A flavor-packed and healthy pasta recipe with whole grain spaghetti, a rainbow of roasted vegetables, and creamy Italian sheep’s milk cheese.
Think of this recipe as your healthy pasta special of the day — it features whole grain spaghetti, lots of colorful roasted vegetables and crumbled ricotta salata, which is a mild, creamy and slightly salty Italian sheep’s milk cheese.
There’s a rainbow of vegetables in here: bell peppers in three different colors, sweet-hot pickled peppers, red grape tomatoes and bright green zucchini.
Spelt noodles have the rustic, full flavor of whole grain and a very pleasurable chew. The pasta pairs especially well with this colorful assortment of roasted vegetables, kissed with a little smoky char from the oven.
I love to make vegetables the focal point of whatever I set out to eat or cook, the main element of the plate. This approach is a way to see the beautiful array of vegetables’ colors and texture as an edible artists’ palette.
Spelt spaghetti is nuttier and more delicate than some of the other whole grain pastas I’ve tried. However, it can be tricky to track down in grocery stores. Instead, try using your favorite whole grain pasta from brands like Barilla or DeCecco.
roasted vegetables with spelt spaghetti and ricotta salata
Yield 2 - 4 servings
- 1 each – red, yellow and orange bell pepper
- 1 pint grape or cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 2 small zucchini, diced
- 1 small red onion, thinly sliced
- 1 finely chopped garlic clove
- 1/2 cup Peppadew peppers, sliced in half
- ¼ cup Peppadew liquid
- Freshly ground black pepper
- 12 ounces spelt spaghetti
- ¼ cup chopped Italian parsley
- 1/3 cup crumbled ricotta salata cheese
- Heat the oven to 425 degrees.
- Cut the peppers into roughly 1 ½ - inch pieces. Toss the peppers on a large rimmed baking sheet along with the tomatoes, olive oil and ½ teaspoon salt.
- Roast until the edges of the peppers are deep golden brown, about 20 minutes. Stir them around, then add the red onion, garlic zucchini to the peppers and roast 10 more minutes.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve ¼ cup of the cooking water.
- When the vegetables are done, add the Peppadews, liquid and reserved pasta water and scrape everything around in the pan; season with salt and pepper to taste.
- Transfer the spaghetti to a serving bowl and top with the vegetables, parsley and cheese.
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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