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Roasted Vegetable Pasta

Roasted Vegetable Pasta - A Flavorful Twist on Comfort Food

This Roasted Vegetable Pasta is a quick and healthy dinner option, perfect for busy weeknights and bursting with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz penne pasta Feel free to swap with any preferred pasta shape or gluten-free alternative.
For the Roasted Vegetables
  • 1 red bell pepper You can mix it up with other bell pepper varieties.
  • 1 yellow bell pepper Green bell pepper works nicely for a different flavor.
  • 1 zucchini Eggplant or yellow squash are great stand-ins.
  • 1 red onion Yellow or white onion can be easily substituted.
  • 8 oz cherry tomatoes Substitute with grape tomatoes or quartered larger tomatoes for variety.
  • 2 cups broccoli florets Asparagus or green beans make for tasty replacements.
For the Seasoning and Finishing Touches
  • 3 tablespoons olive oil Try avocado oil or melted butter for a different twist.
  • 2 cloves garlic, minced Garlic powder is an option if you’re short on fresh garlic.
  • to taste salt Feel free to use any favorite herbs or spices to customize.
  • to taste pepper Feel free to use any favorite herbs or spices to customize.
  • 1 teaspoon dried Italian herbs Fresh herbs or a single herb like oregano can be used instead.
  • 1/2 cup grated Parmesan cheese For a vegan option, nutritional yeast is a flavorful substitute.
  • handful fresh basil leaves Fresh parsley or arugula can also substitute.
  • 1 tablespoon balsamic vinegar (optional) You can use red wine vinegar for a different twist.

Equipment

  • Baking Sheet
  • Large Pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, arrange the chopped red and yellow bell peppers, sliced zucchini, red onion wedges, halved cherry tomatoes, and broccoli florets in a single layer.
  3. Drizzle with 2 tablespoons of olive oil, sprinkle with minced garlic, salt, pepper, and dried Italian herbs, then toss everything thoroughly.
  4. Place the baking sheet in the preheated oven and roast the vegetables for 20 to 25 minutes, stirring halfway through.
  5. Bring a large pot of salted water to a boil, add the penne pasta, and cook according to package instructions until al dente. Reserve ½ cup of cooking water before draining.
  6. Combine the freshly drained pasta with the roasted vegetables and drizzle in the remaining tablespoon of olive oil.
  7. Optionally, drizzle with balsamic vinegar for added flavor.
  8. Gradually stir in the reserved pasta water to achieve the desired consistency.
  9. Fold in the grated Parmesan cheese until evenly mixed.
  10. Garnish with a handful of fresh basil leaves before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 300mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1000IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Ensure vegetables are spaced out on the baking sheet to prevent steaming. Reserve pasta water before draining for a flavorful light sauce. Customize with seasonal vegetables or different pasta shapes.

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