Description
Roasted Vegetable Pasta is a vibrant and flavorful dish that combines perfectly roasted vegetables with al dente pasta and a light, zesty sauce. The vegetables, including zucchini, bell peppers, and cherry tomatoes, are caramelized to enhance their natural sweetness, making this dish a healthy and satisfying option for any meal. Ideal for a quick weeknight dinner or a crowd-pleasing side dish, this roasted vegetable pasta is sure to delight with its savory and fresh flavors.
Ingredients
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1 medium zucchini, sliced
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1 bell pepper (red or yellow), sliced
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1 cup cherry tomatoes, halved
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1/2 red onion, thinly sliced
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2 tablespoons olive oil
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1 teaspoon dried Italian seasoning
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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12 oz pasta (penne, spaghetti, or your choice)
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1/4 cup fresh basil, chopped (for garnish)
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1/4 cup grated Parmesan cheese (optional, for serving)
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1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions
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1. Roast the Vegetables:
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, Italian seasoning, garlic powder, salt, and pepper until well-coated.
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Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
2. Cook the Pasta:
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While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. Combine the Pasta and Vegetables:
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In a large mixing bowl, combine the cooked pasta and roasted vegetables. If desired, add a bit of the reserved pasta water to help create a light sauce that coats the pasta.
4. Serve:
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Transfer the pasta to serving plates. Garnish with fresh basil and sprinkle with grated Parmesan cheese, if using. For extra flavor, drizzle with a little balsamic vinegar before serving.
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Notes
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Vegetables: Feel free to mix and match vegetables based on what you have on hand. Eggplant, mushrooms, and carrots are also great choices for roasting.
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Vegan Option: For a vegan version, simply omit the Parmesan cheese or use a dairy-free cheese alternative.
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Add-ins: You can add a protein like grilled chicken, sausage, or chickpeas for a more substantial meal.
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Pasta Variations: Any pasta shape works well, but short shapes like penne or rigatoni help hold the roasted vegetables better.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for vegetables and pasta)
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 5mg