Easy Roasted Veggie Pasta
Does anyone else need a cure for the Sunday Scaries? This Easy Roasted Vegetable Pasta just might be it. My husband loves his job and claims he does not get the Sunday Scaries, but I sure do. Staring in the face of five days of me vs. the home team – a toddler, a baby, and a wild dog- feels a little daunting. I love being a stay-at-home mom, but on Sunday night, I start to feel the anxiety of planning the week’s menu, dealing with sleep deprivation, and finding ways to get out of the house. Maybe it’s just my toddler’s “sleep regression” that is making Sunday’s just a little scarier lately (can it be considered a regression if she’s never been a good sleeper?). But anyway, about that Roasted Veggie Pasta…
This “One Pot Pasta” (as Granny called it), or Roasted Veggies Pasta (as I’m calling it) is the star of my menu this week. It is absolutely possible to make this a one pot meal, but I changed the recipe just a bit and made it a one pot/one pan meal. Granny’s recipe calls for cooking the pasta until about half done, slowly adding the veggies allowing them to cook along with the pasta,then draining and adding the pasta and veggies into a serving bowl to be mixed with the sauce.
However, I personally love roasted vegetables and their depth of flavor, so I decided to roast the veggies separately from the pasta. This was not a decision I would soon regret. The dish was still incredibly easy. I roasted the veggies at 400 for about 25 minutes, stirring after 15. I did not roast the peas, but added them to the pasta just before I drained it. If you do roast the vegetables, I would recoomend adding more than Granny’s recipe calls for, as roasting considerably cooks them down.
Another reason that this pasta is so easy is that you don’t even have to prepare a sauce. In the serving bowl, pour some half and half, some Parmesan cheese, a little butter and a dash of salt and pepper. The heat from the pasta and veggies melts everything together to a creamy and delicious sauce. But, with of all of those veggies, you don’t feel any of the guilt that usually accompanies a creamy pasta dish.
So if your Sunday’s are scary, this is a great dish to make your week not-so-scary. It won’t keep you in the kitchen all day, and honestly, you can use up any veggies you have in the fridge. Easy and uses up any veggies hanging out in your fridge? Nothing scary about that.
Now that my scary task of meal planning for the week is out of the way, if anyone knows a good sleep specialist, call me. The Sleep Regression Scaries are real.
This Roasted Veggie Pasta is so quick and easy and perfect for a weeknight meal! Roasted Vegetables are the star of this creamy, delicious pasta dish.
- 12 oz linguine
- 2 c broccoli florets
- 1 c asparagus cut into 1 inch pieces
- 2 c chopped zucchini
- 1 c chopped summer squash
- .5 c thawed frozen peas
- .5 c half and half
- .5 c grated parmesan cheese
- 2 T softened butter, cut into small pieces
- Salt and Pepper to taste
Roast all vegetables (except the peas) in a 400 degree oven for about 25 minutes, stirring after 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and add linguine. Cook according to package directions. Just before draining, add the thawed peas.
In a large serving bowl, put half and half, parmesan cheese, butter and 1/4 t each of salt and pepper.
Add drained pasta and peas as well as the roasted vegetables to the serving bowl. Toss to coat the mixture and distribute the vegetables evenly. Serve at once.