Roasted Vegetable Pasta with Parmesan and Fresh Basil Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prep the vegetables: Arrange the sliced red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets evenly on a baking sheet.
- 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.
- 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.
- 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.
- 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.
- Add balsamic vinegar: If you like, pour in the balsamic vinegar to enhance the flavor with a tangy note.
- Toss the salad: Mix everything thoroughly, adding reserved pasta water gradually if you want a looser sauce consistency.
- Add Parmesan cheese: Stir in the grated Parmesan cheese well so it melts slightly into the warm pasta and vegetables.
- 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
