Description
A vibrant and comforting pasta dish featuring roasted vegetables tossed in a light and flavorful sauce.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces penne pasta
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- Additional salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine cherry tomatoes, red bell pepper, zucchini, red onion, and minced garlic.
- Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on the baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through.
- While vegetables are roasting, cook penne pasta according to package directions until al dente.
- Reserve 1/4 cup of pasta water before draining the pasta.
- Return drained pasta to the pot and add the roasted vegetables along with any juices from the baking sheet.
- Add Parmesan cheese, fresh basil, and lemon juice to the pasta and vegetables.
- Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta.
- Season with additional salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
- Vegetable Variations: Feel free to substitute with your favorite vegetables like broccoli or cauliflower.
- Vegan Option: Omit the Parmesan cheese or use a vegan substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 15mg
Keywords: roasted vegetable pasta, vegetarian pasta, easy pasta recipe, healthy pasta recipe, Mediterranean pasta
