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Easy Weeknight Pasta
Rini
Quick and easy weeknight pasta recipe packed with yummy vegetables and topped with simple pasta. Perfect weekday meal for the whole family to enjoy
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Total Time
30
minutes
mins
Course
Main Course
Cuisine
American, Italian
Servings
4
people
Calories
565
kcal
Ingredients
1x
2x
3x
12
pieces
Asparagus
head only
1
red bell pepper
cut into long strips
1/4
red onion
cut into long strips
1
cup
Squash (green and yellow)
cut into circular shape
6
cloves
garlic
cut into thin slices
1/2
small eggplant
cut into long strips
3
Tbsp
extra virgin olive oil
1
tsp
salt
divided into 2
1
Tbsp
dried parsley
1
Tbsp
dried oregano
2
cup
button mushrooms
stems removed
2
cup
Barilla Elbow Pasta
uncooked
1.5
cup
Ragu Classic Alfredo Sauce
Instructions
Preheat oven to 400 degrees and bring 8 cups of water to a boil
Add the elbow pasta and cook for 12 minutes or until Al Dente
In a bowl, add all the veggies
Add the oil, dried spices, garlic and 1/2 tsp of salt
Mix well
Spread veggies on a baking tray and place in oven. Roast for 18 minutes or until brown
In the same bowl, add the mushrooms. Use the remaining liquid to coat the mushrooms
Spread mushrooms out in a separate baking tray and roast for 25 minutes or until mushroom are tender
Remove veggies from the oven and let them cool for 5 minutes
Drain the pasta when done
In a medium saucepan, add the cooked pasta and veggies
Add the pasta sauce and mix well
Heat for about 5 minutes and serve with
cheesy garlic bread
Notes
Cook mushrooms separately because they take longer to roast
Nutrition
Calories:
565
kcal
Carbohydrates:
64
g
Protein:
15
g
Fat:
27
g
Saturated Fat:
9
g
Cholesterol:
61
mg
Sodium:
1218
mg
Potassium:
564
mg
Fiber:
5
g
Sugar:
7
g
Vitamin A:
1030
IU
Vitamin C:
46.9
mg
Calcium:
54
mg
Iron:
2.2
mg
Keyword
pasta sauce from jar, weeknight pasta recipes
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