Roasted Gnocci and Vegetables
We've tried this dish with both Gnocchi and Radiatori pasta and both were delightful. We use canned lentils and chickpeas for a fast evening meal, but we do cook the pasta first in boiling water before roasting them separately at the end.
Categories: Budget/Cheap, Dinner
Ingredients:
- 2 Pounds Gnocchi or Radiatori Pasta
- 2 cans Organic Lentils
- 2 cans Organic Garbanzo Beans
- 2 Zucchini
- 2 Crookneck Yellow Squash
- 1 pound Sugar snap peas
- 1 pound Fresh Beets
- 1 Large Red Onion
Directions:
We line the veggies up in rows on XL sheet pans so that everyone can pick and choose which to put in their DIY bowls.
Wash and trim the veggies until they are about the same size for even cooking, and toss lightly with olive oil and season to taste, we use salt and pepper.
Roast at 425° for 20-25 minutes or until done.
Meanwhile cook the pasta according to package directions, drain then toss with olive oil and seasoning (we used Everything Bagel Seasoning, it was lovely) and place on baking sheet at 425° for 15 minutes or until they get some color and just a bit of crunch.
We served with a little lemon garlic drizzle (lemon juice, olive oil and a touch of garlic well blended with a bit or fresh basil.)