Roasted Vegetable Tagliatelle with Lemon-Garlic Sauce
Al dente tagliatelle tossed with a vibrant sauce made from roasted root vegetables and fresh lemon-garlic emulsion. This italian-inspired pasta ready in about 45 minutes blends tagliatelle, medium, sliced 1/4-inch thick carrots, medium, sliced 1/4-inch thick parsnips into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tagliatelle
- 3 medium, sliced 1/4-inch thick carrots
- 2 medium, sliced 1/4-inch thick parsnips
- 4 tbsp olive oil
- 1, zested and juiced lemon
- 4 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 1 tsp salt
- 1/4 cup reserved pasta water
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss carrots, parsnips, 2 tbsp olive oil, and 1/2 tsp salt on a sheet pan; roast for 25 minutes until fork-tender and caramelized.
- Step 2: Bring a large pot of salted water to a boil. Cook tagliatelle for 8 minutes until al dente, reserving 1/4 cup pasta water before draining.
- Step 3: While pasta cooks, heat remaining 2 tbsp olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in lemon zest, juice, and reserved pasta water; simmer for 2 minutes until slightly thickened.
- Step 4: Add drained pasta and roasted vegetables to skillet. Toss with 2 tbsp chopped basil until coated. Season with additional salt if needed; garnish with remaining basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable Tagliatelle with Lemon-Garlic Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Vegetable Tagliatelle with Lemon-Garlic Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Vegetable Tagliatelle with Lemon-Garlic Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable Tagliatelle with Lemon-Garlic Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Vegetable Tagliatelle with Lemon-Garlic Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
