Pasta with Roasted Vegetables Balsamic Vinegar
Elevate your weeknight dinner game with this vibrant Pasta with Roasted Vegetables and Balsamic Vinegar recipe. Featuring a medley of perfectly caramelized cherry tomatoes, zucchini, red bell pepper, and red onion, this dish shines with natural sweetness and savory depth. Tossed with al dente penne pasta, a tangy balsamic glaze, and fresh basil, it’s a symphony of flavors in every bite. Simple pantry staples like garlic, olive oil, and oregano come together for effortless elegance, while a sprinkle of Parmesan adds a rich, cheesy finish. Ready in under 45 minutes and packed with wholesome ingredients, this easy pasta recipe is perfect for busy weeknights or casual gatherings. Serve it warm with a crusty loaf of bread for a comforting meal that’s as satisfying as it is healthy! Keywords: roasted vegetables pasta, balsamic vinegar pasta, easy weeknight pasta recipe, vegetarian pasta dinner.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 250 grams Cherry tomatoes
- 1 large Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 10 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F).
Slice the zucchini into half-moons, the red bell pepper into strips, the red onion into wedges, and leave the cherry tomatoes whole.
Place the sliced vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are 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 cup of pasta water, then drain the pasta.
In a small bowl, whisk together the balsamic vinegar and 1 tablespoon of olive oil.
Heat a large skillet over medium heat and sauté the minced garlic cloves for 1-2 minutes until fragrant.
Add the roasted vegetables to the skillet, followed by the cooked pasta. Toss to combine.
Pour the balsamic mixture over the pasta and vegetables. Stir well, adding a splash of reserved pasta water if the sauce is too thick.
Tear the fresh basil leaves and stir them into the pasta just before serving.
Serve warm, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5609 mg | 244% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 29.2 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2319 mg | 49% | |
*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.
