Description
Roasted Vegetable Pasta bursting with flavor from roasted veggies, garlic, herbs, and Parmesan cheese. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 12 oz (340g) pasta (penne, fusilli, or farfalle work best)
- 2 medium zucchini (about 1 lb/450g), cut into 1-inch chunks
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large yellow bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 pint (300g) cherry tomatoes, halved
- 4 cloves garlic, peeled and lightly crushed
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, torn or chopped, plus more for serving
- ⅓ cup (30g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat Your Oven and Prepare Vegetables Preheat your oven to 425°F (220°C) and position racks in the upper and lower thirds of your oven. Line two large rimmed baking sheets with parchment paper. Toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, oregano, red pepper flakes, salt, and pepper.
- Step 2: Roast the Vegetables Spread vegetables on baking sheets in a single layer. Roast for 25-30 minutes, rotating pans halfway, until tender and slightly charred. Cherry tomatoes should burst.
- Step 3: Cook the Pasta Cook pasta in boiling salted water until al dente. Reserve 1 cup of pasta water before draining.
- Step 4: Combine Pasta and Vegetables Transfer drained pasta to a bowl. Add roasted vegetables, including any juices from pans. Gently fold in basil and Parmesan cheese. Add reserved pasta water as needed.
- Step 5: Taste and Serve Adjust seasoning if needed. Serve the Roasted Vegetable Pasta immediately, garnished with fresh basil and extra Parmesan cheese.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 7 grams
- Sodium: 320 mg
- Fat: 14 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 6 grams
- Protein: 12 grams
- Cholesterol: 5 mg