Description
A delicious homemade roasted vegetable pasta recipe that combines the rich flavors of roasted vegetables with perfectly cooked pasta for a satisfying meal.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 12 oz pasta of choice
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cherry tomatoes, zucchini, red and yellow bell peppers, and red onion on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and Italian herbs. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the vegetables are roasted, combine them with the cooked pasta in a large bowl.
- Toss with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Notes
- You can use any type of pasta you prefer, such as penne, fusilli, or spaghetti.
- Feel free to add other vegetables like mushrooms or eggplant for more variety.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg