Macaroni with Oven-roasted Vegetables

“I have all these vegetables and I don’t know what to do with them!” How many times have you heard yourself saying that standing tall and confused in front of your wide-open fridge? Next time you find yourself unsure of how to use the vegetables lying in your fridge drawer, make sure to visit this post and do this recipe. Ultra easy and healthy.



– 1 cup macaroni

– 1 cup broccoli florets

– 1/2 cup fresh white mushrooms, sliced

– 1/2 cup leeks, the white part sliced into circles

– 1/2 cup frozen green peas

– 1 cup zucchini, sliced thinly

– 2 garlic cloves, whole

– 1 heaped Tbsp grated Parmigiano cheese


Preheat oven to 350F.

Place the sliced mushroom, the sliced leeks, the garlic cloves and the sliced zucchini on a baking sheet. Drizzle with olive oil. Sprinkle some salt. Grind fresh black pepper. Toss together. Place in the middle of the oven and cook for 15 minutes or until vegetables are cooked but not mushy.

Cook the broccoli floret and the peas in boiling water for exactly 1 minute. Drain and set aside.

Cook macaroni according to packet instructions. Reserve around 2 Tbsp of the water before draining the macaroni. Return the drained macaroni to the pot and lower the heat to the minimum.

After the vegetables are done cooking in the oven, take the tray out, toss the veggies into the pot with the macaroni and add the broccoli and peas. Mix well. Drizzle some more olive oil if needed. Mix well together before sprinkling the cheese on top.

Eh voila!


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