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Roasted Vegetable Pasta

Roasted Vegetable Pasta
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Simple, healthy Roasted Vegetable Pasta with caramelized seasonal vegetables tossed with pasta and Parmesan. Perfect weeknight dinner ready in 45 minutes.

Ingredients

Scale
  • 1 lb pasta (penne, fusilli, or farfalle)
  • 1 large zucchini, chopped
  • 1 large bell pepper (any color), chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil or parsley, chopped
  • Red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. On a large baking sheet, combine chopped zucchini, bell pepper, red onion wedges, and cherry tomatoes in a single layer.
  3. Drizzle vegetables with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly.
  4. Roast for 20-25 minutes, tossing halfway through, until vegetables are tender and slightly caramelized with golden edges.
  5. While vegetables roast, cook pasta according to package directions in salted boiling water. Drain and reserve 1/2 cup pasta water.
  6. Remove vegetables from oven and add minced garlic to hot baking sheet. Toss with vegetables for 1 minute.
  7. Add cooked pasta to baking sheet with roasted vegetables. Add splash of pasta water if needed.
  8. Sprinkle with grated Parmesan cheese and fresh basil or parsley. Toss everything together until well combined.
  9. Serve immediately with extra Parmesan if desired.

Notes

  • Don’t overcrowd baking sheet or vegetables will steam instead of roast. Use two sheets if necessary.
  • Reserve pasta water before draining. The starchy water helps create a light sauce.
  • Freshly grated Parmesan melts better and has more flavor than pre-grated cheese.

Nutrition

Find it online: https://www.benefitiany.com/roasted-vegetable-pasta/