Description
Roasted Vegetable Pasta is a vibrant, flavorful dish that brings together an array of seasonal veggies and perfectly cooked pasta. This comforting meal features sweet, caramelized bell peppers, zucchini, and juicy cherry tomatoes, all drizzled with olive oil and sprinkled with aromatic herbs. Quick to prepare and visually appealing, it’s perfect for family dinners or casual gatherings. With its harmonious blend of flavors and customizable ingredients, this dish promises to impress your guests while making your kitchen smell delightful.
Ingredients
Scale
- 8 oz penne pasta
- 1 medium zucchini (sliced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 medium red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 3 tbsp extra virgin olive oil
- 2 tsp dried Italian herbs
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil and sprinkle with dried herbs.
- Spread the vegetables on a baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes until tender.
- Meanwhile, cook the penne pasta according to package instructions until al dente; drain and reserve a cup of pasta water.
- Combine the roasted veggies with the cooked pasta in a large bowl or pot, adding reserved pasta water as needed for creaminess.
- Serve hot, topped with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg