Roasted Veggie Pasta
This Roasted Veggie Pasta recipe is a simple, healthy, and flavorful dish perfect for weeknight dinners. Packed with roasted zucchini, cherry tomatoes, and bell peppers, it's a versatile meal that can be customized to suit any preference. Whether you're looking for a vegetarian pasta option or an easy way to add more vegetables to your diet, this Roasted Veggie Pasta is sure to become a family favorite. Ready in under 30 minutes, it's ideal for anyone seeking quick, nutritious, and delicious meals.
Equipment
- Large pot: For boiling the pasta.
- Baking sheet: To roast the vegetables.
- Mixing bowl: For tossing the roasted veggies and pasta together.
- Knife and cutting board: For chopping the vegetables.
- Colander: To drain the cooked pasta.
- Tongs or spatula: For mixing the veggies and pasta.
- Aluminum foil or parchment paper (optional): To line the baking sheet for easy cleanup.
Ingredients
- 12 Oz Pasta ( penne, fusilli, or farfalle work great)
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 1 Zucchini, sliced into rounds
- 1 Red onion, thinly sliced
- 2 Cups Cherry tomatoes, halved
- 2 Garlic cloves, minced
- 3 Tbsp Olive oil
- 1 Tsp Dried oregano
- 1 Tsp Dried basil
- Salt and pepper, to taste
- 1/4 Cup Grated parmesan cheese (optional)
- Fresh basil, for garnish
Instructions
- Step 1: Prepare the VegetablesPreheat your oven to 400°F (200°C). While the oven heats up, wash and chop all your vegetables. The key here is to cut everything roughly the same size to ensure even cooking.
- Step 2: Season and Roast the VeggiesOn a large baking sheet, toss the bell peppers, zucchini, red onion, cherry tomatoes, and garlic with olive oil, oregano, basil, salt, and pepper. Spread them out evenly, ensuring there’s enough space for them to roast properly.Place the sheet in the oven and roast for 25-30 minutes, or until the veggies are tender and lightly browned at the edges.
- Step 3: Cook the PastaWhile the vegetables are roasting, cook your pasta according to the package instructions. Make sure to salt the water generously to flavor the pasta as it cooks.Once done, drain the pasta, but reserve about ½ cup of pasta water in case you need it later for the sauce.
- Step 4: Combine the Pasta and VeggiesWhen the veggies are done roasting, transfer them into a large serving bowl. Add the cooked pasta, tossing everything together gently. If the mixture feels a bit dry, you can add a splash of the reserved pasta water to loosen things up.Optional: Stir in the Parmesan cheese at this point for a creamy, savory addition.
- Step 5: Garnish and ServeFinish off with a sprinkle of fresh basil leaves for an added pop of color and flavor. Serve immediately, and enjoy the perfect balance of hearty pasta and roasted vegetables.
