Shells with Roasted Vegetables

Shells with Roasted Vegetables


  • 1 pound of medium whole wheat pasta shells

  • 1 red onion, cut into chunks

  • 8 white button, sliced

  • 3 carrots, diced into small chunks

  • 2 small zucchini, sliced into fourths then diced

  • 1 small butternut squash, seeded and diced

  • 4 cloves of garlic, chopped

  • 3 Tbls of light extra virgin olive oil

  • 1 red bell pepper, sliced

  • 2 Tbls of fresh thyme, chopped

  • 2 Tbls of fresh sage, chopped

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 3 Tbls of fresh basil, chopped


  • Preheat the oven to 400 degrees.

  • Place the onions, mushrooms, carrots, zucchini, squash and garlic in a large bowl.

  • Add the olive oil and coat the vegetables thoroughly.

  • Add the thyme and sage and season with salt and pepper.

  • Place the vegetable mixture in one layer onto a baking sheet.

  • Roast for 30 to 40 minutes tossing a few times until the vegetables are golden and tender.

  • Meanwhile in a large pot of boiling salted water, cook the pasta until al dente. Around 10 to 12 minutes.

  • Drain the pasta and mix together with the vegetables and fresh basil.

    Serves 4 people

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