Description
This delicious Pasta with Roasted Vegetables recipe combines perfectly roasted broccoli, cherry tomatoes, bell pepper, zucchini, and red onion with al dente pasta tossed in a garlic-olive oil sauce. Enhanced with dried oregano, crushed red pepper flakes, and a sprinkle of Parmesan cheese, it’s a vibrant and healthy meal perfect for a weeknight dinner or a satisfying vegetarian option.
Ingredients
Scale
Pasta
- 12 oz pasta (spaghetti, penne, or your preferred type)
Vegetables
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, chopped
- 3 cloves garlic, minced
Seasonings & Others
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Prepare Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, combine broccoli florets, cherry tomatoes, sliced red bell pepper, zucchini, and chopped red onion. Toss the vegetables with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Spread the vegetables evenly on a baking sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for approximately 20-25 minutes, stirring once halfway through, until they are tender and slightly caramelized at the edges.
- Cook Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of pasta cooking water.
- Toss Pasta and Vegetables: In the pot used for cooking pasta, add the remaining 2 tablespoons of olive oil. Return the cooked pasta to the pot and add the roasted vegetables. Toss everything together gently to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Serve the pasta and roasted vegetables warm, sprinkled with grated Parmesan cheese and garnished with fresh basil leaves.
Notes
- You can customize the vegetables based on seasonality and preference, such as adding mushrooms or asparagus.
- Use gluten-free pasta to make this dish gluten-free.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
