Description
A colorful and flavorful pasta dish made with oven-roasted vegetables, tossed with al dente pasta, olive oil, and herbs for a healthy and satisfying meal.
Ingredients
Scale
- 12 oz penne pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 8 oz cherry tomatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried Italian herbs
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange bell peppers, zucchini, red onion, cherry tomatoes, and broccoli on a large baking sheet.
- Drizzle with 2 tablespoons olive oil, add garlic, salt, pepper, and Italian herbs, then toss to coat.
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and lightly charred.
- While vegetables roast, cook penne pasta in salted boiling water according to package instructions.
- Drain pasta and reserve 1/2 cup of the cooking water.
- Combine cooked pasta with roasted vegetables in a large bowl.
- Add remaining olive oil and balsamic vinegar if using.
- Toss gently, adding reserved pasta water as needed.
- Stir in Parmesan cheese and garnish with fresh basil before serving.
Notes
Do not overcrowd the baking sheet to ensure vegetables roast properly and develop rich flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 15mg
Keywords: roasted vegetable pasta, vegetable pasta, vegetarian pasta, healthy pasta recipe