As a vegetarian, you better believe that pasta is a go to for me for lunch or dinner. Anyone else out there who agrees it is truly the perfect vehicle for any and every vegetable out there?! To introduce you to my love of pasta, I wanted to share one of the easiest and healthiest pasta dishes that is SO easy to make for a quick and delicious week night dinner!
Jump to the Roasted Vegetable & Rosemary Pasta Dish here: Jump to Recipe
This recipe actually started all the way back in college, when I was well…broke, and therefore, relatively uncreative with my food choices. This was my go to Sunday night dinner (basically the only night I cooked, I was NOTTT healthy in college) and became a great way to take any unused vegetables and make them into something delicious that I could eat for lunch during the week. What really makes this dish so good is the addition of the roasted tomatoes and the rosemary- so whatever ingredients you have on hand to make this dish- just make sure to include those! Also, while I include Parmesan, this dish can easily be made Vegan by just omitting that.
- When cooking pasta, make sure to add in enough salt! This will make your pasta more flavorful. Though you will hear of people adding olive oil to their pot don’t do it!! Also, do not rinse your pasta after straining. Both of these moves remove the starch from pasta and make it more slippery so it has a hard time soaking and sticking to your sauce.
- Mash your tomatoes before eating them into the pasta to create a more complete sauce!
You can make this recipe with any pasta type of shape- but I prefer pasta in the castellene shape (mostly because it’s cute, and is a good sauce vehicle). Other good pasta types for this could be Penne, Campanelle, or Fusili (basically something with some divots and some curves!)
Hope you enjoy this super simple pasta dish!