Noodles with Roasted Fall Vegetables Recipe
Tender cuts of roasted zucchini, yellow squash and carrots make the perfect pair for Reames® Homestyle Egg Noodles and a sprinkle of grated Romano cheese.
Ready In: 65 Minutes
Prep Time: 25 Minutes Cook Time: 45 Minutes
Bring a large pot of water to a boil.
Preheat the oven to 350°F. Place pine nuts in a pan and toast the nuts for 4 to 6 minutes or until they are golden brown. Remove from oven and increase heat to 425°F.
Cut the zucchini and yellow squash into half moon pieces. Cut the carrots into ¾” inch disks. Toss onions, zucchini, yellow squash and carrots with olive oil and transfer to a sheet pan. Roast vegetables for 17 to 20 minutes, stirring the vegetables at least once during the cooking process.
While the vegetables are cooking, prepare the Reames® Homestyle Egg Noodles according to package directions and drain.
Combine the prepared noodles and vegetables together. Add cheese, salt and pepper and mix gently.
Transfer noodles to a platter and top with arugula. Serve.