Description
Roasted Vegetable Pasta is a hearty, colorful dish made with tender pasta and caramelized vegetables tossed in olive oil, garlic, and herbs. It’s an easy, nourishing recipe perfect for a weeknight dinner, meal prep, or a flavorful meatless main.
Ingredients
- 12 oz pasta (penne, rotini, fusilli, or your choice)
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp Italian seasoning or dried oregano
- Salt and black pepper, to taste
- 2 tbsp chopped fresh basil or parsley
- 1/4 cup grated Parmesan or crumbled feta (optional)
- 1 tbsp lemon juice or balsamic glaze (optional, for brightness)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss zucchini, bell pepper, tomatoes, and red onion with 2 tbsp olive oil, garlic, Italian seasoning, salt, and pepper.
- Spread vegetables on the baking sheet and roast for 20–25 minutes, stirring halfway, until golden and tender.
- Meanwhile, cook pasta according to package directions. Drain and reserve 1/4 cup pasta water.
- In a large bowl, combine hot pasta with roasted vegetables. Add reserved pasta water and remaining olive oil. Toss well.
- Top with fresh herbs, cheese if using, and a splash of lemon juice or balsamic glaze if desired. Serve warm or chilled.
Notes
- Add mushrooms, broccoli, or eggplant for more veggie variety.
- Stir in baby spinach at the end for extra greens.
- Add protein like grilled chicken, chickpeas, or white beans.
- Use chili flakes or spicy oil for heat.
- Great as a warm dish or cold pasta salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
