Description
A simple and healthy dish featuring pasta tossed with roasted vegetables and olive oil.
Ingredients
Scale
- 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