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Roasted Vegetable Pasta

Roasted Vegetable Pasta: A Colorful Comfort for Any Night

This Roasted Vegetable Pasta is a vibrant, healthy dinner that’s easy to customize for any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Penne Pasta substitute with fusilli or gluten-free pasta if desired
For the Roasted Veggies
  • 1 Red Bell Pepper substitute with yellow or green
  • 1 Yellow Bell Pepper
  • 1 Zucchini swap in yellow squash if desired
  • 1 Red Onion can replace with yellow onions or shallots
  • 1 cup Cherry Tomatoes use diced tomatoes if cherries are out of season
  • 1 cup Broccoli Florets green beans or asparagus can be substitutes
For the Flavor
  • 2 tbsp Olive Oil consider avocado oil for a different flavor
  • 2 cloves Garlic fresh minced works best
  • to taste Salt
  • to taste Pepper
  • 1 tbsp Dried Italian Herbs fresh basil or oregano can be used
  • 1/4 cup Parmesan Cheese nutritional yeast for a vegan option
  • 1/4 cup Fresh Basil swap with parsley or cilantro if needed
  • 2 tbsp Balsamic Vinegar optional, can substitute with apple cider vinegar

Equipment

  • Oven
  • baking sheet
  • large pot

Method
 

Step-by-Step Instructions for Roasted Vegetable Pasta
  1. Preheat your oven to 425°F (220°C).
  2. Prepare your vegetables by slicing them into bite-sized pieces and arrange on a baking sheet.
  3. Drizzle the vegetables with olive oil, add garlic, salt, pepper, and herbs, then toss until all are coated.
  4. Roast in the oven for about 20-25 minutes, stirring halfway through.
  5. Meanwhile, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions, reserving ½ cup of pasta water before draining.
  6. Combine the drained penne with the roasted vegetables in a mixing bowl.
  7. Add balsamic vinegar and stir gently to combine.
  8. If dry, add reserved pasta water little by little to reach desired consistency.
  9. Fold in Parmesan cheese until melted and evenly mixed.
  10. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Ensure even layering of vegetables on the baking sheet for optimal roasting. Reserve some pasta cooking water to achieve the desired sauce consistency.

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