Description
This Roasted Vegetable Pasta is a delightful vegetarian dish that combines perfectly roasted seasonal vegetables with al dente pasta, finished with Parmesan and fresh basil. A healthy and satisfying meal that’s easy to make!
Ingredients
Pasta:
- 12 ounces pasta (such as penne or rigatoni)
Roasted Vegetables:
- 1 zucchini (sliced)
- 1 red bell pepper (chopped)
- 1 yellow squash (sliced)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil (chopped)
- Optional red pepper flakes for heat
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Place zucchini, bell pepper, squash, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper. Toss to coat.
- Roast vegetables: Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Cook pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water.
- Combine: In a large bowl, mix hot pasta with roasted vegetables. Add reserved pasta water if needed. Toss with Parmesan and basil.
- Serve: Serve warm, topped with additional cheese or red pepper flakes if desired.
Notes
- Use any mix of seasonal vegetables.
- For a vegan version, omit Parmesan or use a dairy-free alternative.
- Add chickpeas or grilled chicken for extra protein.
