Pasta with Roasted Vegetables Vinegar
Elevate your pasta night with this vibrant and flavorful Pasta with Roasted Vegetables and Balsamic Vinegar! This dish shines with the natural sweetness of tender zucchini, colorful bell peppers, juicy cherry tomatoes, and caramelized red onion, all roasted to perfection for a smoky depth of flavor. Tossed with al dente penne or fusilli, a tangy balsamic vinegar dressing, and fragrant fresh basil, every bite is a symphony of savory and zesty notes. Perfect as a quick and healthy weeknight dinner or a crowd-pleaser at potlucks, this recipe is customizable with a sprinkle of Parmesan for extra indulgence. Serve it warm, chilled, or at room temperature—this versatile dish is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fusilli)
- 2 medium Zucchini
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1.5 cups Cherry tomatoes
- 1 small Red onion
- 3 tbsp Olive oil
- 3 tbsp Balsamic vinegar
- 3 cloves Garlic
- 0.5 cup Fresh basil
- 0.25 cup Parmesan cheese (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. Drain and set aside.
Wash and prepare the vegetables: slice zucchini into half-moons, dice the red and yellow bell peppers, halve the cherry tomatoes, and cut the red onion into thin wedges.
Place the prepared vegetables on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the vinegar dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 3 tablespoons of balsamic vinegar, finely minced garlic, and a pinch of salt and pepper.
Once the vegetables are done roasting, transfer them to a large mixing bowl.
Add the cooked pasta, vinegar dressing, and chopped fresh basil to the bowl with the roasted vegetables. Toss everything together until well combined.
Taste and adjust seasoning as needed. If desired, sprinkle with grated Parmesan cheese for extra flavor.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 6965 mg | 303% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 53.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 917 mg | 71% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2558 mg | 54% | |
*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.
