Description
A delightful and hearty Roasted Vegetable Pasta combining perfectly roasted seasonal vegetables with al dente penne, tossed in flavorful olive oil, garlic, and herbs, finished with fresh basil and Parmesan. Ideal for a wholesome vegetarian main course that’s quick and easy to prepare.
Ingredients
Scale
Pasta and Vegetables
- 12 oz penne pasta
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Finishes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Arrange the sliced zucchini, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes evenly on a large baking sheet.
- Season and Roast: Drizzle the vegetables with olive oil and sprinkle with minced garlic, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Toss everything together so the vegetables are well coated. Roast in the oven for 20 to 25 minutes, stirring halfway through, until tender and slightly charred.
- Cook the Pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked pasta with the roasted vegetables and any pan juices. Toss gently to blend all flavors.
- Add Final Touches: Stir in the grated Parmesan cheese and chopped fresh basil leaves. Adjust seasoning if needed, and serve warm with extra Parmesan cheese on top if desired.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- Feel free to substitute with seasonal vegetables like eggplant, mushrooms, or asparagus.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 8mg
