Pasta with Roasted Vegetables
Transform your weeknight dinners with this vibrant and wholesome Pasta with Roasted Vegetables recipe! Bursting with the sweetness of caramelized zucchini, bell peppers, cherry tomatoes, and red onions, this dish is elevated by a fragrant blend of oregano, basil, and a hint of red pepper flakes for just the right kick. Tender penne pasta serves as the perfect base, soaking up the savory notes of roasted garlic and extra virgin olive oil. With just 15 minutes of prep time and a single baking sheet, this recipe makes cleanup a breeze, while the option to garnish with fresh parsley and parmesan adds a gourmet touch. Perfect for a healthy vegetarian meal idea or a versatile side dish, this crave-worthy pasta is sure to satisfy every palate!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 1 large zucchini
- 1 yellow bell pepper
- 250 grams cherry tomatoes
- 1 medium red onion
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 30 grams parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F).
Wash and prepare the vegetables: slice the zucchini into half-moons, cut the bell pepper into strips, halve the cherry tomatoes, and roughly chop the red onion.
Mince the garlic cloves.
Place the prepared vegetables and garlic on a large baking sheet. Drizzle them with 2 tablespoons of olive oil, then sprinkle with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Toss until evenly coated.
Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, 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 the pasta.
In a large serving bowl, combine the cooked pasta, roasted vegetables, and the remaining 1 tablespoon of olive oil. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the mixture.
Garnish with freshly chopped parsley and grated parmesan cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 5186 mg | 225% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 29.6 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 521 mg | 40% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2696 mg | 57% | |
*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.
