Description
A delicious homemade roasted vegetable pasta recipe that combines the rich flavors of roasted vegetables with perfectly cooked pasta for a satisfying and wholesome meal.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 12 oz pasta of choice
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion on a baking sheet.
3. Drizzle the vegetables with olive oil and season with salt, pepper, and dried Italian herbs, then toss to coat evenly.
4. Roast in the preheated oven for 20–25 minutes until the vegetables are tender and slightly charred.
5. Meanwhile, cook the pasta according to package instructions until al dente, then drain.
6. Transfer the roasted vegetables and cooked pasta to a large bowl and toss to combine.
7. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Notes
You can use any type of pasta you prefer such as penne, fusilli, or spaghetti.
Feel free to add other vegetables like mushrooms, eggplant, or asparagus for more variety.
This dish can be served warm or at room temperature and works well as leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg