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Tasty Roasted Vegetable Pasta

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A vibrant pasta dish featuring roasted vegetables, perfect for a comforting meal that celebrates fresh ingredients.

Ingredients

Scale
  • 2 cups cherry tomatoes, halved
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces penne pasta
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon lemon juice
  • Additional salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine the halved cherry tomatoes, sliced red bell pepper, sliced zucchini, and sliced red onion along with the minced garlic in a large bowl.
  3. Drizzle the vegetable mixture with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss everything together until even coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  5. Cook the penne pasta according to package directions until al dente, reserving 1/4 cup of pasta water before draining.
  6. Return the drained pasta to the pot. Add the roasted vegetables along with any juices from the baking sheet.
  7. Sprinkle in the grated Parmesan cheese, chopped fresh basil, and lemon juice to the pasta and vegetables.
  8. Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta beautifully. Season with additional salt and pepper to taste.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to keep it moist. This dish can also be enjoyed cold as a pasta salad.

Nutrition

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