• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lemon and Thyme Roasted Vegetables with Pasta

  • Recipe Submitted by on

Category: Main Dish, Asparagus, Carrots

 Ingredients List

  • 1 ts Chopped fresh thyme leaves;
  • -or 1/4 tsp. dried
  • 1/2 ts Salt
  • 2 ts Garlic; finely chopped
  • 2 tb Olive or vegetable oil
  • 1 1/2 c Asparagus; in 1" pieces*
  • 1 1/2 c Red bell pepper; in thin
  • -strips
  • 1 1/2 c Baby carrots; quartered
  • -lengthwise
  • 1 c Leeks; in 1/2" slices
  • 1 c Rutabaga; in 1/2" cubes
  • 8 oz Uncooked dried spaghetti;
  • -linguine, or angel hair
  • -pasta
  • 1/4 c Chopped parsley
  • 2 tb Butter; melted
  • 1 ts Grated lemon rind
  • Freshly grated Parmesan
  • -cheese; if desired


Heat oven to 400 F. In small bowl, stir together thyme, salt, garlic and
oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over
vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring
occasionally 25 minutes. Uncover, continue baking for 15-20 minutes,
stirring once, or until vegetables are tender and just start to brown.
Meanwhile, cook spaghetti according to package directions; drain. Toss hot
spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables
over pasta mixture. Sprinkle with Parmesan cheese. Serves 4. * May
substitute 1 1/2 cup broccoli for asparagus

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