We were having friends over for dinner. I wanted to serve something simple, healthy, and hearty. Since I loved the Roasted Garlic and Basil Marinara so much, I decided to make that again and mix it with campanelle pasta and roasted vegetables. We served this dish with a tossed green salad and freshly baked bread. A delicious dinner that we all loved, including the kids.
Campanelle with Roasted Vegetables and Marinara:
- Olive oil
- 10 spears of asparagus, ends trimmed, cut into thirds
- 1 zucchini, sliced
- 8 oz button mushrooms, quartered
- 1 small red onion, quartered
- 2-3 red and yellow baby bell peppers, sliced
- 5-6 cloves of garlic (keep skins on for roasting)
- Sea salt and freshly cracked black pepper, to taste
- Dried basil, to taste
- 1 lb campanelle pasta
- Roasted Garlic and Basil Marinara
- Asiago, grated
- Fresh basil, chopped
How to Make Campanelle with Roasted Vegetables and Marinara
Prepare the Roasted Garlic and Basil Marinara then let it simmer.
Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for easy clean up) then coat with cooking spray.
Place the onions, mushrooms, bell pepper, and garlic (keep the skins on so they don’t burn while roasting) on the baking sheet. Drizzle with olive oil and season with dried basil, sea salt, and pepper to taste. Place in the oven and roast for 20 minutes.
After the veggies have roasted for 20 minutes, place the asparagus and zucchini on the baking sheet, drizzle with a bit more oil, and re-season with a bit more basil, salt, and pepper.
Roast for an additional 10 minutes. Remove from oven and set aside. Once the garlic has cooled, carefully remove the skins and slice then return to the rest of the veggies.
Once the pasta is cooked, add the marinara to the pasta until evenly coated. Add the roasted veggies and fresh basil then mix gently; top with asiago. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net