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–+ servings
Roasted Vegetable Pasta

Savor Every Bite with Easy Roasted Vegetable Pasta Delight

This Roasted Vegetable Pasta is a vibrant, nutritious dish celebrating caramelized vegetables and al dente pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz penne pasta Can substitute with fusilli or gluten-free pasta.
For the Vegetables
  • 1 piece red bell pepper Sliced, can substitute with orange or yellow.
  • 1 piece yellow bell pepper Sliced.
  • 1 piece zucchini Sliced, other squash types can be used.
  • 1 piece red onion Sliced, can substitute with yellow or shallots.
  • 8 oz cherry tomatoes Halved, grape tomatoes can also be used.
  • 2 cups broccoli florets Can substitute with cauliflower.
For Flavor
  • 3 tablespoons olive oil Avocado oil is a great replacement.
  • 2 cloves garlic Minced, garlic powder can be used in a pinch.
  • Salt and pepper To taste.
  • 1 teaspoon dried Italian herbs Fresh herbs are a delightful substitute.
  • 1 tablespoon balsamic vinegar Optional.
For Serving
  • 1/2 cup grated Parmesan cheese Use nutritional yeast for a vegan alternative.
  • Handful of fresh basil leaves For garnish.

Equipment

  • Oven
  • large pot
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and slice the red and yellow bell peppers, zucchini, and red onion into uniform pieces. Halve the cherry tomatoes and prepare the broccoli florets. Spread them on a baking sheet in a single layer.
  3. Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with minced garlic, salt, pepper, and dried Italian herbs. Toss gently to coat.
  4. Roast the vegetables for 20-25 minutes, stirring halfway through.
  5. Meanwhile, cook the penne pasta in salted boiling water according to package instructions for about 10-12 minutes until al dente.
  6. Drain the pasta and mix in a large bowl with the roasted vegetables and remaining tablespoon of olive oil.
  7. Add balsamic vinegar if desired and toss. Use reserved pasta water to adjust consistency as needed.
  8. Stir in the grated Parmesan cheese until melted and evenly distributed.
  9. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 90mgCalcium: 200mgIron: 3mg

Notes

Customize with seasonal vegetables or proteins such as grilled chicken for extra heartiness.

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