Roasted Veggie Pasta

Updated at: Thu, 17 Aug 2023 12:14:32 GMT

Step 1

Preheat the oven to 400°F. Spread out the 3 cups if cherry tomatoes, 1 cup of red onion, 1 cup if diced zucchini, 1 cup if diced carrot, 1 cup of diced asparagus, and 10 garlic cloves on two baking trays lined with parchment paper and roast the vegetables for 15 to 20 minutes until tender.

Step 2

Peel all the roasted garlic cloves (being careful not to burn your fingers) and place 4 of them in the blender along with 1 cup of the roasted tomatoes, 1/2 teaspoon of lemon juice, 1/4 teaspoon of sea salt, and the optional 1/4 teaspoon of red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.

Step 3

Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl. Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles.

Step 4

Add the remaining roasted tomatoes, red onion, zucchini, asparagus, and garlic cloves. Toss gently to combine.

Step 5

Serve the pasta over a bed of arugula if desired, and add an optional extra sprinkle of sea salt, dulse, and/or black pepper to taste.

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Makes leftovers