Description
This Roasted Vegetable Pasta is a vibrant, healthy dish featuring tender roasted zucchini, bell peppers, cherry tomatoes, and red onion tossed with perfectly cooked pasta. Enhanced with Italian seasoning, garlic powder, fresh basil, and optional Parmesan cheese and balsamic vinegar, it is a delightful vegetarian meal ready 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 & Oils
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Pasta
- 12 oz pasta (penne, spaghetti, or your choice)
Garnish & Optional
- 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
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced zucchini, bell pepper, cherry tomatoes, and red onion. Toss them with olive oil, dried Italian seasoning, garlic powder, salt, and pepper, ensuring all the pieces are well coated.
- Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for 20 to 25 minutes. Stir halfway through roasting to ensure even caramelization and tenderness.
- Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Combine Pasta and Vegetables: In a large mixing bowl, gently mix the cooked pasta with the roasted vegetables. Add some reserved pasta water if needed to create a light sauce that coats the pasta evenly.
- Serve and Garnish: Divide the pasta among serving plates. Garnish with freshly chopped basil and sprinkle with grated Parmesan cheese, if desired. For a flavor boost, drizzle a tablespoon of balsamic vinegar over the top before serving.
Notes
- You can use any type of pasta you prefer, including gluten-free options if needed.
- The roasted vegetables can be adjusted based on seasonal availability or personal preference.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Reserve some pasta water to adjust sauce consistency as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
