Roasted Vegetable Orecchiette
Ingredients
- 1 (1-lb) butternut squash, peeled and cubed
- ½ small head broccoli, cut into florets
- ½ small head cauliflower, cut into florets
- 1 cup baby carrots
- 1 small red onion, cut into thin wedges
- 1½ Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic, minced
- ½ Tbsp fresh thyme
- ½ (16-oz) pkg orecchiette (or use other small shell pasta)
- ½ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Combine butternut squash, broccoli, cauliflower, carrots, red onions, olive oil, salt, and pepper on a large rimmed baking sheet.
- Bake 20 minutes, stirring once after 15 minutes.
- Add garlic and thyme; cook 5 minutes longer or until vegetables are brown and tender.
- Cook orecchiette according to package directions; drain, reserving 1 cup pasta water.
- Combine orecchiette, roasted vegetables, Parmesan cheese, and desired amount of pasta water; serve immediately.
Vegetarian Meal Plan
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