This recipe was born from cleaning out my fridge. I had several veggies that were about to go bad, and I had a package of noodles in my pantry. Over the years I've refined the recipe a bit, but don't feel like you have to use the exact vegetables listed below. I've used green beans, asparagus, Brussels sprouts, butternut squash, tomatoes, mushrooms, spinach, frozen peas, and cabbage-really anything I had in my fridge that needed to be eaten. This recipe is designed to be flexible.
Since there are so many vegetables in this recipe, I'm not going to delve into the nutrient profiles of each veggie. Plus, this recipe really provides you the creative freedom to make it your own and add whatever veggies you have on hand.
Ingredients:
1 zucchini, sliced into thin strips
1 yellow squash, sliced into thin strips
1 red bell pepper, sliced into thin strips
3 small carrots, peeled and sliced into thin strips
1 head of broccoli, cut into florets
2 cups of cauliflower (about 1/2 head), cut into florets
1 yellow onion, thinly sliced
1/4 cup of olive oil
1 teaspoon of dried Greek oregano
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
1/4 teaspoon of red pepper flakes
1 teaspoon of sea salt
1/2 teaspoon black pepper
1 package of gluten free pasta (I like Trader Joe's brown rice and quinoa pastas)
Preheat the oven to 450 degrees and prep your veg. Line a large baking sheet (or two small) with parchment paper and add your cut up veg. In a small bowl, combine the oregano, basil, thyme, rosemary, red pepper flakes, salt, and pepper and stir to combine.
Drizzle the veg with the olive oil and sprinkle the seasoning mix. Use your hands to toss everything together, making sure the vegetables are evenly coated with olive oil and spices.
Pop in the oven for 20 minutes. While you wait, cook the pasta according to package directions. When al dente, drain the pasta and add back to the pot in which you cooked it. When the veg are done, remove from oven and add to the pasta. Stir gently to combine. I sprinkled a bit of nutritional yeast on top to give it a cheesy flavor, but feel free to omit if you don't have it. I used less than a teaspoon for the whole pot. Serve warm or cold.
