Roasted Veggies with Pasta
Transform your dinner routine with this vibrant Roasted Veggies with Pasta recipe, a wholesome and flavor-packed dish that's perfect for busy weeknights or casual gatherings. Tender penne is tossed with a medley of caramelized zucchini, bell peppers, cherry tomatoes, and red onion, all roasted to perfection with Italian seasoning and a drizzle of olive oil. The dish is brought together with a savory touch of sautéed garlic, freshly grated Parmesan, and a splash of reserved pasta water for a silky finish. Ready in just 40 minutes, this crowd-pleasing pasta is not only easy to prepare but also customizable—top with fresh parsley for a burst of color and extra freshness. Whether you're craving a colorful vegetarian main or a hearty pasta side, this roasted vegetable pasta delivers satisfying flavor in every bite!
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Recipe Information
Ingredients
- 12 oz Penne or pasta of choice
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1.5 cups Cherry tomatoes
- 1 medium Red onion
- 3 cloves Garlic cloves
- 5 tbsp Olive oil
- 1.5 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 425°F (220°C).
Bring a large pot of salted water to a boil to cook the pasta later.
Wash and chop the zucchini, red bell pepper, and yellow bell pepper into bite-sized pieces. Halve the cherry tomatoes. Slice the red onion into thin wedges. Mince 2 garlic cloves and set them aside for roasting.
On a large baking sheet, combine the zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with 3 tablespoons of olive oil and sprinkle with the dried Italian seasoning, 1/2 teaspoon of salt, and the ground black pepper. Toss everything together to coat the vegetables evenly.
Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining 1 minced garlic clove and sauté for 1 minute until fragrant.
Add the cooked pasta to the skillet along with the roasted vegetables. Toss everything together. If the mixture seems dry, add a splash of the reserved pasta cooking water.
Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper if needed.
Transfer the roasted veggie pasta to serving plates or a large bowl. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6805 mg | 296% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 47.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2648 mg | 56% | |
*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.
