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Roasted Vegetable Pasta

Roasted Vegetable Pasta: A Colorful Dish for Cozy Nights

This Roasted Vegetable Pasta combines seasonal veggies and fragrant garlic for a delightful one-pot meal, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Penne Pasta Consider gluten-free pasta for a lighter option.
For the Roasted Vegetables
  • 1 Red Bell Pepper Substitute with orange or yellow for variety.
  • 1 Yellow Bell Pepper Adds brightness and mild sweetness.
  • 1 Zucchini Yellow squash can be interchangeably used.
  • 1 Red Onion Shallots can be used as an alternative.
  • 8 oz Cherry Tomatoes Grapes can work well here.
  • 2 cups Broccoli Florets Try cauliflower for a different texture.
For Flavoring
  • 3 tablespoons Olive Oil Avocado oil is a great swap.
  • 2 cloves Garlic, minced Garlic powder is an option if fresh is unavailable.
  • Salt and Pepper to taste Basic seasoning that elevates all flavors.
  • 1 teaspoon Dried Italian Herbs Use fresh herbs for a vibrant twist.
For the Finish
  • ½ cup Grated Parmesan Cheese Swap with nutritional yeast for a vegan version.
  • A handful Fresh Basil Leaves Parsley can be used as an alternative.
  • 1 tablespoon Balsamic Vinegar (optional) Feel free to skip for a simpler taste.

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Large Pot

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Arrange the sliced red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets on a baking sheet.
  3. Drizzle 2 tablespoons of olive oil over the vegetables and 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 until tender and charred.
  5. Cook the penne pasta in boiling salted water for 8-10 minutes until al dente. Reserve ½ cup pasta water before draining.
  6. Combine the cooked pasta with the roasted vegetables and drizzle with remaining olive oil.
  7. Drizzle balsamic vinegar over the mixture and stir gently to incorporate.
  8. Use reserved pasta water as needed to achieve desired consistency.
  9. Stir in the grated Parmesan cheese until evenly distributed.
  10. Garnish with fresh basil leaves before serving. Offer extra Parmesan on the side.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 80mgCalcium: 250mgIron: 2mg

Notes

This Roasted Vegetable Pasta is perfect for cleaning out the fridge with seasonal veggies and can be easily customized with various ingredients.

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