Roasted Vegetable Pasta with Pancetta

Pasta tossed with fresh lemon juice, grated Parmesan, pancetta, caramelized Brussels sprouts, and red onion make a simple and light dinner. This roasted vegetable pasta is perfect when you want something comforting but not heavy.

A pan of roasted vegetables is one of my favorite things, but I always serve them as a side dish. For something as wonderful as roasted veggies, I figured it was time to make them the main show. So a couple of weeks ago, I did just that and made this roasted vegetable pasta.

How to Make It

It combines roasted Brussels sprouts, garlic, and red onion with pasta and pancetta. There’s what I call a barely-there sauce that combines the olive oil from the roasted veggies, the little bit of fat released from the pancetta, and lemon juice to brighten it all up. Some Parmesan cheese adds the finishing touch. It’s super light and delicious.

Balsamic Brussels Sprouts | Roasted Sweet Potatoes | Roasted Broccoli | Roasted Grape Tomatoes

Roasted Vegetable Pasta

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Roasted brussels sprouts, red onion, and garlic tossed with pancetta and pasta dressed in lemon juice and grated Parmesan cheese.

• Author: April Anderson
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound Brussels sprouts, ends trimmed
• 1/4 of a large red onion, peeled and sliced into 1-inch wedges
• 1 tbsp olive oil, plus 2 teaspoons divided
• 1 head garlic
• 6 oz Gemelli pasta
• 4 oz diced pancetta
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan

Instructions

1. Preheat oven to 400°F. Spread the sprouts and sliced onions in an even layer on a baking sheet. Drizzle 1 tbsp of olive oil over the top of the vegetables.
2. Remove the loose outer papery skin from the head of garlic. Slice off just enough of the top of the garlic to expose the cloves. Place the garlic on a piece of tin foil and drizzle 1 teaspoon of olive over the top of the cloves. Wrap the garlic in the tin foil and place it on the baking sheet with the other veggies. Roast the veggies for 30 minutes.
3. While the veggies roast, boil the pasta according to package directions. Drain and set it aside. 
4. Heat 1 teaspoon of olive oil in a 10-inch pan over medium heat. Add the pancetta and cook it in the oil until it starts to release its fat. 
5. When the garlic is roasted, remove the foil so the garlic can cool for a few minutes. Once it’s cool enough to handle, squeeze the softened cloves out of the bulb. Chop the cloves and smoosh them with the back of your knife until they form a paste.
6. Add the roasted vegetables and cooked pasta to the pan with the pancetta and stir to combine. Add the roasted garlic, lemon juice, parsley, and cheese. Stir again and serve.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 436
• Sugar: 4.9g
• Sodium: 340.6mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12.7g
• Trans Fat: 0g
• Carbohydrates: 50.1g
• Fiber: 6.3g
• Protein: 16.9g
• Cholesterol: 23.6mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Variations

Pasta: Any pasta shape will work with this recipe, so use what you have on hand.

Pancetta: You can use the same amount of bacon (but drain off the excess grease) and diced ham, or you can omit the meat.

I hope you give this roasted veggie pasta a try soon!

Happy cooking,

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