Spicy Spaghetti with Roasted Vegetables


The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Arizona regional winner and comes from Austin Neanover of Glendale High School.

Serves 6

  • For the Spicy Tomato Sauce:
  • 1 Small onion, minced
  • 28 oz crushed San Marzano tomatoes
  • 1 Tbsp red pepper flake
  • 2 Tbsp extra virgin olive oil
  • 1 tsp basil
  • 1 tbsp Honey
  • 4 cloves garlic
  • To Taste – salt
  • To Taste – pepper
  • For the Spaghetti:
  • 1 pound spaghetti of your choosing
  • Roasted Vegetables
  • 2 Zucchini, quartered lengthwise and cut into 1-inch cubes
  • 2 Yellow squash, quartered lengthwise and cut into 1-inch cubes 2 I Red bell peppers, cored and cut into 1-inch strips
  • 1 Red onion, peeled and cut into 1-inch strips
  • 10 Cremini mushrooms, quartered
  • ¼ Extra virgin olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • ½ tsp marjoram
  • ¼ tsp rosemary
  • 3 cloves garlic
  • To Garnish:
  • Parsley, minced
  • Parmesan cheese

Preheat the oven to 450 degrees F.
In a bowl, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, teaspoon of salt, teaspoon of pepper, and dried herbs.
Lay on baking sheet and roast for 15 minutes or until
Meanwhile, bring a large pot of water to a boil over high Add pasta and cook until al dente. Drain in a colander.
In a saucepan, pour olive oil and tablespoon of red pepper flake until the chilis get aromatic. Add onion and stir until they begin to “sweat” or become translucent. Then, pour crushed tomatoes, garlic, honey, and basil, stir. Season with salt and pepper to taste.
Lastly, In a large bowl, toss drained pasta, roasted vegetables, and spicy tomato sauce. Use tongs or a spoon to gently mix the ingredients until all the components are incorporated and pasta is covered with sauce.
Top with Parmesan cheese and minced parsley.

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Nutrition Information

Spicy Spaghetti with Roasted Vegetables

Servings per Recipe: 6

Amount per Serving

Calories:  538

Calories from Fat:  162

Total Fat:  18g

Saturated Fat:  3g

Cholesterol:  4mg

Sodium:  639mg

Potassium:  807mg

Carbohydrates:  85g

Dietary Fiber:  10g

Protein:  17g

Sugars:  18g

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