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Roasted Vegetable and Pasta Toss

Stefania Lamacchia
by Stefania Lamacchia on Apr 9, 2018 4:00:00 PM

This recipe for roasted vegetable & pasta toss isn't just a colourful and easy dish to make, but boasts a wide variety of delicious flavours. This dish is also high source of fibre, low in sodium, an excellent source of vitamin C and folate and a good source of vitamin A.

Prep: 15 min Cook: 20 min Serves: 6 Roasted-Veg-Pasta-Recipe


  • 2 leeks, white and light green parts only, sliced
  • 1 bunch asparagus, trimmed and chopped
  • 2 red bell peppers, chopped
  • 1/4 cup Longo’s Signature Extra Virgin Olive Oil, divided
  • 1/4 cup chopped fresh Longo’s Organic Basil, divided
  • 1/4 tsp each salt and pepper
  • 1 bag (500 g) Longo’s Signature Organic Artisan Torchietti Pasta
  • 1/4 cup grated Parmesan cheese (optional)


Toss leeks, asparagus and peppers with 3 tbsp each of the oil and basil, salt and pepper. Spread onto parchment-paper-lined baking sheet and roast in preheated 400°F oven for 20 minutes; set aside.

Boil pasta in pot of boiling salted water for about 10 minutes or until al dente. Drain and return to pot; add roasted vegetables to pot. Toss with remaining oil and basil.

Sprinkle with Parmesan to serve, if using.

Per serving: 410 calories; 12 g protein; 10 g fat; 70 g carbohydrate; 5 g fibre; 4 g sugars; 105 mg sodium.  


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Stefania Lamacchia
Written by Stefania Lamacchia

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