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Roasted Vegetable and Rotini Pasta

February 02, 2021

A pasta salad recipe packed with heart-healthy vegetables. A meal the whole family will enjoy.

Ingredients

  • 1½ cups lemon juice
  • 1½ cups extra virgin olive oil
  • 2¼ oz. fresh basil
  • ½ tsp. black pepper, ground
  • 3¾ oz. fresh mushrooms
  • 2¼ oz. fresh shiitake mushrooms
  • 1 oz. garlic, minced
  • ¼ tsp. balsamic vinegar
  • 8 oz. whole grain rotini pasta, dry
  • 15¼ oz. butternut squash
  • 11¼ oz. red peppers
  • 10¼ oz. carrots
  • 8½ oz. zucchini
  • 4¾ oz. fennel
  • ⅔ tsp. Montreal steak seasoning

Directions

  1. Prepare the mushrooms. Preheat the oven to 350 degrees F. Combine mushrooms, shiitake mushrooms, olive oil, garlic, vinegar and black pepper, tossing mushrooms to coat. On a sheet pan, spread the mushrooms into a single layer. Roast 10-12 minutes, until fork-tender. Chill.
  2. Prepare the whole grain pasta. Bring 2 quarts of water to a boil. Add pasta. Boil 12-14 minutes until al dente. Drain and rinse with cold water. Keep chilled until ready to use.
  3. Prepare the butternut squash. Preheat the oven to 325 degrees F. Peel, seed and dice the squash to ½ in. Combine the squash, 1¼ tsp. olive oil and 2 pinches pepper, tossing the squash to coat. On a sheet pan, spread the squash into a single layer. Bake 15-20 minutes, until fork-tender. Cover and set aside until ready to use.
  4. Prepare the red peppers. Preheat the char-grill or griddle to 350 degrees F. Seed and cut the peppers into quarters lengthwise. Combine the peppers, 1½ tsp. olive oil and ½ tsp. Montreal steak seasoning, tossing the peppers to coat. Cook the peppers 3-5 minutes on each side, until browned. Cover and set aside until ready to use.
  5. Prepare the carrots. Preheat the oven to 350 degrees F. Trim and slice lengthwise ¼ in. Combine the carrots, 1 tsp. olive oil, ⅛ tsp. Montreal steak seasoning, 2 pinches salt and 2 pinches pepper, tossing the carrots to coat. Line a sheet pan with parchment paper and place carrots on the paper in a single layer. Bake 20-30 minutes until tender-crisp. Cover and set aside until ready to use.
  6. Prepare the zucchini. Trim and slice lengthwise ¼ in. Combine the zucchini, 2 tsp. olive oil, ⅛ tsp. Montreal steak seasoning, 2 pinches salt and 2 pinches pepper, tossing the zucchini to coat. Cook zucchini 2-4 minutes per side, until browned. Cover and set aside until ready to use.
  7. Prepare the fennel. Preheat the char-grill or griddle to 350 degrees F. Trim and slice lengthwise ¼ in. Combine the fennel, ¼ tsp. olive oil and pepper, tossing the fennel to coat. Cook fennel 3-5 minutes on each side, until lightly browned and tender-crisp. Cover and set aside until ready to use.
  8. Prepare the pasta salad. Combine lemon juice, olive oil, basil and pepper. Whisk until blended. Combine the remaining ingredients with the mushroom mixture, cooked vegetables and lemon juice mixture. Toss to mix.

Nutritional information

Per ½-cup serving, 206 calories, 152 calories from fat, 16.9g total fat, 96mg sodium, 13g carbs, 2g fiber, 2g sugar, 3g protein

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