This recipe is a quick and easy way to use up leftover veggies before they go bad! It’s super customizable—just roast your vegetables, pick a noodle and protein, and voilà, a simple and delicious meal.
Ingredients
Pasta-
1 lb. (penne, fusilli, or your preferred type)
Mixed_vegetables-
2 cups (e.g., bell peppers, zucchini, cherry tomatoes, red onion, Brussels Sprouts)
Olive_oil-
2 tbsp
Herbs_or_Spices-
1-2 tsp (e.g., oregano, basil, thyme, garlic powder, onion powder, smoked paprika, or red pepper flakes)
Salt_and_pepepr-
to taste
Grated_cheese-
1/4 cup, optional, (e.g., Parmesan, feta, or dairy-free option)
Protein-
12 oz (e.g., chicken, beef, turkey, 1 can beans etc.)
Garnish-
Lemon juice or olive oil drizzle
Instructions
Step 1
Preheat your oven to 400°F (200°C). Chop the vegetables into bite-sized pieces, then toss them with olive oil, herbs, spices, salt, and pepper.
Step 2
Spread the vegetables on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
Step 3
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, saving 1/2 cup of pasta water.
Step 4
Prepare your protein: grill, bake, or pan-sear chicken, beef, or your choice of protein. If using canned beans or lentils, drain and rinse them before adding to the pasta.
Step 5
Toss the cooked pasta with the roasted vegetables and protein. Add some reserved pasta water if it feels dry. Top with grated cheese if desired.
Step 6
Finish with fresh herbs or a squeeze of lemon. Serve warm and enjoy!
Notes
Can be made vegan or vegetarian!
Nutrition analysis was conducted with shrimp as the protein.