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Campanelle with Roasted Vegetables and Marinara

Campanelle with Roasted Vegetables and Marinara

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:

Ingredients:

  • 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

Campanelle with Roasted Vegetables and Marinara

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.

Campanelle with Roasted Vegetables and MarinaraAfter 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.

Campanelle with Roasted Vegetables and MarinaraPrepare the campanelle per instructions. Grate the asiago and chop the fresh basil.

Campanelle with Roasted Vegetables and Marinara

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.

Campanelle with Roasted Vegetables and Marinara

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

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36 Comments

  1. This is definitely a meal worth making more than once. Looks really good amd healthy indeed. Veggie goodness.

  2. Beautiful and healthy; this recipe is a keeper Pam! You've outdone yourself again! The roasted veggies would give this pasta awsome flavor.

  3. Yum! Added to my list of must-makes! Love the roasted veggies and i've never cooked with this pasta shape – fun!

  4. ooo I cant wait to make this!

    thanks for sharing, I love to watch for your new posts πŸ™‚

    -Ashley

  5. Mmmm … looks so delicious! Hard to believe that a simple half hour in the oven transforms the veggies from good to great! You are so lucky to have kids that eat foods that touch! Of course, they are lucky to have such a great cook for a mom! πŸ™‚

  6. i love the shape of that pasta and the way it feels in your mouth. i'm also a huge fan of any pasta dish incorporating red sauce–forget alfredo, give me marinara!

  7. What a dish, there is something about roasted vegggies eh? Roasted Garlic… they are so WORTH all the peeling.

  8. I was just reading your comment to me about loving roasted veggies and thinking how I knew that about you, and here is a wonderful recipe featuring 'em. Looks awesome.

    I've never had campanelle. Looks like a fun pasta.

  9. Who says health eating can’t be good? Your simple, yet fulfilling entrΓ©e is an example that it can be. I love the colors, the combination of flavors and its ease.

    I definitely will be trying this! Many thanks…

  10. I love the flavor of roasted veggies with pasta. We have so many wonderful choices right now. And I have lots of homemade marinara sauce. Looks divine, Pam.

  11. Looks good and I KNOW it tasted great as I've made your marinara. I'd like to try making it into a soup!
    ~ingrid

  12. I always love your pasta recipes, Pam. This looks easy and delicious and I love to use new pasta shapes. It makes for a more interesting meal.

  13. Your site is one of my absolute favorites, the pictures are so beautiful, they just jump off the screen and I love the recipes that you feature! I know others feel the same, I have your button and see a lot of out clicks from my site to yours. Kepp up the great work!

    http://www.anniebakes.blogspot.com