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.



 

    Serves: 4 servings    Total Time:  45 minutes Prep Time: 15 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: 4 serving Calories: 500 Calories Fat: 12g Saturated Fat: 2g Carbohydrates: Net Carb: 48g Dietary Fiber: 4g Protein: 30 Sodium: 600