AuthorKaytlyn Helgerson
Pre-Heat your oven to 350. Cut the broccoli into small pieces & cut the cherry tomatoes in halves or quarters. Drizzle with olive oil just to lightly coat and sprinkle approximately 1 tsp of salt over the top. Give a quick toss and bake for 30 minutes.
Prepare the pasta as instructed. Strain the pasta when it is finished and put in a serving bowl. Add the roasted vegetables and toss until well combined.
Add in the two bottles of dressing, mix until well coated. Would you believe me if I said after this...you're done!? It’s so simple, so flavor packed and so perfect for everyone at your next gathering!
If you are not dairy free you can add shredded parmesan cheese
This is best served warm/room temperature day of. If you would like to eat it next day we
recommend heating it up and adding a fresh drizzle of Caesar dressing.
Ingredients
Directions
Pre-Heat your oven to 350. Cut the broccoli into small pieces & cut the cherry tomatoes in halves or quarters. Drizzle with olive oil just to lightly coat and sprinkle approximately 1 tsp of salt over the top. Give a quick toss and bake for 30 minutes.
Prepare the pasta as instructed. Strain the pasta when it is finished and put in a serving bowl. Add the roasted vegetables and toss until well combined.
Add in the two bottles of dressing, mix until well coated. Would you believe me if I said after this...you're done!? It’s so simple, so flavor packed and so perfect for everyone at your next gathering!
If you are not dairy free you can add shredded parmesan cheese
This is best served warm/room temperature day of. If you would like to eat it next day we
recommend heating it up and adding a fresh drizzle of Caesar dressing.
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