Shells with Roasted Vegetables


Fresh Veggies

Shells with Roasted Vegetables is a great spring recipe that is packed with nutrition and flavor. Caramelizing the vegetables in the oven gives them an intense flavor that matches well with the pasta or as a side dish all by themselves.

There is no comparison between steamed vegetables and roasted vegetables. Roasting brings out the natural flavor from the vegetables that you normally wouldn’t get by steaming. Roasting gives the vegetables a richer, sweeter flavor without the a lot of fat or calories.

If your looking for a healthy recipe, this Shells with Roasted Vegetables is perfect. Make sure you use whole wheat pasta in this dish. It’s low in saturated fat and contains no cholesterol.


  • 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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