Lemony Roasted Vegetable Pasta Recipe (Uses Young Living Lemon Essential Oil)

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Great meatless meal that the kids will even enjoy! Fresh and delicious!

I love this time of year! Fresh vegetables everywhere! From your own garden, or like me from Bountiful Baskets! I swear I cannot say enough good things about this program! You can stop by their website for more details, or check if they have a pickup site in your area!

Most of the vegetables in this recipe came from our basket a couple weeks ago! The rainbow carrots were so fun and delicious! I added Young Living Lemon Essential Oil with the veggies when roasting to add a burst of lemon flavor! I love when I don't have fresh lemon available and I can use Lemon Essential Oil instead! The flavor is amazing, and I do prefer using the oil over fresh juice in recipes like these!

My daughter was a huge fan of this pasta and even had seconds! Her plate was clean, and every last piece of veggie had been eaten! That's how good this turned out! Enjoy!

Lemony Roasted Vegetable Pasta

by Sheena

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Ingredients (4 servings)

• 3 tablespoons sliced butter or olive oil
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 orange bell pepper, diced
• 1 cup carrots, diced (I used rainbow carrots)
• 1 cup baby heirloom tomatoes, halved
• 1 teaspoon lemon pepper seasoning
• 10 drops Young Living Lemon Vitality Essential Oil
• 4 green onions, sliced
• 8 ounces cavatappi pasta, cooked according to package directions
• 1/3 cup parmesan cheese
• salt, as needed

Instructions

Preheat oven to 400 degrees.

Combine all veggies (except green onion), lemon pepper, and lemon essential oil. Pour into baking dish and top with slices or butter or olive oil. Bake for 45 minutes, stirring every 15 minutes. Stir in the green onions within the last 15 minutes.

Remove from oven, combine veggies and sauce from the pan with the cooked cavatappi, and parmesan. Add salt if needed. Serve immediately with additional parmesan sprinkled over top.

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