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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.
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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
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