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Tasty Roasted Vegetable Pasta

Tasty Roasted Vegetable Pasta for a Cozy Weeknight Dinner

This Tasty Roasted Vegetable Pasta recipe features vibrant flavors and healthy ingredients, making it a perfect choice for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Penne Pasta Use gluten-free pasta for a gluten-free version.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Black Pepper Adjust based on preference.
For the Roasted Vegetables
  • 1 cup Cherry Tomatoes Can substitute with grape tomatoes.
  • 1 large Red Bell Pepper Any color bell pepper can substitute.
  • 1 medium Zucchini Squash can serve as an alternative.
  • 1 medium Red Onion Yellow onion is a great substitute.
  • 3 cloves Garlic Fresh is best, but garlic powder works in a pinch.
  • 2 tbsp Olive Oil Any vegetable oil can substitute, but olive oil is recommended.
  • 1 tbsp Dried Italian Seasoning Homemade mix of oregano, basil, and thyme is an alternative.
For the Finishing Touches
  • 1/2 cup Grated Parmesan Cheese Omit or use vegan cheese for dairy-free options.
  • 1/4 cup Fresh Basil Can substitute with parsley.
  • 2 tbsp Lemon Juice Lime juice can be a fun twist.
Optional Ingredients
  • 1/4 tsp Red Pepper Flakes For extra heat.
  • Vegetable Substitutions Use broccoli, cauliflower, or Brussels sprouts.

Equipment

  • baking sheet
  • Pot
  • Colander
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a spacious bowl, combine halved cherry tomatoes, sliced bell peppers, diced zucchini, and red onion. Add minced garlic and toss to coat.
  3. Drizzle the vegetable mixture with olive oil, then sprinkle with dried Italian seasoning, salt, and black pepper. Toss until evenly coated.
  4. Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through.
  5. While the vegetables are roasting, bring a pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, about 10-12 minutes.
  6. Reserve about 1/4 cup of pasta water, then drain the pasta in a colander and return to the pot.
  7. Add the roasted vegetables to the pot with pasta, along with any juices from the baking sheet, Parmesan cheese, basil, and lemon juice. Toss to combine.
  8. Gradually mix in reserved pasta water to achieve desired sauce consistency. Season to taste with salt and pepper.
  9. Plate the pasta and garnish with additional Parmesan and basil leaves. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh, seasonal vegetables. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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