Roasted Vegetable Pasta

Bursting with vibrant flavors and wholesome ingredients, this Roasted Vegetable Pasta is a must-try for weeknight dinners or casual gatherings. Featuring tender penne pasta tossed with a medley of caramelized zucchini, red bell peppers, cherry tomatoes, and red onion, this dish is expertly seasoned with garlic, olive oil, balsamic vinegar, and aromatic herbs like oregano and basil. A finishing touch of grated Parmesan cheese and fresh parsley adds a creamy and herbaceous flair. Ready in just 45 minutes, this recipe is as easy to make as it is delicious, offering a hearty, vegetarian meal that's perfect for pasta lovers. Enjoy it as a comforting main dish or pair it with a side salad and garlic bread for a complete Mediterranean-inspired feast.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 2 medium, diced Zucchini
• 2 medium, diced Red bell peppers
• 1.5 cups Cherry tomatoes
• 1 medium, sliced Red onion
• 4 minced Garlic cloves
• 3 tablespoons Olive oil
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup, grated Parmesan cheese
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

In a mixing bowl, toss the zucchini, red bell peppers, cherry tomatoes, and red onion with 2 tablespoons of olive oil, balsamic vinegar, dried oregano, dried basil, salt, and black pepper. Spread the mixture evenly on the prepared baking sheet.

Step 3

Roast the vegetables in the oven for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 4

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta cooking water.

Step 5

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Step 6

Add the roasted vegetables to the skillet and toss to combine with the garlic. Stir in the cooked pasta and the reserved pasta water, a little at a time, to loosen the mixture and create a light sauce.

Step 7

Remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve the roasted vegetable pasta warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	1459.6 grams (1459.6g)

Amount per serving	% Daily Value*
Calories	2134

Total Fat 64.90g	83%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 4.30g
Cholesterol 45mg	15%
Sodium 6448mg	280%
Total Carbohydrate 323.50g	118%
Dietary Fiber 26.60g	95%
Total Sugars 49.50g
Protein 69.70g	139%

Vitamin D 0IU	0%
Calcium 639mg	49%
Iron 17mg	96%
Potassium 2928mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 12.9%

Carbs: 60.0%