Description
Roasted vegetable pasta brings warmth to your dinner table with a colorful medley of caramelized vegetables tossed through perfectly al dente noodles. Hearty and satisfying, this simple dish turns fresh seasonal produce into a comforting meal that sparks joy with each delicious forkful.
Ingredients
Scale
Main Ingredients:
- 4 carrots
- 2 Vidalia onions
- 5 pattypan squash
- 2 zucchini
- 10 cherry tomatoes
- 1 16-oz package brown rice penne pasta
Seasonings and Aromatics:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 garlic cloves
- ½ teaspoon herbes de Provence
- 8 sprigs fresh thyme leaves
- ½ small lemon
- Red pepper flakes
- Sea salt
- Freshly ground black pepper
Toppings and Garnishes:
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves
- Extra extra-virgin olive oil for drizzling
Instructions
- Preheat your oven to a searing 425°F (220°C). Spread out the chopped carrots, onions, squash, zucchini, and cherry tomatoes across a large baking sheet.
- Drizzle 1 tbsp extra-virgin olive oil and 1 tbsp sherry vinegar over the vegetables. Sprinkle 2 minced garlic cloves, ½ tsp herbes de Provence, and fresh thyme leaves across the mixture.
- Season the vegetables generously with sea salt and freshly ground black pepper. Toss everything to ensure even coating.
- Roast the vegetables for 25-30 minutes, carefully flipping them once at the 15-minute mark. They should emerge tender and beautifully caramelized.
- While vegetables roast, bring a large pot of salted water to a rolling boil. Add the 16 oz package of brown rice penne and cook according to package instructions until perfectly al dente.
- Drain the pasta, reserving ½ cup of the starchy cooking water. Transfer hot pasta to a large mixing bowl.
- Add the roasted vegetables to the pasta. Squeeze juice from ½ small lemon over the mixture and drizzle a bit more olive oil.
- If the pasta seems dry, splash in some reserved pasta water to create a light, glossy coating.
- Gently fold in ½ cup crumbled feta cheese and ½ cup fresh basil leaves.
- Season with additional salt, black pepper, and red pepper flakes to match your taste preference.
- Garnish with extra thyme and basil leaves before serving the pasta warm.
Notes
- Ensure vegetables are cut to similar sizes for even roasting, so nothing burns or stays undercooked.
- Reserve pasta water carefully, as the starchy liquid helps create a silky sauce that clings perfectly to noodles.
- Fresh herbs make a massive difference, so use basil and thyme from your garden or a fresh bunch if possible.
- For a gluten-free version, swap regular pasta for chickpea or zucchini noodles, which work beautifully with these roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 270 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg