Tasty Roasted Vegetable Pasta (Printable View)
Oven-roasted vegetables and penne tossed with basil, Parmesan, and lemon for a vibrant, satisfying meal.
# Ingredient List:
→ Vegetables
01 -
2 cups cherry tomatoes, halved
02 -
1 large red bell pepper, sliced
03 -
1 medium zucchini, sliced
04 -
1 small red onion, sliced
05 -
3 cloves garlic, minced
→ Pasta
06 -
8 ounces penne pasta
07 -
1/4 cup reserved pasta cooking water
→ Seasonings and Herbs
08 -
3 tablespoons olive oil
09 -
1 teaspoon dried Italian seasoning
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
Additional salt and black pepper, to taste
→ Garnishes
13 -
1/4 cup grated Parmesan cheese
14 -
2 tablespoons fresh basil, chopped
15 -
1 tablespoon lemon juice
16 -
Extra Parmesan cheese and fresh basil, for serving
# Preparation Steps:
01 -
Preheat oven to 400°F and line a large baking sheet with parchment paper.
02 -
In a large bowl, combine cherry tomatoes, red bell pepper, zucchini, red onion, and minced garlic. Drizzle olive oil over the vegetables and sprinkle with Italian seasoning, salt, and black pepper. Toss until all pieces are evenly coated.
03 -
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until tender and caramelized, stirring once halfway through.
04 -
While the vegetables are roasting, cook the penne pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/4 cup of the cooking water. Drain the pasta.
05 -
Return the drained pasta to the pot. Add the roasted vegetables and any juices from the baking sheet. Add the grated Parmesan cheese, chopped fresh basil, and lemon juice. Toss to combine, adding some of the reserved pasta water as needed to create a light sauce that evenly coats the pasta.
06 -
Taste and adjust seasoning with additional salt and black pepper as desired. Serve immediately, garnished with additional Parmesan cheese and fresh basil if preferred.
# Supplementary Details:
01 -
For enhanced flavor, roast the vegetables until slightly charred around the edges. Reserve some pasta water to adjust the sauce consistency.