Roasted Vegetables & Shells

Nothing makes me sadder than when good produce goes to waste. Roasted Vegetables & Shells is a great clean-out-your-fridge kind of dinner that is as easy as it is satisfying.


Feel free to use whatever vegetables you have in the fridge, or the garden - you really can't go wrong. Don't have shells? No problem, use whatever kind of short pasta you have on hand. This recipe also calls for agave nectar to add sweetness to the sauce. Feel free to use honey or regular sugar, but start with a 1 tbsp. and adjust as necessary. Be cautious of using strong flavored honeys, like clover, as it may effect the end product.

Mmm, mmm, Good!

Roasted Vegetables & Shells

Serves 4

8 oz. small shells (half a standard box)

1 28 oz. can crushed tomatoes

1 medium vidalia onion, diced

2 cloves garlic, minced

3 tbsp. worcestershire sauce

2 tsp. dried sage

1 tbsp. dried italian herbs (oregano, basil)

1 1/2 tbsp. salt (or more, to taste), plus extra for vegetables

1/2 tbsp. pepper, plus extra for vegetables

2 tbsp. agave nectar

1 cup chopped asparagus

1 cup chopped cauliflower 

1 cup chopped eggplant

1 cup chopped mushrooms

Olive oil

1. Preheat oven to 425º. On a large sheet pan, combine all vegetables with a drizzle of olive oil and season with salt and pepper. Once oven is pre-heated, roast the vegetables for 30-45 minutes, until they are nice and brown.

2. In the meantime, bring a large pot of water to a boil with a healthy dose of salt (it should take like sea water), and drizzle of olive oil.

3. In a medium heavy-bottomed sauce pot, heat 2 tbsp. olive oil over medium heat. Add the dices onions and cook until translucent, about 5-6 minutes. Be careful not to brown them. Turn the heat down if necessary.*

4. Once the onions are soft, add garlic, herbs, salt, pepper and worcestershire sauce. Cook for another 3-4 minutes. Add crushed tomatoes and agave nectar and bring to a simmer. Let sauce simmer for about 20 minutes.

5. Cook small shells in boiling water until al dente. Drain and put back in pot. Taste sauce for seasoning, add add salt if necessary. Mix roasted vegetables in with sauce and pour sauce into pasta. 

6. Serve with a sprinkling of parmesan cheese and a drizzle of olive oil.

*Note: cooking isn't about following directions. Its about learning how to use your senses and good instincts. A recipe should only serve as a jumping off point, or a general guideline. Pay attention to your food - it will tell you when its done.

ENJOY!