Skip Navigation
Search recipes, ingredients, articles, products...
Lemon & Thyme Roasted Vegetables with Pasta


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.

Read the Story Behind the Recipe

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.