This winter balsamic roasted vegetable pasta is a comforting and flavorful dish perfect for cold evenings. The sweetness of the roasted vegetables combined with the tangy balsamic vinegar creates a delightful harmony of flavors. Tossed with pasta and topped with Parmesan cheese, it's a satisfying meal that celebrates the season's bounty.
Ingredients: 2 cups mixed winter vegetables such as carrots, Brussels sprouts, and butternut squash, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 8 ounces pasta of your choice. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Fresh parsley, for garnish.
Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the mixed winter vegetables with olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned, tossing halfway through. While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside. In a small bowl, whisk together balsamic vinegar and minced garlic. In a large skillet, heat the balsamic garlic mixture over medium heat. Add the roasted vegetables and cooked pasta to the skillet, tossing gently to combine and heat through. Remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh parsley before serving. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Lynsey Mobile Personal Trainer
