Spaghetti with Roasted Vegetables, Pine Nuts & Olives

  • 05 May - 11 May, 2018
  • Mag The Weekly
  • Cookery


· 12oz. spaghetti

· 1 small red onion, peeled, halved and sliced

· 2 zucchini, trimmed, quartered lengthwise and cut into ½-inch chunks

· 2 yellow squash, trimmed, quartered lengthwise and cut into ½-inch chunks

· 1 red bell pepper, seeded, sliced and cut into ½-inch pieces

· Olive oil

· Salt and freshly ground black pepper to taste

· Zest and juice of 1 lemon

· ½ cup black olives, pitted and chopped

· 1/3 cup pine nuts, toasted

· ½ cup Parmesan, grated, plus more for serving

· Fresh parsley, chopped for garnish


Preheat the oven to 210°C. On a large rimmed baking sheet, toss together onion, zucchini, squash and bell pepper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly. Roast the vegetables until brown and tender, for about 30 minutes, stirring once or twice during cooking. Transfer to a serving bowl. While the vegetables are roasting, bring a large pot of salted water to boil. Cook the pasta to al dente then drain and add to the bowl along with lemon zest and juice, olives, pine nuts and parmesan. Stir and toss to coat the pasta with the vegetables. Season with salt and pepper and serve with parmesan sprinkled on top.