Pasta with Roasted Vegetables Tomatoes and Basil
Elevate your weeknight dinner with this vibrant and flavorful Pasta with Roasted Vegetables, Tomatoes, and Basil. Packed with tender zucchini, caramelized eggplant, sweet red bell peppers, and juicy cherry tomatoes, this wholesome dish combines the natural sweetness of roasted veggies with the aromatic essence of fresh and dried basil. Tossed with perfectly al dente penne pasta and a touch of garlic-infused olive oil, this recipe is a celebration of Mediterranean-inspired simplicity. Finished with a sprinkle of Parmesan cheese and fresh basil leaves, it’s a satisfying vegetarian meal that’s ready in under an hour. Whether you're looking for a healthy pasta dish, an easy dinner idea, or a creative way to use seasonal produce, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 1 large zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 300 grams cherry tomatoes
- 5 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 10 fresh basil leaves
- 50 grams grated Parmesan cheese
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and dice the zucchini, eggplant, and red bell pepper into bite-sized pieces.
Place the diced vegetables and cherry tomatoes on the prepared baking sheet.
Peel and mince the garlic cloves, and toss them with the vegetables along with 4 tablespoons of olive oil, dried oregano, dried basil, salt, and black pepper. Mix well to evenly coat.
Spread the vegetables out evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
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 the pasta water, then drain the pasta and set aside.
Once the vegetables are roasted, transfer them to a large skillet or sauté pan over medium heat. Add the cooked pasta and toss to combine.
If the mixture seems dry, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Drizzle the remaining tablespoon of olive oil over the pasta and stir in the fresh basil leaves.
Divide the pasta among serving plates and garnish with grated Parmesan cheese if desired.
Serve warm and enjoy your Pasta with Roasted Vegetables, Tomatoes, and Basil!
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 47.8 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1352 mg | 104% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4966 mg | 106% | |
*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.
