Roasted Vegetable Pasta is a delightful dish that combines vibrant colors and incredible flavors. The mix of roasted peppers, zucchini, and cherry tomatoes creates a beautiful and tasty meal that is perfect for dinner parties or casual family gatherings. The slight crispiness of the vegetables adds a nice texture, while the creamy Parmesan cheese brings everything together in a comforting way. This dish can easily be enjoyed on a cozy weeknight or served to impress guests at a celebration.
When you enjoy Roasted Vegetable Pasta, you can expect a warm burst of flavors and a variety of delightful textures with every bite. The dish not only pleases the palate but also fills the kitchen with an inviting aroma. In this article, we’ll walk you through the simple steps to create this masterpiece, share tips for serving, variations to try, and even how to store leftovers. Get ready to elevate your pasta night!
Why You’ll Love This Recipe
- Fresh ingredients: Seasonal and colorful vegetables make this dish nutritious and appealing.
- Ease of preparation: Quick and straightforward steps mean it’s perfect for all skill levels.
- Nutrition: Packed with veggies, it’s a healthy meal option that won’t weigh you down.
- Versatility: Easily customizable with your favorite toppings or sides.
- Presentation: The vibrant colors make it visually stunning and perfect for any occasion.
This Roasted Vegetable Pasta is a winner for everyone!
Preparation and Cooking Time
- Total time: 30 minutes
- Preparation time: 10 minutes
- Cooking time: 20 minutes
Note that times may vary.
Ingredients You’ll Need
- 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 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1/2 cup grated Parmesan cheese
- Handful of fresh basil leaves
- 1 tablespoon balsamic vinegar (optional)
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large bowl, combine the sliced vegetables with olive oil, garlic, salt, pepper, and Italian herbs. Toss well.
Step 3: Spread the vegetable mixture on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
Step 4: Meanwhile, cook the penne pasta according to package instructions, then drain.
Step 5: In a large bowl, mix the cooked pasta with roasted vegetables.
Step 6: Add the Parmesan cheese and fresh basil, then toss again.
Step 7: Drizzle with balsamic vinegar if desired and serve warm.
How to Serve
- Presentation: Serve the pasta in a large bowl, topped with extra Parmesan and fresh basil for a colorful look.
- Accompaniments: Pair with crusty bread or a fresh green salad for a complete meal.
- Portions: This recipe serves 4-6, making it great for family dinners or leftovers.
- Beverage pairing: Enjoy with a chilled glass of white wine or sparkling water for a refreshing touch.
Your Roasted Vegetable Pasta is ready to shine on your table!
Additional Tips
- For added flavor, sprinkle red pepper flakes for a spicy kick.
- Customize with other seasonal veggies like asparagus or carrots.
- Serve this pasta with grilled chicken or shrimp for a protein boost.
Recipe Variations
- Mediterranean Twist: Add olives and feta cheese for a tangy flair.
- Creamy Version: Stir in a splash of cream or a dollop of ricotta for creaminess.
- Different Pasta: Substitute penne with whole-grain or gluten-free pasta for different dietary needs.
Freezing and Storage
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: For best taste, freeze in individual portions for up to 2 months. Reheat in the oven or microwave.
Special Equipment
- Large baking sheet
- Mixing bowl
- Pot for boiling pasta
- Strainer
- Chef’s knife
- Cutting board
FAQ’s
1. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used, but fresh will provide the best flavor and texture.
2. Is this dish suitable for vegans?
To make it vegan, simply omit the Parmesan cheese or use a plant-based alternative.
3. Can I prepare this pasta ahead of time?
Yes, you can roast the vegetables and cook the pasta a few hours in advance and toss them together right before serving.
4. How can I customize this recipe?
Feel free to add your favorite vegetables or proteins like chicken or chickpeas.
5. What are alternative cooking methods?
You can grill the vegetables or sauté them in a skillet for a different texture and flavor.
Conclusion
Roasted Vegetable Pasta brings together fresh ingredients, lovely flavors, and a nourishing meal in one bowl. Whether it’s for a simple family dinner or a special occasion, this dish is sure to impress. So, don’t hesitate to whip it up and enjoy the delightful experience it offers!
Roasted Vegetable Pasta
Ingredients
Pasta and Vegetables
- 12 oz penne pasta Used as the base of the dish.
- 1 each red bell pepper, sliced
- 1 each yellow bell pepper, sliced
- 1 each zucchini, sliced
- 1 each red onion, sliced
- 8 oz cherry tomatoes, halved
- 2 cups broccoli florets
Flavoring and Toppings
- 3 tablespoons olive oil Used for roasting vegetables.
- 2 cloves garlic, minced
- to taste Salt and pepper Season as needed.
- 1 teaspoon dried Italian herbs
- 1/2 cup grated Parmesan cheese For added creaminess.
- handful fresh basil leaves For garnish.
- 1 tablespoon balsamic vinegar (optional) Adds flavor if desired.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced vegetables with olive oil, garlic, salt, pepper, and Italian herbs. Toss well.
Roasting
- Spread the vegetable mixture on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
Cooking Pasta
- Meanwhile, cook the penne pasta according to package instructions, then drain.
Mixing
- In a large bowl, mix the cooked pasta with roasted vegetables.
- Add the Parmesan cheese and fresh basil, then toss again.
- Drizzle with balsamic vinegar if desired and serve warm.
