Roast The Veggies
Rigatoni with Roasted Veggies and Smoked Marinara
Add some pow to your pasta by reaching for Halo+Cleaver Backyard Red BBQ Sauce in lieu of standard Marinara. Still full of juicy ripe tomatoes, this sauce adds a layer of smoky richness. Combined with gluten-free pasta and oven-roasted vegetables, Backyard Red elevates a standard pasta Marinara to a whole new level.
2 small yellow squash, about 1 pound
2 cups sliced mushrooms, about 4 ounces
1/2 medium yellow onion, peeled and thinly sliced
2 Tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
1/2 pound gluten-free rigatoni
1 cup Halo+Cleaver Backyard Red BBQ Sauce
2 cups washed baby greens, such as spinach, kale or chard, destemmed and coarsely chopped
4 ounces of mozzarella pearls, or 1/2 8-ounce ball of fresh mozzarella, diced into 1/2" chunks (optional)
2 Tablespoons roasted pumpkin seeds
Preheat oven to 425oF degrees.
Trim the ends of the squash and slice it in half lengthwise. Cut into 1/2-inch-wide slices. Transfer to a mixing bowl and add the mushrooms and onion.
Drizzle with 2 Tablespoons olive oil and sprinkle with salt and red pepper flakes. Stir to combine, then spread into a single layer on an oiled, rimmed baking sheet, making sure not to crowd. Roast for 30 minutes, stirring and turning the vegetables after 15 minutes. Vegetables will be softened and golden.
Meanwhile, bring a large pot of salted water to a boil.
About 10 minutes before the vegetables are finished, add the pasta to the boiling water, and cook the rigatoni until al dente, following the package directions, about 8 - 10 minutes. Drain the pasta. If gluten-free, also rinse the pasta.
Return the pasta to the pot over low heat and add the Halo + Cleaver Backyard Red BBQ Sauce and heat through.
When warmed, stir in the greens and wilt. Add the roasted vegetables and the mozzarella, if using. Stir gently to combine.
Divide among four pasta bowls and garnish with roasted pumpkin seeds and a sprinkle of red pepper flakes, if you want a bit more spice.
Optional: Add mozzarella, unless dairy-free or plant based.
Calories 400, Fat 13 grams, Carbs 50 grams, Fiber 8 grams, Sugar 15 grams, Protein 27 grams