Description
Roasted Vegetable Pasta with Herbed Sauce is a vibrant, flavor-packed vegetarian main dish that’s perfect year-round. A medley of colorful roasted vegetables is tossed with tender pasta and a fragrant herbed sauce for a satisfying, wholesome, and easy-to-make meal.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or your choice)
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- For the Herbed Sauce:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
- Grated Parmesan or vegan cheese, for topping (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss chopped zucchini, bell peppers, red onion, and cherry tomatoes with 2 tbsp olive oil, salt, pepper, oregano, and chili flakes. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and slightly charred.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together olive oil, garlic, basil, parsley, lemon juice, salt, and pepper to make the herbed sauce.
- In a large mixing bowl, combine roasted vegetables and cooked pasta. Pour herbed sauce over and toss gently to coat evenly.
- Serve warm, topped with grated Parmesan or vegan cheese if desired.
Notes
- Use seasonal vegetables like eggplant, broccoli, or mushrooms for variation.
- Make it gluten-free by using gluten-free pasta.
- For added protein, toss in chickpeas, white beans, or grilled tofu.
- Delicious served warm or at room temperature as a pasta salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg