Berbere Spiced Roasted Vegetables & Pasta

Showcase Ethiopia’s star seasoning blend, Berbere, in this simple veggie-forward pasta dish. Warm ingredients like McCormick® Cinnamon and Ginger infuse a fragrant richness into cauliflower, carrots and cherry tomatoes while they roast. Toss with cooked pasta, feta...

Showcase Ethiopia’s star seasoning blend, Berbere, in this simple veggie-forward pasta dish. Warm ingredients like McCormick® Cinnamon and Ginger infuse a fragrant richness into cauliflower, carrots and cherry tomatoes while they roast. Toss with cooked pasta, feta and parsley squeeze of lemon to complete this East African meal.

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20m
PREP TIME
40m
COOK TIME
229
CALORIES
12
INGREDIENTS

Servings: 8 (1-cup)

Ingredients

  • 2 cups fresh cauliflower florets
  • 1 cup fresh carrots, cut into 1/2-inch dice
  • 1 cup fresh okra, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 cup halved cherry tomatoes
  • 3 tablespoons olive oil
  • 1 tablespoon Berbere Seasoning Blend, (see separate recipe)
  • 1 teaspoon Sicilian Sea Salt
  • 8 ounces spaghetti
  • 1/2 cup crumbled feta cheese, plus additional for garnish
  • 2 tablespoons chopped parsley, plus additional for garnish
  • 1 medium lemon, cut into wedges

INSTRUCTIONS

  • 1 Preheat oven to 450°F. Toss vegetables with 2 tablespoons of the oil in large bowl. Mix Berbere Seasoning Blend and sea salt. Sprinkle over vegetables; toss to coat evenly. Spread in single layer on foil-lined 15x10x1-inch baking pan. Test Kitchen Tip : Berbere Seasoning Blend
  • 2 Roast 35 to 40 minutes or until vegetables are tender and slightly charred, stirring halfway through cook time.
  • 3 Meanwhile, cook pasta as directed on package. Drain well. Transfer to large bowl. Add feta, parsley and remaining 1 tablespoon oil; toss well. Place pasta in serving dish. Top with roasted vegetables. Garnish with lemon wedges and additional feta and parsley, if desired.

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