Roasted vegetable pasta with basil and pine nuts

Winter is the perfect time to roast vegetables.  Aside from the warmth from the oven, roasting vegetables releases an abundance of new flavours and aromas.  Crunchy and fresh changes into caramelised and sweet.  This recipe allows the natural flavours and aromas of the vegetables to shine with only a few additional ingredients to bring it all together.  With at least 2.5 serves of vegetables per serve, you’re eating half of your recommended 5 daily serves without even trying!

Roasted vegetables_wtr

Roasted vegetable pasta with basil

Serves 2


150 g short pasta of choice

1 x tablespoon olive oil

1 x red capsicum, cut into medium chunks

1 x yellow capsicum, cut into medium chunks

1 x large zucchini, cut into medium chunks

1/2 cup low fat ricotta

zest of a lemon

1/4 teaspoon chilli flakes

2 teaspoons balsamic vinegar

2 tablespoons pine nuts

1/2 basil bunch, leaves picked

pepper to taste


  • Preheat oven to about 200°C
  • Add oil and vegetables to a large baking dish and bake for about 20 minutes, turning the vegetables half way through
  • Bring a saucepan of water to the boil and cook pasta as per instructions
  • If desired (and you’re happy to wash up another item) you may like to toast the pine nuts either in a frying pan or the oven
  • In a large bowl (or the saucepan to save some further washing up!), add roasted vegetables, pasta and all other ingredients (vegetables, ricotta, lemon zest, chilli flakes, balsamic vinegar, pine nuts and basil)
  • Combine and add pepper to taste

Roasted vegetables with basil and pine nuts_wtr

Per Serve

2205 kJ, protein 20 g, total fat 22 g, sat fat 4.5 g, carbs 60 g

One response to “Roasted vegetable pasta with basil and pine nuts

  1. Pingback: Roasted baby beets with pasta | The Good Food Theory·

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