Roasted Vegetable Pasta with Parmesan and Fresh Basil Recipe

Introduction

Roasted Vegetable Pasta is a vibrant and flavorful dish that combines tender roasted veggies with perfectly cooked pasta. It’s a simple, wholesome meal that’s perfect for a weeknight dinner or a casual gathering.

Ingredients

• 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)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: On a baking sheet, arrange the red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets.
3. Step 3: Drizzle 2 tablespoons of olive oil over the vegetables. Add minced garlic, salt, pepper, and dried Italian herbs. Toss to coat evenly.
4. Step 4: Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly charred around the edges.
5. Step 5: While the vegetables roast, cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of the pasta cooking water.
6. Step 6: In a large serving bowl, combine the cooked pasta and roasted vegetables. Add the remaining 1 tablespoon of olive oil.
7. Step 7: If desired, add balsamic vinegar for extra flavor.
8. Step 8: Toss everything together, using reserved pasta water to loosen the sauce if needed.
9. Step 9: Stir in grated Parmesan cheese and toss well to combine.
10. Step 10: Garnish with fresh basil leaves before serving.

Tips & Variations

• Try adding other vegetables like mushrooms or eggplant for more variety.
• Use gluten-free pasta if you prefer a gluten-free option.
• For a vegan version, skip the Parmesan or use a plant-based cheese substitute.
• Adding a pinch of red pepper flakes can give the dish a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, feel free to use your favorite pasta shapes like fusilli, farfalle, or penne. Just adjust cooking times according to the package instructions.

Can I prepare the vegetables ahead of time?

Absolutely. You can slice and season the vegetables a few hours before roasting. Keep them refrigerated until you’re ready to roast.

Roasted Vegetable Pasta with Parmesan and Fresh Basil Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This Roasted Vegetable Pasta recipe combines tender, oven-roasted bell peppers, zucchini, red onion, cherry tomatoes, and broccoli with perfectly cooked penne pasta. Tossed with garlic, Italian herbs, olive oil, Parmesan cheese, and fresh basil, this dish offers a flavorful and hearty vegetarian meal that’s easy to prepare and perfect for any occasion.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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

Pasta & Dressing

• 12 oz penne pasta
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Finishing Touches

• 1/2 cup grated Parmesan cheese
• Handful of fresh basil leaves

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
2. Prep the vegetables: Arrange the sliced red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets evenly on a baking sheet.
3. Season the vegetables: Drizzle 2 tablespoons of olive oil over them. Add the minced garlic, salt, pepper, and dried Italian herbs, then toss to coat all the vegetables evenly.
4. Roast the vegetables: Place the baking sheet in the oven and roast for 20-25 minutes until the vegetables are tender and slightly charred, stirring once halfway through the cooking time.
5. Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Combine pasta and vegetables: Transfer the cooked pasta to a large serving bowl and add the roasted vegetables along with the remaining 1 tablespoon of olive oil.
7. Add balsamic vinegar: If you like, pour in the balsamic vinegar to enhance the flavor with a tangy note.
8. Toss the salad: Mix everything thoroughly, adding reserved pasta water gradually if you want a looser sauce consistency.
9. Add Parmesan cheese: Stir in the grated Parmesan cheese well so it melts slightly into the warm pasta and vegetables.
10. Garnish and serve: Finish by garnishing with fresh basil leaves and serve immediately for the best flavor.

Notes

• Use fresh, high-quality vegetables for the best flavor.
• Reserve some pasta cooking water to adjust the consistency of the sauce if it feels dry.
• Balsamic vinegar is optional but adds a nice sweet tanginess that complements the roasted veggies.
• You can substitute penne with any other pasta shape you prefer.
• For a vegan version, omit Parmesan cheese or use a plant-based cheese alternative.

Keywords: Roasted Vegetable Pasta, Italian pasta recipe, vegetarian pasta, roasted veggies, easy pasta dish