THE RECIPE JOURNAL · Main Course
Autumn Harvest Veggie Pasta Dish
This cozy pasta dish brings together the best flavors of the season with a colorful mix of roasted vegetables and warm spices. It's a simple, satisfying meal perfect for chilly evenings and sharing with loved ones.
FROM THE KITCHEN • Autumn Harvest Veggie Pasta Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lining a baking dish with foil for easy cleanup. In a big bowl, toss together the carrots, zucchini, and sweet potato with olive oil, butter, a squeeze of lemon juice, and some lemon zest. Season everything with a good pinch of salt and pepper, then spread the veggies out in the prepared dish. Pop it in the oven and roast for about 10 minutes, then give everything a good stir to make sure it cooks evenly. Put it back in the oven and bake until the vegetables are nice and tender, which should take another 10 minutes or so. When they’re done, serve the roasted veggies in bowls and sprinkle with fresh parsley for a little pop of color and flavor.
Why you’ll love it
This dish brings together the rich flavors of fall vegetables with comforting pasta. It’s colorful, hearty, and full of nutrients. Perfect for cozy dinners that feel both satisfying and fresh.
How to serve
Serve warm with a sprinkle of grated Parmesan or a drizzle of olive oil. Pair it with a simple green salad or crusty bread for a complete meal. A glass of light white wine complements the flavors nicely.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it moist. Avoid freezing, as the texture of the vegetables may change.
