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Roasted Vegetable Pasta

Delicious Roasted Vegetable Pasta Recipe for a Healthy Dinner

Enjoy this colorful and nutritious Roasted Vegetable Pasta, a dish that combines roasted veggies with al dente pasta for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 medium zucchini sliced
  • 1 medium red bell pepper diced
  • 1 medium yellow bell pepper diced
  • 1 medium red onion sliced
  • 1 cup cherry tomatoes halved
  • 3 tbsp extra virgin olive oil
  • 2 tsp dried Italian herbs
  • 1/2 cup freshly grated Parmesan cheese
  • Salt to taste
  • Pepper to taste

Equipment

  • Oven
  • Baking sheet
  • large bowl
  • Pot

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
  3. In a large bowl, toss the chopped vegetables with olive oil and sprinkle with dried herbs.
  4. Spread the vegetables on a baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes until tender.
  5. Meanwhile, cook the penne pasta according to package instructions until al dente; drain and reserve a cup of pasta water.
  6. Combine the roasted veggies with the cooked pasta in a large bowl or pot, adding reserved pasta water as needed for creaminess.
  7. Serve hot, topped with freshly grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12g

Notes

Feel free to customize with seasonal vegetables or different cheese types. Store leftovers in an airtight container for up to three days.

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