This hearty, homey, and affordable pasta dish is perfect for a chilly fall evening. It's simple enough that you can substitute whatever vegetables you feel like eating into the recipe (think eggplant, cherry tomatoes, carrots). To make this roasted vegetable dish even more filling, try mixing in the protein of your choice. I've used chicken, shrimp, and even tofu for an added boost.
Total cost: $8.56
- 10 ounces white button mushrooms, quartered ($1.79)
- 1 large red bell pepper, cut into 1-inch pieces ($.69)
- 1 red onion, cut into 1-inch pieces ($.79)
- 1 zucchini, cut into 1-inch pieces ($2.04)
- 1 large head garlic, peeled and separated into individual cloves ($.40)
- One 14-ounce can diced tomatoes with basil, garlic, and oregano ($1.79)
- Salt and black pepper, to taste
- ½ package whole wheat penne, or other short cut pasta ($.70)
- Olive oil
- Grated Parmesan cheese, for garnish ($.36)
Preheat the oven to 375 degrees.
In a large bowl, toss the mushrooms, bell pepper, red onion, zucchini, garlic, and diced tomatoes together, and mix until evenly coated. Season with salt and black pepper, to taste. Spread the mixture evenly onto a non-stick (or lightly oiled) baking sheet. Roast for 20-30 minutes, or until nicely browned and fork-tender.
Meanwhile, bring a large pot of water to boil over high heat. Salt the water until it tastes like the sea, and toss in the pasta. Cook until al dente, according to package directions. Drain and coat with a splash of olive oil to keep from sticking.
Portion the pasta onto 2 plates (or bowls) and mix in the roasted vegetables. Top with Parmesan cheese.