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.
2Roast the vegetables until browned and tender, about 30 minutes, stirring once or twice during cooking. 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.
4Add the pasta to the bowl along with the lemon zest and juice, olives, pine nuts, and Parmesan. Stir and toss to coat the pasta with the vegetables. Season with salt and pepper. Serve with the Parmesan sprinkled over the top.
Bursting at the seems with fresh flavor, this chicken and pasta dish is exactly what you want for dinner. Picky-eater approved and ready in less than 35 minutes, this weeknight dinner is one that you will make again and again.
How to Make Kale Caesar Quinoa Salad with Roasted Chicken
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It makes the perfect comfort food or salad starter, and is a neutral-tasting veggie that absorbs all the flavors of this simple dish.