Mixed Roasted Vegetables and Pasta
Bursting with vibrant colors and hearty flavors, this Mixed Roasted Vegetables and Pasta recipe is the perfect combination of comfort food and wholesome nourishment. Tender penne pasta is paired with caramelized roasted zucchini, red bell peppers, cherry tomatoes, mushrooms, and red onions, all seasoned with a fragrant blend of oregano, basil, and garlic. The dish comes together effortlessly with a drizzle of olive oil and optional garnishes of Parmesan cheese and fresh parsley, making it as versatile as it is delicious. Whether you're looking for a quick weeknight dinner or a crowd-pleasing vegetarian meal, this 40-minute recipe promises a harmony of textures and tastes. Serve it as a main course or alongside your favorite protein for a complete feast! Keywords: roasted vegetables, penne pasta, vegetarian pasta recipe, weeknight dinner, Mediterranean flavors.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 medium Zucchini
- 1 large Red bell pepper
- 1.5 cups Cherry tomatoes
- 1 medium Red onion
- 8 oz Mushrooms
- 4 tablespoons Olive oil
- 3 Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Parmesan cheese (optional)
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, prepare the vegetables. Cut the zucchini into half-moons, slice the red bell pepper into thin strips, halve the cherry tomatoes, cut the red onion into wedges, and slice the mushrooms.
Place all the vegetables on a large baking sheet. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, and basil. Toss to coat evenly.
Spread the vegetables out in a single layer and roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
In a small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them in the oil for 1-2 minutes until fragrant, but not browned.
In a large mixing bowl, combine the roasted vegetables, cooked pasta, and sautéed garlic. If the mixture seems dry, add a bit of the reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper, if needed.
If desired, garnish with freshly grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 9298 mg | 404% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 49.3 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1616 mg | 124% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3765 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
