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Plate of roasted vegetable pasta with colorful veggies and herbs

Roasted Vegetable Pasta

A vibrant and flavorful pasta dish filled with perfectly roasted vegetables, savory herbs, and al dente penne.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz penne pasta Use whole grain or gluten-free if desired.
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large zucchini, sliced
  • 1 large red onion, sliced
  • 8 oz cherry tomatoes, halved
  • 2 cups broccoli florets
Flavorings and Garnishes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese Use vegan cheese for a dairy-free option.
  • 1 tablespoon balsamic vinegar (optional)
  • 1 handful fresh basil leaves

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the sliced vegetables with olive oil, minced garlic, salt, pepper, and dried Italian herbs.
  3. Spread the vegetables on a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
  2. Meanwhile, cook the penne pasta according to package instructions until al dente.
  3. Drain the pasta and reserve a bit of pasta water.
Combining
  1. In a large bowl, mix the roasted vegetables with the cooked pasta.
  2. Add grated Parmesan cheese and mix well. If it's too dry, add a little reserved pasta water.
  3. Top with fresh basil and drizzle balsamic vinegar if desired.
  4. Serve hot and enjoy!

Notes

For extra flavor, sprinkle some red pepper flakes before serving. This dish is versatile; substitute your favorite vegetables.