Easy Quinoa Pasta with Roasted Vegetables in a Lemony Sauce

As far as I’m concerned a pasta recipe should have fresh flavor without a lot of fuss. 

Roasted Vegetables and Quinoa Pasta in a Lemony Sauce

Roasted Vegetables and Quinoa Pasta in a Lemony Sauce

Every so often, I pick up a box of quinoa pasta (I prefer Ancient Harvest), and make my version of the perfect healthy meal – no heavy sauces, and light on the cheese.

Roasted Vegetables with Quinoa Pasta and Lemony Sauce

Roasted Vegetables with Quinoa Pasta and Lemony Sauce

If you add a pile of roasted vegetables like this combination of eggplant, yellow squash and tomatoes, then you don’t need heavy sauces. You have the sweet nuttiness of your veggies to add flavor.

Roasted Vegetables with Quinoa Pasta and Lemony Sauce

Roasted Vegetables with Quinoa Pasta and Lemony Sauce

To finish off your masterpiece you’ll need a lemony sauce and a handful of fresh, spicy basil.

Roasted Vegetables with Quinoa Pasta and Lemony Sauce

Roasted Vegetables with Quinoa Pasta and Lemony Sauce

The final touch is to shave a nutty Parmesan cheese over the top. Now you have a calorie friendly dish with amazing colors and magnificent flavor that even the most passionate pasta lover will enjoy.

Happy, healthy cooking!

Easy Roasted Vegetables with Quinoa Pasta in a Lemony Sauce
Shake It Up! No quinoa pasta? Use 100% whole grain pastas instead. No eggplant in the house? Zucchini and yellow squash would make a lovely combination. How about mushrooms. Mushrooms would add a meaty element to the dish.
  • 2 cups yellow squash, seeded and cubed
  • 2 cups baby eggplants, cubed
  • 2 cups Roma tomatoes, halved
  • 1 tablespoon olive oil
  • 8 ounces Ancient Harvest Rotelle Quinoa Pasta
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 1 medium lemon zest
  • 1 medium lemon juice
  • 1 cup basil leaves, loosely packed, then thinly sliced
  • 1 pinch red pepper flakes
  • 8 tablespoons Parmesan cheese, shaved
  1. Preheat the oven to 400 degrees. Line a cookie sheet with foil or parchment paper and spray with olive oil cooking spray.
  2. Combine vegetables in a large bowl with 1 tablespoon of olive oil. Season with salt and pepper, and toss onto the cookie sheet. Roast for 10 minutes, then stir and roast another 10 minutes.
  3. In the meantime, heat a large pot of water over medium high heat and bring to a bowl. Add a teaspoon of salt to the water, then add the pasta. Cook according to package directions.
  4. Combine ¼ cup olive oil, lemon zest, lemon juice, and garlic in a bowl.
  5. When vegetables are done, drain the pasta and add it back to the pasta pot with the vegetables and olive oil mixture. Toss in fresh basil and pepper flakes.
  6. Serve with 2 tablespoons Parmesan per person.
Calories: 436kcal
Weight Watchers PointsPlus 12
Saturated fatty acids: 4.17g
Monounsaturated fatty acids: 13.23g
Polyunsaturated fatty acids: 2.04g
Total fat: 20.43g
Calories from fat: 183
Cholesterol: 7mg
Carbohydrate, by difference: 55.58g
Total dietary fiber: 7.39g
Protein: 10.07g
Nutrition Information
Serving size: 4

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  1. says

    Although I love hearty sauces with pasta, I often make a veggie-heavy dish that has little in the way of sauce. Haven’t tried using lemon, though, and I’m surprised, since that’s one of my favorite flavors! This sounds fabulous – thanks so much.

  2. says

    Your Easy Roasted Vegetables with Quinoa Pasta is wonderful and that lemony sauce sounds refreshing. What a great dish to enjoy. Thanks for sharing and have a great weekend.

    • says

      The recipe makes 4 servings. I can make that clearer in the calorie section. Thanks for letting me know. I’m such a fan of quinoa pasta, and was pleasantly surprised that it wasn’t expensive. I think the texture is better than the 100% whole grain pastas.

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