Roasted Vegetable Pasta
Roasted Vegetable Pasta is a vibrant, comforting dish that combines perfectly roasted seasonal vegetables with al dente pasta. Drizzled with olive oil and topped with Parmesan cheese, this delightful meal bursts with flavor and makes for an easy weeknight dinner or a crowd-pleasing gathering dish. Experience the magic of caramelized veggies and pasta coming together to create a memorable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, toss vegetables with olive oil, minced garlic, oregano, salt, and pepper until well-coated.
- Spread vegetables on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown.
- Meanwhile, boil salted water in a large pot and cook penne according to package instructions until al dente.
- Drain pasta and combine with roasted vegetables in a serving bowl. Sprinkle with Parmesan cheese before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 370
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Swap out or add seasonal vegetables like spinach or chickpeas for added nutrition. Store leftovers in an airtight container in the fridge for up to four days; reheat gently on the stovetop.