Roasted Vegetable Pasta
A delightful dish that combines vibrant roasted vegetables and creamy Parmesan cheese with penne pasta for a nutritious and visually stunning meal.
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.
Notes
For added flavor, sprinkle red pepper flakes for a spicy kick. This dish can be customized with other seasonal vegetables or served with proteins like grilled chicken for a heartier meal.