Roasted Vegetables Pasta

Roasted Vegetables Pasta

I think it bears repeating that I love the romance of love, it often times makes me wish I could fall in love repeatedly just for that delightful magical rush.

Perhaps that is what Valentine’s Day is, a reminder to celebrate the romance of love.

This year I thought about red themed desserts, and discovered Pinterest boards of adorable heart-shaped red and pink food and crafts.

Floral Arrangement Roasted Vegetables Pasta

And then I thought about flowers… of roses and anthuriums… bright in hues of red.
Somehow this pasta is what I saw; easy, light, tasty and fresh – so simple it’s magical.

It reminds me of simple things… early morning walks, dancing to your favourite songs, humble bouquets that gladden your heart and long quiet afternoons in bed.

Happy Valentine’s Day! May you find romance in the ordinary… Always.

Roasted Vegetables Pasta
Roasted Vegetables Pasta


Roasted Vegetables Pasta


  • 1 large zucchini, diced into chunks
  • 1 large carrot, diced ino chunks
  • 1 large yellow bell pepper, diced into chunks
  • 2 tablespoons olive oil, divided
  • Salt to taste
  • 3 scallions (spring onions), chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon crushed red pepper (less or more as desired)
  • 2 medium tomatoes, chopped
  • 1 tablespoon herbes des Provence
  • 1/2 pound (about 2 cups) of ditalini pasta (or elbow macaroni)
  • Freshly ground black pepper
  • Crushed pistachios for garnish


  1. Preheat oven to 400 degrees F.
  2. Combine zucchini, carrots and bell pepper in bowl
  3. Toss vegetables with I tablespoon olive oil and salt to taste
  4. Spread out in a single layer and roast in oven to 15 minutes
  5. Meanwhile, cook your pasta per package directions, and save 1/2 cup of the pasta water
  6. Heat the remaining olive oil in the large saucepan or skillet over medium heat
  7. Add spring onions and sauté for a minute
  8. Stir in garlic and crushed pepper, and cook for another minute
  9. Add tomatoes and herbes des Provence and pasta water and let it cook, stirring occasionally for another minute or so
  10. Add the roasted vegetables and pasta and toss to coat
  11. Check seasoning and add more salt if desired
  12. Serve with freshly ground black pepper and crushed pistachios
  13. Enjoy!


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  • Reply What should I eat for breakfas

    I like pastas and we eat them quite often. I’m trying to reduce it, but who are we kidding, it won’t happen. Thank you for this recipe, at least next one will be more healthy 😀

    17 February, 2014 at 3:57 pm
    • Reply Elsa

      I know! I love pasta too, I don’t think I can stop eating them entirely either, so making them a little healthier is the way to go 🙂

      19 February, 2014 at 10:40 am
  • Reply Elsa

    Thanks Jocelyn! 🙂

    19 February, 2014 at 11:01 am
  • Reply Kitchen Butterfly

    I too loveeeeeee the romance of love! Sigh.

    Delicious plate – gorgeous colours!

    9 March, 2014 at 10:32 am
    • Reply Elsa

      Thanks! 🙂

      10 March, 2014 at 4:42 pm

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