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Lemon & Thyme Roasted Vegetables With Pasta

Lemon & Thyme Roasted Vegetables With Pasta

To bring out the natural flavors of vegetables, roast them in your oven–they're easy and so delicious!

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25 min
Prep Time
1 hr 15 min
Total Time
4
servings

Ingredients

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 teaspoon chopped fresh thyme leaves  

2 teaspoons finely chopped fresh garlic

1/2 teaspoon salt

1 1/2 cups 1-inch pieces fresh asparagus  

1 1/2 cups lengthwise quartered baby carrots

1 1/2 cups thin strips red bell pepper

1 cup 1/2-inch slices leeks

1 cup 1/2-inch cubes rutabaga

8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)

1/4 cup chopped fresh parsley

1 teaspoon freshly grated lemon zest

Freshly grated Parmesan cheese, if desired

 

 *Substitute 1/4 teaspoon dried thyme leaves. **Substitute 1 1/2 cups broccoli.

How to make

  1. STEP 1

    Heat oven to 400°F. Combine 2 tablespoons melted Butter with Olive Oil & Sea Salt, thyme, garlic and salt in bowl.

  2. STEP 2

    Place vegetables in 13x9-inch baking pan. Spoon garlic mixture over vegetables; toss well to coat. Cover pan with aluminum foil.

  3. STEP 3

    Bake, stirring occasionally, 25 minutes. Uncover; continue baking, stirring once, 20-25 minutes or until vegetables are tender and just start to brown.

  4. STEP 4

    Cook spaghetti according to package directions. Drain.

  5. STEP 5

    Toss hot spaghetti with parsley, remaining Butter with Olive Oil & Sea Salt and lemon zest. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.

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Nutrition (1 serving)

380 Calories
12 Fat (g)
15 Cholesterol (mg)
420 Sodium (mg)
59 Carbohydrates (g)
6 Dietary Fiber
11 Protein (g)
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