Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Pasta with Roasted Vegetables isn't just another recipe—it's a quick, easy, and mouthwatering journey through Italian-inspired flavors that will revolutionize your weeknight dinner routine. In just 45 minutes, you'll create a restaurant-quality meal that's both nutritious and incredibly delicious, proving that gourmet cooking can be simple and accessible to everyone.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta
- 2 zucchinis, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the zucchinis, bell pepper, and red onion into roughly 1-inch pieces. Ensure the vegetable pieces are similar in size to promote even roasting.
- Place the diced vegetables in a large mixing bowl. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables until they are evenly coated with oil and seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through cooking time to ensure even browning.
- While vegetables are roasting, bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta water. This starchy water can help create a silky sauce if needed.
- Transfer the cooked pasta to a large serving bowl. Add the roasted vegetables and gently toss to combine.
- If the pasta seems dry, add a small amount of reserved pasta water to create a light, glossy coating.
- Serve hot, garnished with freshly grated Parmesan cheese. Optional: Add a drizzle of extra virgin olive oil for additional flavor.
Tips
- Vegetable Roasting Secrets: Cut vegetables into uniform sizes to ensure even roasting and maximum caramelization.
- Pasta Water Magic: Always reserve some pasta water before draining. Its starchy goodness helps create a silky, cohesive sauce that clings perfectly to your pasta.
- Maximize Flavor: Don't be shy with seasoning! Generously salt your vegetables and use freshly ground black pepper for depth of flavor.
- Cheese Upgrade: Use freshly grated Parmesan for the most vibrant taste. Pre-grated cheese can't compare to the rich flavor of freshly grated cheese.
- Customization Tip: Feel free to swap vegetables based on what's in season or your personal preferences. This recipe is incredibly versatile!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
