Photo by Cooking Matters

Pasta with Roasted Vegetables

Cooking Matters

Serves 8, 1 1/2 cups per serving

This dish is very flexible as you can use summer squash or winter squash depending on the season.

Print Recipe View Nutrition Facts


1 medium onion
1 small summer squash, or 1/2 medium winter squash
1 handful mushrooms
1 small head cauliflower
1/4 cup canola oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Non-stick cooking spray
1 (16-ounce) package whole wheat pasta
Optional Ingredients: 1 cups grated Parmesan or Romano cheese, 1/4 cup torn fresh basil or parsley leaves


Baking sheet
Cutting board
Large pot
Large skillet
Measuring cups
Measuring spoons
Medium bowl
Sharp knife


1. Preheat the oven to 375 degrees.
2. Rinse and peel onion. Rinse squash, mushrooms, and cauliflower. Chop vegetables into bite-size pieces, all equal size.
3. In a medium bowl, add oil, salt, pepper, and cut veggies. Stir until veggies are well coated
4. Spray a baking sheet with non-stick cooking spray. Spread veggies on the baking sheet in a single layer. Bake until veggies are browned at the edges, about 30-35 minutes.
5. During last 10 minutes of baking time, cook pasta following package directions. Reserve cup of pasta water. Drain pasta.
6. In a large skillet, add veggies and drained pasta. Heat over medium heat for 2-3 minutes. Stir frequently. Add some of the reserved pasta water to moisten and make a sauce.
7. Transfer mixture to a serving bowl. If using grated cheese and fresh herbs, add now. Serve hot.


To cut costs, use whatever veggies are in season or on sale. Try different combinations like halved plum tomatoes and broccoli, or red onion and chunks of butternut squash. Or, use thawed frozen veggies. Be sure to pat dry before using. Try serving this dish with marinara sauce. Use any whole wheat pasta you like, such as penne, rigatoni, shells, or bow tie. For more heat, add teaspoon ground cayenne pepper to the veggies in step 3.

More About Cauliflower

How to Select

Choose cauliflower with compact, creamy white curds and bright green, firmly attached leaves. Avoid brown spots or loose sections that are spread out.

How to Store

Refrigerate cauliflower in a plastic bag up to 5 days.

How to Prepare

Trim off brown spots. Rinse with cold water. Remove leaves. Turn upside down, cut stem where florets are joined and separate. Eat raw: Add to salads, or have as a snack with dip. Eat cooked: Boil, steam, or saut. Add to casseroles, egg dishes, soups, stews, and pasta dishes.