Pasta is another one of winter’s comfort foods that I don’t actually eat all that often, but I certainly have friends and a husband who would like to eat it more frequently. But I will indulge them — and myself — more often if the pasta is dressed in an interesting, delicious and nourishing way. And in the winter, what better to toss pasta with than roasted vegetables?
This shell pasta I dressed up with a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives along with the roasted vegetables. This pasta is delicious served hot but also works just as well as a cold salad. I have no doubt that fresh grated Parmesan cheese would be tasty on this pasta, but I added a good helping of nutritional yeast to give it that pasta-friendly cheesiness in a vegan way — but feel free to substitute with Parmesan or omit the cheesiness altogether. My husband, who is the biggest pasta fan I know, was delighted with this.
|Pasta Shells with Roasted Vegetables and Black Olives|
|Recipe by Lisa Turner
Published on February 26, 2016
Pasta tossed with roasted vegetables and a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives
Makes 6 servings
I’m sharing this with Jacqueline’s weekly event, Meat Free Mondays.
Other pasta dishes to enjoy from Lisa’s Kitchen:
Zesty Green Pea and Jalapeño Pesto Pasta
Lemony Pasta with Broccoli and Chickpeas
Vegetarian Mushroom and Spinach Lasagne
Penne Pasta with Ricotta, Parmesan and Tomatoes