Description
This hearty roasted vegetable pasta combines tender roasted veggies with al dente noodles and a light garlic olive oil sauce for a satisfying, colorful meal.
Ingredients
Scale
- 12 ounces pasta of choice
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan
- Fresh basil for garnish
Instructions
Preheat oven to 425°F (220°C). Toss vegetables with olive oil, Italian seasoning, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes.
Cook pasta according to package directions.
In a skillet, sauté garlic in olive oil. Toss with cooked pasta and roasted vegetables.
Top with Parmesan and basil.
Notes
- Use seasonal vegetables for variety
- Add red pepper flakes for a spicy kick
- Drizzle with balsamic glaze for extra depth
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Mediterranean