
Cook pasta until tender.
rigatoni shell or fusilli pasta(1 lb) - 8
Add 1/2 cup pasta water to vegetables in roasting pan.
rigatoni shell or fusilli pasta(1 lb) - 9
Drain pasta.
rigatoni shell or fusilli pasta(1 lb) - 10
Add to pan.
- 11
Toss pasta with vegetables.
rigatoni shell or fusilli pasta(1 lb) - 12
Transfer to serving bowl.
- 13
Sprinkle with grated Parmesan cheese and serve.
grated parmesan cheese(2 tbsp) - 14
Other vegetables can also be used (red and green pepper).
Nutrition Facts
Per serving
Rate this recipe
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Oven Roasted Vegetables with Rigatoni
A Uncategorized recipe with small eggplant cut into 3/4-inch pieces, to 3 small potatoes unpeeled cut into 3/4-inch pieces, to 3 carrots thinly sliced. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
Preheat oven to 400°.
- 2
Combine first 8 ingredients in a large roasting pan.
large garlic cloves crushed(8) - 3
Add olive oil and toss to coat well.
olive oil(2 tbsp) - 4
Bake until vegetables are tender, stirring occasionally, about 45 minutes.
- 5
Add broccoli.
broccoli florets(2 c) - 6
Bake until crisp and tender (about 10 minutes).
- 7
Cook pasta until tender.
rigatoni shell or fusilli pasta(1 lb) - 8
Add 1/2 cup pasta water to vegetables in roasting pan.
rigatoni shell or fusilli pasta(1 lb) - 9
Drain pasta.
rigatoni shell or fusilli pasta(1 lb) - 10
Add to pan.
- 11
Toss pasta with vegetables.
rigatoni shell or fusilli pasta(1 lb) - 12
Transfer to serving bowl.
- 13
Sprinkle with grated Parmesan cheese and serve.
grated parmesan cheese(2 tbsp) - 14
Other vegetables can also be used (red and green pepper).
About this recipe
A Uncategorized recipe with small eggplant cut into 3/4-inch pieces, to 3 small potatoes unpeeled cut into 3/4-inch pieces, to 3 carrots thinly sliced. Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
