Roasted Vegetable Pasta
Bursting with vibrant flavors and wholesome ingredients, this Roasted Vegetable Pasta is a must-try for weeknight dinners or casual gatherings. Featuring tender penne pasta tossed with a medley of caramelized zucchini, red bell peppers, cherry tomatoes, and red onion, this dish is expertly seasoned with garlic, olive oil, balsamic vinegar, and aromatic herbs like oregano and basil. A finishing touch of grated Parmesan cheese and fresh parsley adds a creamy and herbaceous flair. Ready in just 45 minutes, this recipe is as easy to make as it is delicious, offering a hearty, vegetarian meal that's perfect for pasta lovers. Enjoy it as a comforting main dish or pair it with a side salad and garlic bread for a complete Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 medium, diced Zucchini
- 2 medium, diced Red bell peppers
- 1.5 cups Cherry tomatoes
- 1 medium, sliced Red onion
- 4 minced Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a mixing bowl, toss the zucchini, red bell peppers, cherry tomatoes, and red onion with 2 tablespoons of olive oil, balsamic vinegar, dried oregano, dried basil, salt, and black pepper. Spread the mixture evenly on the prepared baking sheet.
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, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Add the roasted vegetables to the skillet and toss to combine with the garlic. Stir in the cooked pasta and the reserved pasta water, a little at a time, to loosen the mixture and create a light sauce.
Remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Serve the roasted vegetable pasta warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6448 mg | 280% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 49.5 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2928 mg | 62% | |
*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.
