Spaghetti With Roasted Vegetables, Pine Nuts, and Olives
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Ingredients (12)
- 12 ounces spaghetti
- 1 small red onion, peeled, halved and sliced
- 2 zucchini (about 3/4 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks
- 2 yellow squash (about 1/2 pound), trimmed, quartered lengthwise, and cut into 1/2-inch chunks
- 1 red bell pepper, seeded, sliced, and cut into 1/2-inch pieces
- Olive oil
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 lemon
- 1/2 cup chopped, pitted black olives such as kalamata
- 1/3 cup toasted pine nuts
- 1/2 cup freshly grated Parmesan, plus more for serving
- Chopped fresh flat-leaf parsley leaves for garnish
Nutritional Information
- Calories506
- Fat15.37g
- Saturated fat1.71g
- Trans fat
- Carbs79.85g
- Fiber6.89g
- Sugar7.16g
- Protein14.98g
- Cholesterol
- Sodium126.54mg
- Nutritional Analysis per serving (4 servings) Powered by
For this healthy spaghetti recipe, roasted red onion, zucchini, yellow squash, and red bell pepper combine with toasted pine nuts and chopped black olives.
Instructions
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1Preheat the oven to 425°F. On a large rimmed baking sheet, toss together the onion slices, zucchini, squash, and bell pepper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
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2Roast the vegetables until browned and tender, about 30 minutes, stirring once or twice during cooking.
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Transfer to a large, shallow serving bowl. - 3While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions.
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4Add the pasta to the bowl along with the lemon zest and juice, olives, pine nuts, and Parmesan.
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Stir and toss to coat the pasta with the vegetables. Season with salt and pepper. Serve with the Parmesan sprinkled over the top.
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Transfer to a large, shallow serving bowl.
Stir and toss to coat the pasta with the vegetables. Season with salt and pepper. Serve with the Parmesan sprinkled over the top.