Roasted Veggie Pasta
A hearty and colorful pasta dish infused with roasted vegetables and herbs, perfect for a comforting meal any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the mixed vegetables with olive oil, minced garlic, Italian seasoning, salt, and pepper in a large mixing bowl.
- Spread the seasoned vegetables evenly on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine the roasted vegetables with the cooked pasta in a large bowl and stir gently to mix.
- Serve warm in bowls, topped with freshly grated Parmesan cheese and fresh basil if desired.
Notes
Feel free to swap in seasonal vegetables. Enjoy leftovers within 3 days, reheating gently.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/roasted-veggie-pasta/