Herb Pasta with Roasted Veggies
Try Herb Pasta with Roasted Veggies for dinner tonight! Fresh rosemary and thyme fill this dish.
Ingredients
- 1 1/2 lbs. carrots, Brussels sprouts, onions, beets or veggies of your choice, cut in 1-inch pieces
- 3 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 10 oz. spaghetti
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
- 2 Tbsp. butter
- 3 cloves garlic, minced
- 1 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
Instructions
- Preheat oven to 425°.
- Toss vegetables on a baking sheet with olive oil, salt and pepper. Roast in oven until tender, about 45 to 60 minutes.
- Meanwhile cook pasta according to package directions. Drain pasta reserving 1/2 cup pasta water.
- In a large pot add rosemary, thyme and pasta. Pour in 1/4 cup pasta water and cook over low heat. Add more if needed. Remove from heat. Add vegetables to pasta and toss to combine.
- In a large skillet melt butter over medium-high heat. Add garlic and cook for 2 minutes, until golden and fragrant. Add bread crumbs and cook for about 3 to 5 minutes, stirring often. Add pasta to a serving platter then cover with bread crumbs, cheese and parsley.
