Description
This Tasty Roasted Vegetable Pasta is a delightful Italian-inspired main course combining perfectly roasted zucchini, bell peppers, red onion, and cherry tomatoes with al dente penne or rotini pasta. Tossed with olive oil, Italian seasoning, garlic powder, and finished with Parmesan cheese and fresh basil, this dish offers a flavorful, wholesome vegetarian meal ideal for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables
- 1 small zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
Pasta & Seasonings
- 12 ounces penne or rotini pasta
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Finishing Touches
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1/4 cup reserved pasta water
Instructions
- Preheat and Prepare Vegetables. Preheat your oven to 425°F (220°C). On a large baking sheet, toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread them evenly on the sheet.
- Roast the Vegetables. Place the baking sheet in the oven and roast the vegetables for 20 to 25 minutes, stirring halfway through to ensure even cooking, until they are tender and lightly browned.
- Cook the Pasta. While the vegetables roast, bring a large pot of salted water to a boil. Add the penne or rotini pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water before discarding the pot water.
- Combine Pasta and Vegetables. In a large bowl or back in the pasta pot, mix the cooked pasta with the roasted vegetables. Add the reserved pasta water slowly to help coat the pasta and vegetables evenly, stirring to combine.
- Add Cheese and Basil. Stir in the grated Parmesan cheese and fresh chopped basil. Toss everything thoroughly until well combined and the cheese is melted into the mixture.
- Serve. Serve the roasted vegetable pasta warm for a delicious, hearty meal. It also works well served at room temperature.
Notes
- Feel free to substitute or add other vegetables like mushrooms, eggplant, or broccoli for variety.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- This pasta is great served warm or at room temperature, making it perfect for meal prep or picnics.
