Roasted Vegetables w/Quinoa Pasta and Lemon Sauce


This is a recipe that my daughter helped to create years ago. Before we were vegetarians, we would make a recipe called Lemon Spaghetti from the cookbook, “Everyday Italian”, by Giada de Laurentiis
It is a great recipe, but our’s differs in the sauce and we added these roasted vegetables and find it so filling and satisfying.

Veggies-cut into bite size pieces

Mix all ingredients in a big bowl
1/2 a large or 1 small Cauliflower
2 large or 3 medium Zucchini
1 medium Red pepper
1 medium Red onion
2 medium 3 small Sweet potatoes (be sure to cut these smaller because they take longer to cook)
Coat the chopped vegetables w/Olive oil (don’ t over coat)
1/2 tablespoon Sea salt
6 turns fresh Ground Pepper

Pour cut up seasoned vegetables on a baking sheet-

Bake at 410 degrees for about 8 minutes then pull out of oven and stir on pan. Return to oven and bake another 6-8 minutes. Poke potatoes with a fork to check if they’re done. If still firm cook 2-5 more minutes. Just watch carefully every oven is different. You want the potatoes to be done and hopefully the vegetables won’t over cook.

2/3 cup lemon juice
zest of one lemon
sea salt & pepper to taste
1/4 cup of olive oil
Grated Romano cheese 1/4 cup
1/4 cup chopped fresh basil

Cook pasta according to package directions!
Return to pot and drizzle with olive oil so they don’t stick.
After vegetables are cooked serve pasta, top with vegetables, then drizzle with lemon sauce and extra cheese if you choose! We also like fresh ground black pepper. We also like to add organic raw pine nuts. We always have a bag of them in the freezer!



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