Description
This delicious roasted vegetable pasta combines fresh veggies and al dente pasta for a healthy and flavorful meal.
Ingredients
Scale
- 1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices
- 1 red bell pepper, chopped in one inch bite-sized pieces
- 8 ounces cremini mushrooms, cut in half or quarter depending on size
- 1 red onion, sliced in 1/4 inch wedges
- 1 pint cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 8 ounces dry pasta (we used rigatoni)
- 1/4–1/2 teaspoon red pepper flakes
- 6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
- 1 tablespoon fresh rosemary, finely chopped (Optional)
- 1 lemon zested and juiced
- salt to taste
- black pepper to taste
- 1/2 cup fresh basil leaves torn
- 1/2 cup pecorino cheese or parmesan cheese, grated
Instructions
- Preheat oven to 425°F.
- Chop zucchini, bell peppers, mushrooms, and onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. Spread onto a baking sheet. The more room they have, the better they will roast; if too crowded, the veggies will steam rather than caramelize.
- Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper, and 1 teaspoon Italian seasoning, and spread onto another baking sheet.
- Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.
- Cook pasta in a large pot of salted water to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.
- In a sauté pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, then turn heat to medium-low and add rosemary. Let the garlic soften and cook through, stirring all the while; if it is starting to get golden before it cooks through, add a little pasta water.
- Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt, and pepper to taste. Toss in the roasted veggies.
- Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.
- Top with pecorino cheese, basil, and optional pine nuts.
Notes
- This dish can be served warm or at room temperature.
- You can add protein like grilled chicken or shrimp for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4 grams
- Sodium: 300 milligrams
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 10 milligrams