Roasted Tomato and Zucchini Pasta
Elevate your weeknight dinners with this vibrant and satisfying Roasted Tomato and Zucchini Pasta! Bursting with the flavors of caramelized cherry tomatoes and tender, golden zucchini, this dish is a celebration of simple, wholesome ingredients. The vegetables are roasted to perfection alongside garlic, dried herbs, and olive oil, creating a naturally sweet and savory sauce that perfectly coats al dente penne pasta. Finished with a sprinkle of parmesan, fresh basil, and a hint of red chili flakes for a subtle kick, this recipe strikes the perfect balance of comfort and freshness. Ready in just 40 minutes, this vegetarian pasta is an ideal choice for busy evenings or a light yet hearty weekend meal. Perfect for lovers of roasted vegetables, easy pasta recipes, and Mediterranean-inspired meals!
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Recipe Information
Ingredients
- 3 cups cherry tomatoes
- 2 medium zucchini
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces penne pasta
- 0.5 cup parmesan cheese
- 0.25 cup fresh basil leaves
- 0.25 teaspoons red chili flakes
Instructions
Preheat your oven to 400°F (200°C).
Wash the cherry tomatoes and zucchini. Halve the cherry tomatoes and slice the zucchini into half-inch rounds.
Peel and roughly chop the garlic cloves.
Place the cherry tomatoes and zucchini on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with the garlic, dried oregano, dried basil, salt, and black pepper. Toss everything together until evenly coated.
Spread the vegetables into a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and starting to caramelize, and the zucchini is tender and lightly browned.
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 cooking water before draining.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the roasted vegetables to the skillet, stirring gently to combine. If the mixture looks dry, add a splash of the reserved pasta water.
Add the cooked penne pasta to the skillet, tossing everything together until the pasta is well coated with the roasted vegetable mixture. Taste and adjust seasoning with additional salt or pepper, if needed.
Remove from heat and stir in grated Parmesan cheese, fresh basil leaves, and red chili flakes for a bit of heat (optional).
Serve immediately, garnished with extra Parmesan and basil if desired. Enjoy!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6440 mg | 280% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 39.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2685 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.
