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Roasted Veggie Pasta

In this video, you’ll see how to make a rustic vegetarian pasta with plenty of roasted vegetables. Asparagus, mushrooms, bell peppers, tomatoes, and roasted garlic combine with fresh herbs and tapenade in this healthy, Italian-inspired dish. This is a delicious and healthy way to introduce meatless meals into the weekly dinner lineup. Watch the video, then get Bob’s top-rated recipe for Roasted Veggie Pasta. Toss the roasted vegetables with cooked fettuccine, Parmesan cheese, and tapenade.

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Comments10

  • sandhya

I also make it in my restaurant,always used seasonal veges and fresh mushrooms,customers really like it and find it healthy.

  • Joan Weitzel Horne

I coat split chicken breasts and any veggies I have in my refrigerator, such as quartered small red potatoes, quartered onions, chunky slices of carrots, sweet potatoes, and asparagus with light olive oil; lightly salt and pepper them; and sprinkle them with a bit of thyme. I put slices of lemon and short sticks of celery under the split chicken breasts, and then roast it all on a jelly roll pan at about 375 or so. Everyone, including little kids, love to eat this very healthy meal, which is so easy to make. Clean up is a cinch, too!

  • josiejchap

I haven't made this dish but plan on it very soon. My husband is a picky eater and won't eat red meat so this sounds good for him. Thanks