Roasted Vegetable Pasta Pots

594
What's Special

Roasting the vegetables adds a great flavour to this dish then the light lemon and olive oil dressing just brings it all together.

No ratings yet

Roasted Vegetable Pasta Pots

Roasting the vegetables adds a great flavour to this dish then the light lemon and olive oil dressing just brings it all together.
Servings 6 people
Total Time 45 mins

Ingredients

  • 400 gr pasta
  • 1 courgette
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cups sugar snap peas
  • salt and pepper
  • olive oil

For the dressing:

  • ¼ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp dijon mustard
  • pine nuts to top

Instructions

  • Preheat the oven to 220oc.
    Chop the courgette, onion and peppers into similar size pieces then place on a baking tray with the sugar snap peas, drizzle with olive oil and season with salt and pepper. Place into the oven for around 30 minutes until tender and slightly charred.
    roasted vegetable pasta pots - Home Cooking With Julie
  • Cook the pasta in salted boiling water according to the packet instructions then drain.
  • To make the dressing simply mix the ingredients together and season.
  • Once cooked tip the roasted vegetables into the pasta and stir well then pour over the dressing and mix until everything is coated.
  • Pour into individual plastic pots then sprinkle with some toasted pine nuts.
Course: Main Course, Snacks
Cuisine: Italian
Keyword: Pasta, Picnic, Quick Meal

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

Close
Home Cooking With Julie © Copyright 2020. All rights reserved.
Close