I often have roasted vegetables in my refrigerator and a great way to use them is as a quick and easy pasta sauce. Although I do add a little oil, the vegetables themselves become the sauce as they are meltingly tender.

You can easily roast the vegetables ahead of time which saves time during he dinner time rush to get everything on the table. I usually top this pasta with goat cheese crumbles, but grated Parmesan or Pecorino Romano cheeses would also be very tasty. Without the cheese of course it would be a very nice vegetarian option.

I am offering two versions of this pasta below, one with tomato sauce and one without. Both are delicious but quite different in flavor.

Serves 4 to 6
by Deborah Mele

Roasted Vegetable Pasta #1

1 Recipe Roasted Mixed Vegetables (About 4 – 5 Cups

5 – 6 Tablespoons Olive Oil

2 Garlic Cloves, Peeled And Minced

6 Fresh Basil Leaves, Torn

Red Pepper Flakes (Optional)

1 Pound Rigatoni Pasta (Or Your Pasta Of Choice)

Put the pasta water on to boil. In a small saucepan, heat the olive oil and add the garlic and red pepper flakes. As soon as the garlic begins to sizzle remove from the heat.

Cook the pasta until it is al dente. Drain, reserving a small cup of the pasta water. Return the pasta to the pot and add the garlic in olive oil, the vegetables and the torn basil. Cook over high heat until piping hot, adding some of the pasta water if the pasta seems dry. Serve hot.