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Roasted Vegetable Pasta

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Roasted Vegetable Pasta is a flavorful and colorful dish featuring seasonal vegetables roasted to perfection and tossed with pasta. It’s simple, healthy, and easy to customize.

Ingredients

  • 8 oz pasta (penne, fusilli, or spaghetti)
  • 1 zucchini, chopped
  • 2 bell peppers (red, yellow, or orange), chopped
  • 1 red onion, chopped
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp Italian seasoning or dried oregano
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil leaves, torn (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Chop all vegetables into bite-sized pieces and toss with olive oil, garlic, salt, pepper, and Italian seasoning.
  3. Spread vegetables on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  4. While vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.
  5. Combine roasted vegetables and pasta in a large bowl.
  6. Add a splash of olive oil or reserved pasta water to bring it together if needed.
  7. Top with grated Parmesan and fresh basil before serving.

Notes

  • Use any seasonal vegetables like mushrooms, eggplant, or asparagus.
  • Add chickpeas or white beans for extra protein.
  • Stir in pesto or ricotta for added richness.
  • Add red pepper flakes for a spicy kick.
  • Skip the cheese or use plant-based cheese to make it vegan.

Nutrition

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