Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and ...

Boil some water and cook the pasta according to the instructions on the packet. 1 minute before your pasta is ready, lash spinach into the boiling water with the pasta. It'll only take a minute to ...

Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 ...

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Season well and place into an oven preheated to medium. Roast until the vegetables are soft tossing once or twice. Put the pasta on to boil in lightly salted water and drain when cooked.

A quick and easy meatless main or healthy side dish, your family will love this vegetarian Garlic Roasted Vegetable Pasta.

One of our favorite roasted veggies to add is often overlooked but easy to make; pop them in the oven or the air fryer for a ...

This week's mels feature heart-protective foods like whole grains, fruits, vegetables, beans and seafood. With meals ranging ...