Pasta with Roasted Vegetables
A colorful and healthy pasta dish featuring a variety of roasted vegetables, perfect for family dinners.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large pot
- 1 serving bowl large
Ingredients
Main Ingredients
- 2 cups cherry tomatoes halved
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 red onion sliced
- 3 tbsp olive oil
- 12 oz penne pasta
- 1/4 cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Preparation
- Preheat oven to 425°F. Toss cherry tomatoes, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast in preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
- While vegetables are roasting, cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- In a large serving bowl, combine the cooked pasta and roasted vegetables. Add reserved pasta water as needed to reach desired consistency. Toss well.
Serving
- Garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: For an extra burst of flavor, add a sprinkle of red pepper flakes.
Ingredient Substitutions: Feel free to use any pasta of your choice.
How to Serve: Pair with a side salad or garlic bread.
Storage & Freshness: Keeps well in the fridge for up to 3 days.
Make-Ahead Tips: Vegetables can be roasted ahead and stored until ready to use.
Ingredient Substitutions: Feel free to use any pasta of your choice.
How to Serve: Pair with a side salad or garlic bread.
Storage & Freshness: Keeps well in the fridge for up to 3 days.
Make-Ahead Tips: Vegetables can be roasted ahead and stored until ready to use.