Description
Succulent garden-fresh roasted vegetable pasta with herb-infused sauce brings Mediterranean warmth to weeknight dinners. Colorful vegetables and aromatic herbs dance together, creating a simple yet sophisticated meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) penne pasta
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
Seasoning and Herbs:
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh basil, chopped
Sauce and Cheese:
- 1 cup marinara sauce
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the oven at 400°F and arrange a parchment-lined baking sheet to ensure even roasting of vegetables.
- Create a flavor-packed coating by thoroughly mixing zucchini, yellow squash, bell peppers, onion, and cherry tomatoes with aromatic olive oil and seasonings until every piece is evenly dressed.
- Distribute the seasoned vegetables across the baking sheet in a single, uncrowded layer to promote optimal caramelization during the 20-25 minute roasting process.
- Simultaneously cook pasta in generously salted boiling water until it reaches perfect al dente texture, carefully preserving 1/2 cup of starchy cooking liquid before draining.
- Revitalize the same cooking pot by gently warming marinara sauce, then integrate the beautifully roasted vegetables and freshly cooked pasta, allowing the ingredients to meld together harmoniously.
- Adjust the sauce’s consistency using reserved pasta water, ensuring a smooth and silky texture that coats every pasta strand.
- Present the dish immediately, garnishing with vibrant fresh basil leaves and a delicate sprinkle of Parmesan cheese to elevate the visual and flavor profile.
Notes
- Customize roasting time based on your preferred vegetable texture, checking every 10 minutes for golden edges and tender centers.
- Create a gluten-free version by substituting regular pasta with zucchini noodles or chickpea pasta for added protein and dietary flexibility.
- Enhance flavor depth by adding a splash of balsamic vinegar during vegetable roasting to caramelize and intensify natural sweetness.
- Prep extra roasted vegetables to store in the refrigerator for quick meal additions throughout the week, saving time on future cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg