Roasted vegetables and gluten free pasta is a great "go to" recipe when you need something company appealing and delicious, but yet fast and easy. And amazingly tasty..
Roasting any vegetable in the oven brings out its sweetness and flavor, making it perfect to toss over gluten free pasta. I use the gluten free brown rice rigatoni noodle from Trader Joe's.
Most of my guests have no idea that these noodles are gluten free because they taste so much like regular noodles. In addition, they are very reasonably priced at $1.99 a package, which makes enough for a meal.
If you eat dairy, sprinkle the pasta dish with a grated Romano cheese or even some goat cheese. I not because I wanted to keep our dinner vegan.
A significant amount of any roasted veggies that you like. I used roasted red pepper, sliced yellow pepper, carrots, tomatoes and garlic, onions, eggplant, zucchini, etc.
I cut them up , throw them in a large plastic zip lock , toss with olive oil and seasoning of choice ( I use Trader Joe's 21 Salute) or salt, pepper, rosemary, garlic powder etc. Put on a covered cookie sheet and bake at 400 degrees for about 25-30 minutes or until veggies are cooked. ( Always preheat the oven so its nice and hot)
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