Roasted Vegetable Pasta
Easy roasted vegetable pasta loaded with bell peppers, zucchini, cherry tomatoes, and broccoli tossed with penne. Healthy dinner with a lot of veggies!
Equipment
- Baking sheet
- Large pot
- Tongs
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 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried Italian herbs
- 0.5 cup grated Parmesan cheese
- 1 handful fresh basil leaves, torn
- 1 tbsp balsamic vinegar optional
Instructions
- Preheat oven to 425°F. Toss sliced bell peppers, zucchini, onion, tomatoes, and broccoli with 2 tbsp olive oil, garlic, salt, pepper, and herbs on a sheet pan.
- Roast 20-25 minutes, stirring halfway, until caramelized.
- Cook penne in salted boiling water until al dente; reserve 1/2 cup water, then drain.
- Combine pasta and roasted veggies in a bowl. Add remaining olive oil, balsamic, and pasta water; toss.
- Stir in Parmesan and top with basil. Serve warm.
Notes
- Space veggies for crisp roast, not steam.
- For vegan, swap cheese with nutritional yeast.
- Add protein like chicken for heartier meal.
- Serves warm or room temp.