Roasted Vegetable Pasta

A rustic wooden table featuring a large white ceramic bowl filled with colorful penne pasta mixed with golden-roasted vegetables including red and yellow bell peppers, zucchini, and cherry tomatoes, garnished with fresh basil leaves and grated Parmesan cheese, with natural lighting highlighting the vibrant colors

30 minutes

4 servings

Easy

VegetarianHealthyColorful

Ingredients

12 oz penne or rigatoni pasta

1 medium zucchini, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium eggplant, cubed

1 pint cherry tomatoes, halved

1 red onion, sliced

4 cloves garlic, minced

1/3 cup olive oil

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

2 tbsp balsamic vinegar

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Nutrition Facts

Per 4 servings

Calories420 kcal

Protein14 g

Carbohydrates68 g

Fat13 g

Fiber8 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare and Roast Vegetables

Preheat oven to 425°F (220°C). In a large bowl, toss diced zucchini, chopped bell peppers, cubed eggplant, cherry tomatoes, and sliced red onion with olive oil, minced garlic, oregano, salt, and pepper. Spread evenly on a large baking sheet and roast for 20-25 minutes until vegetables are tender and lightly caramelized.

Pro Tip:

Cut vegetables into similar-sized pieces for even cooking, and don't overcrowd the pan

Cook the Pasta

While vegetables are roasting, bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.

Pro Tip:

Start the pasta when the vegetables have about 12 minutes left to roast so they finish at the same time

Combine Pasta and Vegetables

In a large mixing bowl, combine the hot drained pasta with the roasted vegetables. Drizzle with balsamic vinegar and toss gently. Add pasta water as needed to help coat everything evenly. Season with additional salt and pepper if needed.

Pro Tip:

Add pasta water gradually to create a light sauce that helps bind the ingredients together

Finish and Serve

Remove from heat and stir in half of the Parmesan cheese and fresh basil. Serve immediately in bowls, topped with remaining Parmesan cheese and basil. Offer additional balsamic vinegar and olive oil at the table.

Pro Tip:

Serve immediately while hot, as the flavors are best when the vegetables are still warm and aromatic