When it comes to a quick, nutritious meal, I can’t get enough of Pasta with Roasted Veggies & Olive Oil! This dish is a vibrant celebration of fresh ingredients that not only taste incredible but are also super healthy. I love how simple it is to whip up—just roast some colorful veggies, toss them with pasta and a drizzle of olive oil, and voilà! You’ve got a satisfying meal that fits perfectly into my healthy lifestyle. Plus, it’s so versatile! You can switch up the veggies based on the season, making it a go-to recipe year-round. Trust me, once you try it, you’ll be hooked!
Ingredients for Pasta with Roasted Veggies & Olive Oil
Gather these simple yet flavorful ingredients to create your delicious Pasta with Roasted Veggies & Olive Oil. I promise you won’t need anything fancy; just fresh produce and a few staples!
- 250g pasta (any shape you love—spaghetti, penne, or fusilli all work well!)
- 1 zucchini, diced into bite-sized pieces for even roasting
- 1 bell pepper, diced (choose your favorite color for a pop of vibrancy)
- 1 red onion, sliced into thin wedges to caramelize beautifully
- 2 cups cherry tomatoes (they burst with flavor when roasted!)
- 3 tablespoons olive oil (extra virgin for that rich taste)
- Salt to taste (I usually start with a pinch and adjust later)
- Pepper to taste (freshly cracked black pepper adds a nice bite)
- Fresh basil, for garnish (it’s the final touch that ties everything together!)
Feel free to get creative with the vegetables based on what’s in season or what you have on hand. The more colorful, the better! And remember, the quality of your olive oil makes a difference, so choose one you love! Happy cooking!
How to Prepare Pasta with Roasted Veggies & Olive Oil
Let’s get cooking! Making Pasta with Roasted Veggies & Olive Oil is straightforward, and I’m here to guide you through every step. You’ll be amazed at how easy and delicious this dish is!
Preheat the Oven and Prepare Baking Sheet
First things first, preheat your oven to 200°C (400°F). This step is crucial because a hot oven helps the vegetables roast perfectly, giving them that caramelized flavor we all love! While the oven is warming up, line a baking sheet with parchment paper. This not only makes for easy cleanup but also prevents the veggies from sticking. Trust me, you’ll thank yourself later!
Prepare the Vegetables
Now, let’s get those veggies ready! In a large bowl, combine your diced zucchini, bell pepper, sliced red onion, and cherry tomatoes. I love how colorful this mix is! Drizzle the veggies with the olive oil, sprinkle in some salt and pepper, and toss everything together until the veggies are evenly coated. This step is essential to ensure each bite is packed with flavor!
Roast the Vegetables
Spread the seasoned veggies out on your prepared baking sheet in a single layer. This helps them roast evenly and get that lovely, slightly crispy texture. Pop them into the oven and roast for about 20-25 minutes. Keep an eye on them, and give them a stir halfway through. You’ll know they’re done when they’re tender and slightly caramelized—yum!
Cook the Pasta
While the veggies are roasting, let’s get the pasta cooking! Boil a pot of salted water and add your pasta, following the package instructions for timing. I usually aim for al dente, which gives a nice bite. Timing is key here—try to have your pasta ready just as the veggies finish roasting, so everything comes together perfectly!
Combine and Serve
Once your pasta is cooked and drained, it’s time for the best part! In a large bowl, combine the hot pasta with the roasted vegetables. Toss gently to mix everything together, allowing the flavors to meld. Serve it up right away, with a sprinkle of fresh basil on top for that gorgeous garnish. The aroma will be irresistible, and I can’t wait for you to dig in!
Why You’ll Love This Recipe
- Quick & Easy: This dish comes together in just about 40 minutes, making it perfect for busy weeknights.
- Flavorful: The roasting brings out the natural sweetness of the vegetables, and the olive oil adds a rich depth to every bite.
- Healthy: Packed with fresh veggies and whole grains, it’s a nutritious option that fits right into a balanced diet.
- Versatile: You can swap in any seasonal veggies you love, so feel free to get creative!
- Meal Prep Friendly: This recipe stores well, making it great for leftovers or meal prepping for the week.
- Vegetarian Delight: It’s a meatless dish that even non-vegetarians will love—trust me, it’s that good!
Tips for Success
Want to make sure your Pasta with Roasted Veggies & Olive Oil turns out perfectly? I’ve got you covered with some handy tips that I always keep in mind when whipping up this dish!
- Choose Fresh, Seasonal Vegetables: The key to a delicious roasted veggie dish is using fresh, in-season produce. Visit your local farmer’s market, or just pick out the freshest veggies at the grocery store. Trust me, the flavor really shines when you use the best ingredients!
- Don’t Skimp on Olive Oil: Olive oil is your friend here! It not only helps the veggies caramelize but also adds a lovely richness to the dish. Don’t be shy—drizzle generously, but be careful not to drown them!
- Seasoning is Key: Taste as you go! Start with salt and pepper, but feel free to add garlic powder, Italian herbs, or a pinch of red pepper flakes for a kick. Adjusting the seasoning will make a world of difference!
- Watch the Roasting Time: Keep an eye on your veggies as they roast. Ovens can vary, so check for tenderness and that beautiful caramelization—don’t let them get too mushy!
- Mix it Up: If you have leftover veggies in your fridge, toss them in! This dish is super versatile, so feel free to use what you have on hand. Broccoli, asparagus, or even carrots can work wonders!
- Serve Immediately: This dish is best enjoyed fresh! The pasta and veggies are at their prime right after mixing, so serve it up right away to enjoy that wonderful texture and flavor.
With these tips in your back pocket, you’ll be a pro at making this delightful dish in no time! Happy cooking!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this Pasta with Roasted Veggies & Olive Oil! Keep in mind that these values can vary based on the specific ingredients and brands you choose, so think of this as a general guide rather than a precise measurement. Here’s what you can typically expect per serving:
- Calories: 350
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Sugar: 5g
- Sodium: 200mg
- Cholesterol: 0mg
With all those vibrant veggies and wholesome ingredients, you’re not just enjoying a delicious meal but also fueling your body with nutrients. So dig in guilt-free and savor every bite of this healthy and flavorful dish!
FAQ About Pasta with Roasted Veggies & Olive Oil
I know you might have some questions about this fantastic dish, so let’s go through a few common ones that I often hear. Don’t worry—I’ve got the answers to help you out!
Can I use gluten-free pasta?
Absolutely! You can definitely use gluten-free pasta in this recipe. Just be sure to follow the cooking instructions on the package, as gluten-free pasta can vary in cooking time. I’ve had great success with brown rice pasta or quinoa pasta—both hold up nicely and taste wonderful with the roasted veggies!
What other vegetables can I use?
The beauty of this dish is its versatility! You can really mix and match based on what’s seasonal or what you have in your fridge. Think about adding eggplant, asparagus, carrots, or even sweet potatoes. Just chop them up to similar sizes for even roasting, and you’re golden!
Can I make this dish ahead of time?
Yes, you can! This dish is great for meal prep. You can roast the veggies and cook the pasta ahead of time. Just store them separately in airtight containers in the fridge. When you’re ready to eat, simply combine them, and if needed, warm them up in a pan with a drizzle of olive oil. It keeps well for about 3-4 days, so it’s perfect for leftovers!
Storage & Reheating Instructions
Storing your leftover Pasta with Roasted Veggies & Olive Oil is super easy, and I want to make sure you enjoy every last bite! Once you’ve finished your meal, let the pasta and veggies cool down to room temperature. Then, transfer any leftovers into an airtight container. This will help keep everything fresh and flavorful for the next few days. You can store it in the fridge for up to 3-4 days—perfect for quick lunches or dinners!
When it comes to reheating, I’ve found that the best method is to warm it up on the stovetop. Just add a splash of olive oil to a skillet over medium heat, toss in your pasta and veggies, and stir gently until heated through. This way, you’ll revive the flavors and get that nice texture back! If you prefer using the microwave, that works too—just pop it in a microwave-safe dish, cover it with a lid or a damp paper towel, and heat in short intervals, stirring in between until warmed to your liking.
And if you find any leftovers you just can’t finish, feel free to freeze them! Just make sure to store them in a freezer-safe container. It’ll keep for about a month. When you’re ready to enjoy it again, let it thaw in the fridge overnight before reheating. Enjoy every delicious bite, even if it’s a second time around!
Print
Pasta with Roasted Veggies & Olive Oil: 5 Easy Steps to Yum
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A simple and healthy dish featuring pasta tossed with roasted vegetables and olive oil.
Ingredients
- 250g pasta
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare a baking sheet with parchment paper.
- In a bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes.
- Drizzle with olive oil, salt, and pepper. Toss to coat.
- Spread the vegetables on the baking sheet.
- Roast in the oven for 20-25 minutes until tender.
- Meanwhile, cook pasta according to package instructions.
- Drain the pasta and combine with roasted vegetables.
- Toss well and serve with fresh basil on top.
Notes
- Feel free to use any seasonal vegetables you like.
- Can substitute pasta with gluten-free options.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pasta, Roasted Vegetables, Olive Oil, Healthy Dish, Mediterranean