Video: Roasted Veggie Pasta - Allrecipes.com

Video: Roasted Veggie Pasta

See how to make a healthy, rustic Italian-inspired pasta.

 
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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. See more vegetarian videos >>

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Comments

 
 
Sep. 29, 2014 2:49 pm
i use angel hair pasta for this dish, also i mix veggies, pasta and parm in the roasting pan, then plate. adding a bit of crushed red pepper and black pepper brings out more flavor.
 
RecipeNerd 
Sep. 18, 2014 7:30 pm
Hey, haven't seen it yet, but just wondering, can I save the video to my recipe box? If not, is there an actual recipe? If anyone knows, feel free to just put a comment here for me to read...
 
Apr. 2, 2014 5:28 pm
Looks Yum, thanks.
 
Mslucyg@aol.com 
Mar. 28, 2014 10:46 am
This sounded wonderful. However, it was a great disappointment. The veggies needed to be cooked much longer than 15 mins and the entire dish had no flavor.
 
Ive 
Mar. 26, 2014 8:41 am
Yummy! My family just: LOVE IT!
 
Sandra 
Mar. 1, 2014 2:33 pm
very healthy, roasting bring out flavors. More veggies for me now, thanks great receipe
 
Maruja 
Jan. 7, 2014 6:49 am
Simple and delicious!
 
josiejchap 
Jan. 7, 2014 1:02 am
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
 
Jan. 6, 2014 9:32 am
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!
 
sandhya 
Oct. 6, 2013 4:51 am
I also make it in my restaurant,always used seasonal veges and fresh mushrooms,customers really like it and find it healthy.
 
 
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