Easy Roasted Veggie Spring Pasta

Hey everyone! The weather's heating up, and the weekend's almost here! I'm excited to share a recipe for some amazing pasta that I've been holdin onto for a while, cuz there have been so many other things to post about! but the day's finally here, and when you try it you'll agree it was well worth the wait:)

You probably know that I have a soft spot for pastas (or soft spots because of pastas:)) and I'd been wanting to make some sort of dish that combined a few of my very favorite vegetables together in harmony, and I am in love with how this turned out! I made it first for a little dinner party we were having, and a good friend said that it was just like something you'd get at some Italian Restaurant, so of course I was flattered:)

Its super fast and simple to put together, and you really could add or take away veggies if you were missing something from your fridge. I can't wait for you to try it! Lets get on with the recipe:

Easy Roasted Veggie Spring Pasta
serves 4
Ingredients:
- 18 oz Spaghetti Noodles
- Olive oil
- 1 stick butter
- 1 medium red onion, diced
- 1 (generous) cup halved cherry tomatoes
- approx. 14 small asparagus spears (ends removed, chopped in 2" pieces)
- 1 medium butternut squash, 1" cubes (about 3 cups)
- 2 stalks green onion, chopped
- 1 teaspoon each oregano, parsley, sage, rosemary powder, garlic powder, sea salt, frech ground black pepper
- 5 cups chopped baby kale
- 1/2 cup shredded Parmesan cheese

Method:
Preheat the oven to 415 degrees. Add 1 tablespoon oil and half a stick of butter (4 tablespoons  butter to a hot medium saucepan. add the small diced onions to the pan and caramelize on med-low till browned. 

Meanwhile, chop up all your veg, and add your pasta to a pot of boiling water, than cook on medium. 

Add your veggies to a greased pan, drizzle on a bit of olive oil, and sprinkle all your spices over the top. Roast veggies in the oven for 15-20 minutes or until they're slightly browned. Meanwhile add the baby kale to the caramelized onions and stir to wilt slightly.

Your veggies should come out the same time your pasta is finished and your kale is about half what it started as. Strain your noodles and add them to the kale and onions, scrape your roasted veggies on top of the pasta, and give the whole pan a good stirring to combine.

Adjust the salt and pepper to taste, top the pan (or serving dish) with 1/4-1/2 cup shredded Parmesan cheese before serving, and enjoy with a nice cold drink!

This is my new favorite pasta dish, and probably the best thing about it is that its delicious weather its hot or cold! That means that I'll be making it a lot during the warm weather because of the fresh garden vegetables and lightness, and also during the cold months because of its hearty deep flavors and richness. Just wait till you give it a try!

I hope you have a perfect weekend coming up, and thank you for taking the time for a visit!
xo, Emmy

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