5 from 11 votes
Roasted Vegetables with Orecchiette Pasta is the perfect flavorful recipe to please the entire family. Made with freshly roasted veggies to maximize the flavor and a simple sauce to enhance the pasta and tie everything in for the perfect healthy meal.
Roasted Vegetables with Orecchiette Pasta
Prep Time
20 mins
Cook Time
23 mins
Total Time
43 mins
 

Roasted Vegetables with Orecchiette Pasta is the perfect flavorful recipe to please the entire family. They are made with freshly roasted veggies to maximize the flavor and a simple sauce to enhance the pasta 

Course: Main Course
Cuisine: American, Italian
Keyword: Roasted Vegetables with Pasta
Servings: 8 People
Calories: 460 kcal
Author: hmccallum
Ingredients
  • 1 pound Orecchiette Pasta Cooked al dente per package
  • cups Fresh Cauliflower Florets
  • cups Fresh Broccoli Florets
  • 1 pint Fresh Grape Tomatoes Halved
  • 6 cloves Fresh Garlic Chopped
  • ¼ cup Olive oil To roast veggies only
  • 1-8- ounce-bag Fresh Baby Spinach Leaves
  • ½ cup Organic Cold-Pressed Extra-Virgin Olive Oil + more if needed for the sauce
  • 1 large Ponderosa Lemon (Juice and zest of) Or 2 regular lemons juice and zest of.
  • ¼ cup Grated Parmesan cheese
  • ¼ cup Finely chopped fresh parsley
  • 8-10 small Freshly torn basil leaves Young and tender leaves are best
  • Kosher salt to own taste
  • 1 Pinch Red Pepper Flakes Optional
  • ¼ cup Pine Nuts Optional
Instructions
  1. Preheat the oven to 400° Degrees F and begin to boil a Pasta pot of salted water on high heat.

  2. Meanwhile, prepare and measure all veggies while the oven is heating and water comes to a full boil.

  3. Place the fresh-cut broccoli florets, the fresh-cut cauliflower florets, the halved grape tomatoes, and chopped garlic on a large pre-treated baking sheet, drizzle with olive oil over the veggies and season with kosher salt. Gently toss to coat evenly and then roast the veggies for 15-17 minutes on 400°- once done remove from the oven and place on a heat-resistant area until needed.

  4. After the water has come to a full boil cook the pasta until al dente- use the package direction to gauge cooking time for the pasta. Once the pasta has cooked, reserve ½ a cup of the pasta water for later, drain the pasta.

  5. In a large metal skillet heat the extra-virgin olive oil until just warm, add the spinach leaves, cook until just slightly wilted, then add the roasted veggies, drained pasta, lemon juice, lemon zest, grated Parmesan cheese, chopped parsley. torn basil leaves, season with Kosher salt, and red crushed pepper flakes. Toss lightly to combine. Top with Pine Nuts and extra Parmesan cheese before serving if desired.