Oh my goodness, let me tell you about my absolute favorite dish: Roasted Vegetable Pasta! It’s hearty, flavorful, and oh-so-satisfying. Picture this: perfectly roasted bell peppers, zucchini, and carrots tossed with al dente pasta and a sprinkle of Parmesan cheese. Yum! This dish has become a staple in my house, especially when I want to whip up something delicious that the whole family will love. It’s not just tasty; it’s also a fantastic way to get in those veggies! Trust me, once you try this Roasted Vegetable Pasta, you’ll be hooked!
Ingredients List
- 8 ounces pasta (any shape you love, I usually go for penne or farfalle)
- 2 cups mixed vegetables (I like to use chopped bell peppers, sliced zucchini, and diced carrots—feel free to swap in whatever’s fresh or in season!)
- 3 tablespoons olive oil (extra virgin is my go-to for that rich flavor)
- 1 teaspoon garlic powder (adds a nice kick without the fuss of fresh garlic)
- 1 teaspoon Italian seasoning (it brings everything together beautifully)
- Salt and pepper to taste (don’t be shy; taste as you go!)
- 1/4 cup grated Parmesan cheese (because what’s pasta without cheese, right?)
How to Prepare Roasted Vegetable Pasta
Alright, let’s dive into making this delightful Roasted Vegetable Pasta! It’s super straightforward, and I promise you’ll feel like a kitchen pro by the end. Just follow these simple steps, and you’ll have a delicious meal ready in no time!
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your vegetables roast evenly and get that lovely caramelization. Trust me, you want those flavors to shine!
Cook the Pasta
Next up, cook your pasta according to the package instructions. Usually, you’ll want to boil it for about 8-10 minutes until it’s al dente. Don’t forget to salt the water—it makes a huge difference! Just taste a piece around the 8-minute mark to see if it’s done.
Prepare the Vegetables
While the pasta cooks, it’s time to prepare those vibrant mixed vegetables. Toss your chopped bell peppers, sliced zucchini, and diced carrots in a bowl with the olive oil, garlic powder, Italian seasoning, salt, and pepper. Make sure they’re well-coated; this is where the magic begins!
Roast the Vegetables
Spread your seasoned veggies evenly on a baking sheet and pop them in the oven for about 20 minutes. Keep an eye on them! They’re done when they’re tender and slightly browned—just the way we like them!
Combine and Serve
Once the pasta is cooked and the veggies are roasted, combine everything in a large bowl. Toss it gently to mix, and then serve with a generous sprinkle of grated Parmesan cheese on top. Oh, and don’t forget to dig in while it’s warm!
Nutritional Information
This Roasted Vegetable Pasta is not only delicious but also has some great nutrition stats! Each serving is estimated to have about 350 calories, 10g of fat, 12g of protein, and 55g of carbohydrates. It’s a wholesome meal packed with flavor and veggies, making it a great choice for a satisfying dinner!
FAQ Section
Got questions about my Roasted Vegetable Pasta? Don’t worry, I’ve got you covered! Here are some common queries I hear:
Can I use different vegetables? Absolutely! Feel free to swap in your favorites or whatever’s in season. Broccoli, eggplant, or cherry tomatoes work beautifully too!
Is this dish vegan? You can easily make it vegan by omitting the Parmesan cheese or using a dairy-free alternative. It’ll still taste amazing!
Can I make it ahead of time? Sure! You can roast the veggies and cook the pasta earlier in the day, then combine them right before serving.
What’s the best way to store leftovers? Just pop any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in about 40 minutes!
- Hearty and satisfying, perfect for busy weeknights.
- Loaded with delicious roasted vegetables for a burst of flavor.
- Customizable with any seasonal veggies you have on hand.
- A delightful way to enjoy a vegetarian meal everyone will love!
Tips for Success
To make your Roasted Vegetable Pasta truly shine, choose fresh, in-season vegetables for the best flavor. Don’t be afraid to experiment with different herbs or spices to suit your taste. And remember, taste as you go! Adjust the seasoning to your liking—this dish is all about what makes your taste buds happy!
Storage & Reheating Instructions
To store any leftover Roasted Vegetable Pasta, place it in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop over low heat until warmed through. Easy peasy!
Print
Roasted Vegetable Pasta: 5 Reasons You’ll Crave It Daily
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and flavorful roasted vegetable pasta dish.
Ingredients
- 8 ounces pasta
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package instructions.
- Toss the mixed vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20 minutes.
- Combine the cooked pasta with the roasted vegetables.
- Serve with grated Parmesan cheese on top.
Notes
- You can use any seasonal vegetables.
- Adjust seasoning to your taste.
- This dish is best served immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Roasted Vegetable Pasta, Pasta, Vegetarian Dish