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Roasted Veggie Pasta with Ricotta & Creamy Tomato Sauce


Roasted Veggie Pasta with Ricotta & Creamy Tomato Sauce

Ooh! You will LOVE the way these veggies & pasta taste with the creamy tomato sauce. Another great recipe from Chef Michael.
Course Dinner
Cuisine Italian


  • 1/2 pound Brussels sprouts
  • 1 pound zucchini
  • 1 head cauliflower
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 1 Tbsp coriander
  • 1 tsp cumin
  • 1 pound pasta
  • 1 jar marinara 24oz
  • 8 oz heavy cream
  • 2 oz ricotta
  • fresh torn basil


  • Clean and halve the Brussels sprouts. Dice zucchini into 3/4" pieces. Clean & chop cauliflower. Toss with olive oil, salt, coriander & cumin.
  • Roast at 350° for 12 minutes. Toss & roast 8 more minutes.
  • Cook pasta following directions on the box. Toss with marinara & heavy cream. Top with roasted vegetable mix, ricotta & basil.
  • Add breadcrumbs or crumbled croutons on top if you like! Serve.
Keyword brussels sprouts, cauliflower, mixed veggies, pasta, roasted vegetables, roasted veggies, zucchini
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