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Healthy Roasted Vegetable Pasta Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Arrange bell peppers, zucchini, red onion, cherry tomatoes, and broccoli on a large baking sheet.
  3. Drizzle with 2 tablespoons olive oil, add garlic, salt, pepper, and Italian herbs, then toss to coat.
  4. Roast vegetables for 20–25 minutes, stirring halfway, until tender and lightly charred.
  5. While vegetables roast, cook penne pasta in salted boiling water according to package instructions.
  6. Drain pasta and reserve 1/2 cup of the cooking water.
  7. Combine cooked pasta with roasted vegetables in a large bowl.
  8. Add remaining olive oil and balsamic vinegar if using.
  9. Toss gently, adding reserved pasta water as needed.
  10. 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.