Pasta & Pizza • Vegetarian
Roasted Spring Vegetable Casarecce
- 1 jar Vero Gusto Heritage Marinara
- 1 box Barilla Collezione Casarecce
- 1 small bunch of broccoli, cut in florets
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 carrot, cut in half-inch rounds
- 6 tbsp extra virgin olive oil
- ½ cup Parmigiano cheese, grated
- 2 tbsp fresh marjoram, chopped
- Salt and pepper to taste
- Turn oven on to 425°F.
- In a bowl, season all the vegetables together with olive oil, salt and pepper and roast in a large pan in the oven, about 20 minutes.
- Meanwhile, place a pot of water to boil and cook pasta according to directions.
- Drain and toss with Vero Gusto and roasted veggies. Stir in marjoram before serving.
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