Description
A delicious homemade roasted vegetable pasta packed with tender roasted vegetables, perfectly cooked pasta, and a light Parmesan finish for a satisfying Italian-inspired 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, to taste
- Black 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 with olive oil and season with salt, pepper, and Italian herbs. Toss well to coat the vegetables evenly.
4. Roast in the 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. Drain and set aside.
6. Transfer the roasted vegetables to a large bowl and add the cooked pasta.
7. Toss everything together with grated Parmesan cheese.
8. Garnish with fresh basil leaves and serve warm or at room temperature.
Notes
You can use any pasta variety such as penne, fusilli, or spaghetti.
Add vegetables like mushrooms, eggplant, or asparagus for more variety.
For extra flavor, drizzle with additional olive oil or add crushed red pepper flakes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg