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Spaghetti With Roasted Vegetables, Pine Nuts, and Olives

For this healthy spaghetti recipe, roasted red onion, zucchini, yellow squash, and red bell pepper combine with toasted pine nuts and chopped black olives.

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Simple and Satisfying Vegetarian Pasta Recipes for Every Palate

The recipe can be found in this article

Simple and Satisfying Vegetarian Pasta Recipes for Every Palate

Ingredients

number of servings
1
  • 12 ounce spaghetti Added to
  • 1 small red onion, peeled, halved and sliced Added to
  • 2 zucchini, trimmed, quartered lengthwise, and cut into 1/ inch chunks Added to
  • 2 yellow squash, trimmed, quartered lengthwise, and cut into 1/ inch chunks Added to
  • 1 red bell pepper, seeded, sliced, and cut into /2 inch pieces Added to
  • olive oil Added to
  • Kosher salt and freshly ground black pepper Added to
  • zest and juice of 1 lemon Added to
  • 12 Cup chopped, pitted black olives such as kalamata Added to
  • 13 Cup toasted pine nuts Added to
  • 12 Cup freshly grated parmesan, plus more for serving Added to
  • leave chopped fresh flat leaf parsley for garnish Added to
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Directions

60 min.
1. Step

Preheat the oven to 425°F. On a large rimmed baking sheet, toss together the onion slices, zucchini, squash, and bell pepper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.

2. Step

Roast the vegetables until browned and tender, about 30 minutes, stirring once or twice during cooking. Transfer to a large, shallow serving bowl.

3. Step

While the vegetables are roasting, bring a large cooker of salted water to a boil. Cook the pasta to al dente according to package directions.

4. Step

Add the pasta to the bowl along with the lemon zest and juice, olives, pine nuts, and Parmesan. Stir and toss to coat the pasta with the vegetables. Season with salt and pepper. Serve with the Parmesan sprinkled over the top.

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