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Roasted vegetable pasta

by Christina Julia

Roasted vegetable pasta

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g/2oz butter, melted
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon zest
  • 1 small red pepper, seeded and cut into thin strips
  • 1 small green pepper, seeded and cut into thin strips
  • 100g/4oz button mushrooms, halved
  • 8 cherry tomatoes, halved
  • 350g/12oz dried farfalle
  • salt and ground black pepper


  • Preheat the oven to 200°C/400°F/Gas mark 6. In a small bowl, mix
    half the butter with the parsley and lemon zest. Set aside.
  • Brush the remaining butter over the peppers and arrange, in a single
    layer, on a baking tray. Cook in the oven for 10 minutes. Add the
    mushrooms and tomatoes, and cook for a further 5 minutes.
  • Meanwhile, cook the pasta in lightly salted boiling water until al dente
    and drain. Toss the pasta with the roasted vegetables and the herb
    mixture. Season with salt and pepper, and serve immediately

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