Description
Roasted vegetable pasta brings together tender, caramelized vegetables and perfectly al dente noodles in a simple dinner that sparks serious comfort. Tossed with herbs and a light olive oil drizzle, this dish delivers maximum flavor with minimal effort, making weeknight cooking a total breeze.
Ingredients
Scale
Primary Vegetables:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium zucchini
- 1 red onion
- 1 small eggplant
- 1 cup cherry tomatoes
Supporting Seasonings and Herbs:
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil leaves
- Salt and pepper
Pasta and Dressing:
- 8 ounces (226 grams) penne or fusilli pasta
- 5 tablespoons (75 milliliters) olive oil
- 1 tablespoon (15 milliliters) balsamic vinegar
- Grated Parmesan or vegan cheese
Instructions
- Set your oven to roast at 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- Chop 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 red onion, and 1 small eggplant into similar-sized pieces. Halve 1 cup cherry tomatoes.
- Drizzle 3 tablespoons olive oil over the chopped vegetables. Sprinkle 1 teaspoon Italian seasoning, salt, and pepper. Toss until every piece is evenly coated.
- Spread vegetables in a single layer across the baking sheet. Roast for 20-25 minutes, stirring once halfway through to ensure even caramelization.
- Fill a large pot with water and bring to a rolling boil. Add 8 oz penne or fusilli pasta and cook according to package instructions, typically 8-10 minutes.
- Before draining pasta, carefully scoop out ¼ cup pasta water and set aside. Drain pasta in a colander.
- Heat 2 tablespoons olive oil in a large skillet. Add 2 minced garlic cloves and sauté for exactly 1 minute until fragrant.
- Transfer roasted vegetables into the skillet with garlic. Add cooked pasta and reserved pasta water.
- Drizzle 1 tablespoon balsamic vinegar over the mixture. Gently toss everything to combine and coat evenly.
- Remove skillet from heat. Tear ¼ cup fresh basil leaves and sprinkle over the pasta.
- Optional: Garnish with grated Parmesan or vegan cheese. Serve immediately while warm.
Notes
- Roasting vegetables at high heat caramelizes their natural sugars, creating deeper flavor and slightly crispy edges.
- Reserve pasta water carefully, as the starchy liquid helps create a silky sauce that coats every noodle perfectly.
- For a protein boost, add grilled chicken, chickpeas, or white beans directly into the skillet when combining vegetables and pasta.
- Gluten-free friends can swap regular pasta with zucchini noodles or a gluten-free pasta alternative without changing the core technique.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 327 kcal
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 5 mg