Name: Golden Vegetable Pasta Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb tomatoes on the vine; 1 zucchini, chopped; 1 yellow squash, chopped; 1 red bell pepper, chopped; 1 onion, chopped; 7 cloves garlic; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; salt, to taste; black pepper, to taste; 1 lb anelli pasta (or other small ring pasta); 1/4 cup reserved pasta water; 1/4 cup fresh basil leaves; 1/2 lemon, juiced; 1/4 cup chicken broth; grated parmesan cheese, for garnish; fresh basil leaves, for garnish

1

Preheat your oven to 425°F (220°C).

2

On a large baking sheet, combine the tomatoes, chopped zucchini, yellow squash, red bell pepper, onion, and garlic cloves.

3

Drizzle with olive oil and season with garlic powder, onion powder, salt, and pepper. Toss everything to combine.

4

Roast for about 30 minutes, or until the vegetables are tender and golden.

5

While the vegetables are roasting, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Before draining, reserve about a cup of the pasta water.

6

Transfer the roasted vegetables (removing the tomato stems) to a high-speed blender.

7

Add about 1/4 cup of the reserved pasta water and the fresh basil leaves to the blender. Blend until the sauce is completely smooth.

8

Add the lemon juice and a splash of chicken broth to the blender. Blend again, adding more broth or pasta water as needed to reach your desired consistency.

9

Pour the sauce over the cooked pasta and stir until well combined.

10

Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.

Golden Vegetable Pasta Rings

Ingredients

18 Ingredients

Instructions

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