Description
This Roasted Vegetable Pasta recipe is a delightful combination of penne pasta tossed with colorful roasted bell peppers, zucchini, red onion, and cherry tomatoes, all flavored with Italian herbs and Parmesan cheese. It’s a satisfying vegetarian main course that’s easy to make and bursting with flavor.
Ingredients
Scale
Pasta:
- 12 oz penne pasta
Roasted Vegetables:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil (chopped)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Vegetables: Spread the bell peppers, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with Italian seasoning, salt, pepper, and red pepper flakes. Roast for 20–25 minutes.
- Cook Pasta: Cook penne pasta until al dente, then drain.
- Sauté Garlic: Sauté minced garlic in olive oil.
- Combine: Add roasted vegetables and pasta to the skillet. Toss together, adding pasta water gradually. Stir in Parmesan and basil. Serve.
Notes
- Try using seasonal vegetables like mushrooms or asparagus.
- For a vegan option, omit Parmesan or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 6 mg
