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Roasted Vegetable Pasta

Flavorful Roasted Vegetable Pasta for Heartfelt Dinner Joy

Enjoy a delicious Roasted Vegetable Pasta filled with vibrant veggies, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz penne pasta Substitute with fusilli or gluten-free pasta as needed.
For the Vegetables
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 zucchini sliced
  • 1 red onion sliced
  • 8 oz cherry tomatoes halved
  • 2 cups broccoli florets
For the Flavor
  • 3 tablespoons olive oil Substitute with avocado or canola oil if needed.
  • 2 cloves garlic minced
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon dried Italian herbs Substitute with fresh herbs if desired.
  • 1 tablespoon balsamic vinegar optional
For Serving
  • 1/2 cup grated Parmesan cheese Substitute with nutritional yeast for vegan option.
  • handful fresh basil leaves Substitute with parsley if desired.

Equipment

  • oven
  • Large Baking Sheet
  • large pot
  • serving bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Spread out the sliced vegetables on a large baking sheet in a single layer.
  3. Drizzle olive oil over vegetables and season with garlic, salt, pepper, and herbs. Toss to coat.
  4. Roast vegetables for 20-25 minutes, stirring halfway through.
  5. Cook penne pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
  6. Combine pasta and roasted vegetables in a large serving bowl. Add remaining olive oil and balsamic vinegar, if using. Toss to combine.
  7. Add reserved pasta cooking water gradually to adjust sauce consistency.
  8. Stir in grated Parmesan cheese and garnish with fresh basil leaves before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 850mgFiber: 9gSugar: 6gVitamin A: 2500IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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