Roasted Veggies with Pasta

Transform your dinner routine with this vibrant Roasted Veggies with Pasta recipe, a wholesome and flavor-packed dish that's perfect for busy weeknights or casual gatherings. Tender penne is tossed with a medley of caramelized zucchini, bell peppers, cherry tomatoes, and red onion, all roasted to perfection with Italian seasoning and a drizzle of olive oil. The dish is brought together with a savory touch of sautéed garlic, freshly grated Parmesan, and a splash of reserved pasta water for a silky finish. Ready in just 40 minutes, this crowd-pleasing pasta is not only easy to prepare but also customizable—top with fresh parsley for a burst of color and extra freshness. Whether you're craving a colorful vegetarian main or a hearty pasta side, this roasted vegetable pasta delivers satisfying flavor in every bite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Penne or pasta of choice
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1.5 cups Cherry tomatoes
• 1 medium Red onion
• 3 cloves Garlic cloves
• 5 tbsp Olive oil
• 1.5 tsp Dried Italian seasoning
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 0.5 cup Parmesan cheese, grated
• 2 tbsp Fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Bring a large pot of salted water to a boil to cook the pasta later.

Step 3

Wash and chop the zucchini, red bell pepper, and yellow bell pepper into bite-sized pieces. Halve the cherry tomatoes. Slice the red onion into thin wedges. Mince 2 garlic cloves and set them aside for roasting.

Step 4

On a large baking sheet, combine the zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with 3 tablespoons of olive oil and sprinkle with the dried Italian seasoning, 1/2 teaspoon of salt, and the ground black pepper. Toss everything together to coat the vegetables evenly.

Step 5

Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 6

While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.

Step 7

In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining 1 minced garlic clove and sauté for 1 minute until fragrant.

Step 8

Add the cooked pasta to the skillet along with the roasted vegetables. Toss everything together. If the mixture seems dry, add a splash of the reserved pasta cooking water.

Step 9

Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper if needed.

Step 10

Transfer the roasted veggie pasta to serving plates or a large bowl. Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	1613.9 grams (1613.9g)

Amount per serving	% Daily Value*
Calories	1688

Total Fat 88.70g	114%
Saturated Fat 20.10g	101%
Polyunsaturated Fat 6.90g
Cholesterol 40mg	13%
Sodium 6805mg	296%
Total Carbohydrate 185.00g	67%
Dietary Fiber 20.80g	74%
Total Sugars 47.70g
Protein 48.00g	96%

Vitamin D 0IU	0%
Calcium 639mg	49%
Iron 8mg	43%
Potassium 2648mg	56%

*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: 46.1%

Protein: 11.1%

Carbs: 42.8%