Spaghetti with Roasted Vegetables

  • Yield 4 servings

Serve this pasta and vegetable dish with your favorite marinara sauce, topped with freshly grated Parmesan and lemon juice.


Olive Oil Marinade:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
3 garlic cloves, minced
2 teaspoons dried Italian herbs
1 teaspoon crushed fennel seeds
1/2 teaspoon dried red chili flakes
1/4 cup dry red wine such as chianti, burgundy or merlot, optional
Roasted Vegetables with Spaghetti:
2 medium zucchini
2 medium yellow squashes
1 small eggplant with peel
1 red onion, peeled and cut into 1-inch wide wedges
1 tomato, cut into wedges
1 (3-ounce) bunch fresh basil, coarsely chopped
Salt, to taste
1 pound dried spaghetti, cooked according to package directions


  1. To make marinade: Combine all ingredients in a nonreactive container.
  2. To make vegetables: Cut the zucchini, squashes and eggplant in half crosswise and then cut each half lengthwise into 1/2-inch thick slices. Combine all these vegetable slices in a nonreactive container. Add marinade and toss to coat. Cover and marinate for at least 1 hour at room temperature or overnight in the refrigerator.
  3. Preheat oven to 425F. Place all vegetables except tomatoes and basil in a nonreactive roasting pan. Roast 20 minutes or until almost tender. Add tomato wedges and roast 5 minutes longer. Add basil and season with salt. Serve vegetables over pasta.



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