Roasted Vegetable Pasta Recipe

This is a quick and easy Italian style dish is a great way to get all the important vegetables in your food!
Roasted Vegetable Pasta have serves 4

Roasted Vegetable Pasta Recipe

Ingredients for roasted vegetable pasta
2 red peppers
2 carrots, peeled, halved with
1/2 small (about 750 g), butternut squash
1 eggplant (see Tip)
2 zucchini, half
125g mushrooms
1 red onion, cut into thin pieces
Olive oil cooking spray
400 g Fettuccine
1/2 cup parsley leaves, roughly chopped
½ cup small basil leaves, optional
125 g fresh cottage cheese, low-fat
1 tablespoon olive oil
1 tablespoon fresh lemon juice

Directions fried vegetable pasta
First, preheat oven to 230 ° C van complete. Slice vegetables into 2 cm slices and arrange in the bottom of a lightly greased large pot. Add the mushrooms and onions.

Other Vegetable Spray lightly with oil, and cook for 30 minutes, turning the vegetables in half until light golden and tender.

In the meantime Third, cook pasta in large pot of boiling water to package directions until at dente. Drain and place in a pan. Add herbs and cheese and stir gently to combine.

Fourth Mix olive oil and lemon juice, add the pasta and vegetables and throw lightly. Serve at once.

Tip: To remove eggplant, or replace it with a guide, or 1 cup frozen peas. When the beans, then cook for 1 minute with pasta in step 3 above.