Roasted Sheet-Pan Veggie & Sweet Corn Pasta
Updated: Oct 21, 2020
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Oh wow what a week huh? ... I could be talking about any of the weeks we've had since February to be fair but really, I'm talking about the fact that RBG gave us all a much needed sign that she's continuing to kick ass from beyond the grave. Yes, the President of the United States has Covid and, no you should never celebrate someone's illness, but you CAN celebrate karma. If it wasn't already obvious, my way of celebrating is through good food and tv. I whipped this roasted veggie pasta up because I had so many veggies in my fridge that were begging to be eaten (but i'm only one person)! I am so happy with how fresh and simple this was to make. If you're wanting a big one-pot sorta pasta dish then this is the gal for you - she will last you a few meals if cooking solo and if not, she'll satisfy any hungry soldiers you've got to feed. Happy cooking!
PRO TIPS
The basil is soooo not optional, it ties all of the less-delicate flavours together and adds the kick of freshness this recipe needs. The more the merrier! Drown it in basil.
If you have access to fresh ears of corn then absolutely use them. They aren't in season over here so I had to make do with what I had.
This recipe works great with lots of different veggies - mushrooms, bell peppers, broccoli, butternut squash etc. just make sure to look up cooking times for each of them!
The recipe does not hinge on the cheese/s so if you want to make this completely vegan then it's a very easy fix.
Be patient when adding the pasta water because the sauce will take a little time to thicken.
If you want to add some more protein in then roast up a chicken, shred it up and mix it in (that's what I did for dinner).
Recipe
Ingredients
1 pound of spaghetti
1 tablespoon of extra virgin olive oil (and more for drizzling at the end)
1 white onion, sliced
5 whole cloves of garlic, peeled
4 large asparagus spears
8 pieces of broccolini
2 cups of cherry tomatoes
1 large zucchini, cut into 1 inch pieces
1/2 cup of feta, sliced into large rectangles approx. 2 inches thick
1 lemon, thinly sliced
1 can of sweet corn
1 tablespoon of white sugar
A pinch of red pepper flakes
1 cup of roughly chopped basil leaves
1/4 cup of shaved parmesan
Salt & Pepper to taste
Method
Preheat your oven to 200℃.
Lay down your sliced onions and garlic cloves on a sheet pan. Place your feta and cherry tomatoes over the top and then drizzle a teaspoon of your olive oil over.
Season generously with cracked black pepper and salt. Place the tray in the oven for 10 minutes.
After the 10 minutes is up, add your broccolini, asparagus spears, and zucchini over the top. Lay your lemon slices randomly over the vegetables and drizzle with the rest of the olive oil.
Place in the oven for a further 25 minutes.
With about 10 minutes to go (for the vegetables) start cooking your pasta in generously salted water. Cook your pasta until almost al dente (it will finish cooking in the sauce) and SAVE YOUR PASTA WATER!!
Prepare your corn by placing half a cup of it into a frying pan. Sauté it for 5-6 minutes or until charred.
Take the vegetables out of the oven and transfer the onions, tomatoes, zucchini, broccolini, and grilled corn to a frying pan over a medium heat.
Remove your asparagus spears from the sheet pan and slice them into quarters. Add them to the frying pan alongside the other vegetables. Slightly squish down the tomatoes to create a sauce for your pasta.
Then. slowly add in 1/2 a cup - 1 cup of pasta water to the sauce until it reaches your desired thickness/sauciness. Season the sauce generously with salt & pepper; then add in your red pepper flakes.
Add in your spaghetti and toss until the sauce coats the pasta and is perfectly al dente.
Remove from the heat and crumble the feta over the pasta, lay the lemon slices over, sprinkle over the shaved parmesan, and finish off with all of the basil (this recipe needs loads of it so don't be shy!).
ENJOY!!
Stay Salty,
Romy xx