Are you ready to transform ordinary ingredients into a mouthwatering culinary masterpiece that will have your family begging for seconds? This Oven Roasted Vegetable Herb Pasta is not just a meal—it's a flavor explosion that combines the rustic charm of roasted vegetables with the comforting embrace of perfectly cooked pasta. In just 35 minutes, you'll create a restaurant-quality dish that's both nutritious and incredibly delicious, proving that healthy eating can be a gourmet experience!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the vegetables quickly, enhancing their flavors.
- While the oven is preheating, prepare the mixed vegetables. Wash and chop the zucchini, bell peppers, and carrots into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the chopped vegetables with 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and salt and pepper to taste. Toss the vegetables until they are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they are not overcrowded, as this will help them roast rather than steam.
- Place the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes, or until they are tender and slightly caramelized. Stir the vegetables halfway through the cooking time to ensure even roasting.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add 8 oz of pasta of your choice to the boiling water and cook according to the package instructions until al dente.
- Once the pasta is cooked, reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander.
- In a large mixing bowl, combine the drained pasta with the roasted vegetables. If the mixture seems dry, add a little of the reserved pasta water to achieve your desired consistency.
- Toss everything together gently to combine the flavors. Taste and adjust seasoning if necessary, adding more salt, pepper, or olive oil as desired.
- Serve the oven-roasted vegetable herb pasta warm, garnished with fresh herbs or grated Parmesan cheese if desired. Enjoy your delicious and healthy Italian-inspired dish!
Tips
- Vegetable Cutting Technique: Ensure all vegetable pieces are roughly the same size to guarantee even roasting and consistent texture.
- Maximize Flavor: Don't be shy with seasonings! The olive oil, oregano, and garlic powder are key to developing deep, rich flavors during roasting.
- Prevent Overcrowding: Use a large baking sheet and spread vegetables in a single layer. Overcrowded vegetables will steam instead of roast, missing out on those delicious caramelized edges.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silky sauce and helps ingredients bind together perfectly.
- Customize Your Dish: Feel free to experiment with different vegetables or add protein like grilled chicken or chickpeas for extra nutrition.
- Fresh Finish: A sprinkle of fresh herbs or grated Parmesan just before serving can elevate the entire dish from good to absolutely spectacular!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
