Garlic Butter Noodles with Roasted Veggies and Herbs
A comforting Italian-inspired dish combining silky garlic butter noodles with caramelized roasted zucchini, bell peppers, and cauliflower. Fresh herbs and starchy pasta water create a glossy, aromatic sauce for a weeknight-friendly meal.
Ingredients
- 1 zucchini, sliced into half-moons
- 1 bell pepper (any color), sliced
- 1/2 head cauliflower, cut into florets
- 1 1/2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound pasta (spaghetti, linguine, or penne)
- 8 tablespoons (1/2 cup) unsalted butter
- 6 cloves garlic, finely minced
- Optional: Parmesan, Pecorino, or nutritional yeast (to taste)
Instructions
- Preheat oven to 425°F (220°C). Toss veggies with olive oil, salt, pepper, and herbs. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and crisp.
- Cook pasta in salted boiling water according to package instructions until al dente, reserving 1/2 cup starchy pasta water.
- In a skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add drained pasta to the skillet with the garlic butter. Toss gently, then add pasta water 2 tablespoons at a time to create a glossy emulsion.
- Fold roasted veggies into the noodle mixture. Toss with optional cheese before serving.
Notes
Substitute broccoli for cauliflower
Use any short pasta variety
Increase veggies to your preference
Add chopped fresh herbs like parsley at serving
For dairy-free, omit cheese or use nutritional yeast
Use any short pasta variety
Increase veggies to your preference
Add chopped fresh herbs like parsley at serving
For dairy-free, omit cheese or use nutritional yeast
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 54gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 65mgSodium: 320mgFiber: 6gSugar: 8g
Tried this recipe?Let us know how it was!