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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

Ingredients
  

  • 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!