Description
This Roasted Vegetable Pasta recipe is a vibrant and wholesome meal featuring tender, caramelized vegetables roasted to perfection and tossed with al dente pasta. Enhanced with Italian seasoning and garlic powder, garnished with fresh basil and optionally Parmesan cheese and balsamic vinegar, it offers a delightful blend of flavors in just 40 minutes.
Ingredients
Scale
Vegetables
- 1 medium zucchini, sliced
- 1 bell pepper (red or yellow), sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Pasta and Garnishes
- 12 oz pasta (penne, spaghetti, or your choice)
- 1/4 cup fresh basil, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, dried Italian seasoning, garlic powder, salt, and pepper until all vegetables are evenly coated.
- Arrange and Roast: Spread the seasoned vegetables evenly on a baking sheet. Place them in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking. Roast until the vegetables are tender and slightly caramelized.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta following the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
- Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked pasta with the roasted vegetables. Add a splash of the reserved pasta water if needed to create a light sauce that lightly coats the pasta and vegetables.
- Serve and Garnish: Transfer the pasta mixture to serving plates. Garnish with fresh chopped basil and, if desired, sprinkle with grated Parmesan cheese. Optionally drizzle with balsamic vinegar for an extra depth of flavor before serving.
Notes
- You can use any pasta shape you prefer, though penne or spaghetti work best for catching the roasted vegetables.
- For a vegan option, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
- Roasting time may vary slightly depending on your oven and the size of vegetable slices; adjust accordingly to avoid overcooking.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pasta.
