Autumn Harvest Rice Pasta
Enjoy the flavors of fall with this hearty and wholesome rice pasta dish featuring roasted butternut squash, tender broccoli, zucchini, and vibrant peppers. This gluten-free and dairy-free recipe is perfect for vegetarians and bursts with colorful vegetables and savory spices.
ingredients
- 8 oz rice pasta
- 1 small butternut squash, peeled, seeded, and cubed
- 1 small head of broccoli, cut into florets
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the cubed butternut squash with 1 tablespoon of olive oil, dried thyme, paprika, salt, and pepper. Arrange on a baking sheet and roast for about 25 minutes or until tender.
- 3.
In the meantime, cook the rice pasta according to package instructions. Drain and set aside.
- 4.
Heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and stir for a minute until fragrant.
- 5.
Add sliced zucchini, red bell pepper, and yellow bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are crisp and tender.
- 6.
Steam the broccoli florets for few minutes until bright green and slightly tender.
- 7.
Add the roasted butternut squash, steamed broccoli, and cooked rice pasta to the skillet with the sautéed vegetables. Stir gently to combine everything.
- 8.
Season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld together.
- 9.
Serve the autumn harvest rice pasta hot, garnished with fresh parsley.
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