Roasted Vegetable Pasta with Parmesan and Basil Recipe
Introduction
This roasted vegetable pasta is a vibrant and flavorful dish perfect for any night of the week. Tender roasted vegetables combined with penne and a light touch of Parmesan make for a satisfying, healthy meal that’s easy to prepare.
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
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: On a baking sheet, arrange the red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets.
- Step 3: Drizzle 2 tablespoons of olive oil over the vegetables. Add minced garlic, salt, pepper, and Italian herbs. Toss to coat evenly.
- Step 4: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred around the edges, stirring halfway through.
- Step 5: While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Step 6: In a large serving bowl, combine the cooked pasta and roasted vegetables. Add the remaining 1 tablespoon of olive oil.
- Step 7: If desired, add balsamic vinegar for an extra layer of flavor.
- Step 8: Toss everything together, using reserved pasta water to loosen the sauce if necessary.
- Step 9: Stir in grated Parmesan cheese and toss well to combine.
- Step 10: Garnish with fresh basil leaves before serving.
Tips & Variations
- For a vegan option, omit the Parmesan cheese or substitute it with a plant-based alternative.
- Try adding a pinch of red pepper flakes for a subtle spicy kick.
- Swap penne for whole wheat or gluten-free pasta to suit dietary preferences.
- Use fresh Italian herbs like oregano and thyme if available, instead of dried.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep it moist. This dish is best enjoyed fresh but keeps well for quick meals later.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables for this pasta?
Absolutely! Feel free to substitute or add vegetables like asparagus, eggplant, or mushrooms depending on what you have on hand or prefer.
Do I need to peel the zucchini and bell peppers?
Peeling is not necessary. The skins add texture and nutrients, but make sure to wash the vegetables thoroughly before slicing.
PrintRoasted Vegetable Pasta with Parmesan and Basil Recipe
A vibrant and healthy Roasted Vegetable Pasta combining perfectly roasted bell peppers, zucchini, onion, cherry tomatoes, and broccoli with al dente penne pasta. Tossed with garlic, Italian herbs, olive oil, Parmesan cheese, and fresh basil for a delicious, comforting meal with an optional tangy balsamic vinegar twist.
- 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
Pasta
- 12 oz penne pasta
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
Seasonings & Extras
- 3 tablespoons olive oil, divided
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Arrange sliced red and yellow bell peppers, zucchini, red onion, halved cherry tomatoes, and broccoli florets evenly on a large baking sheet.
- Season Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables, then add minced garlic, salt, pepper, and dried Italian herbs. Toss everything gently to ensure all pieces are coated well.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 to 25 minutes, stirring halfway through to promote even cooking. They should be tender and slightly charred at the edges when done.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Combine Pasta and Vegetables: In a large serving bowl, mix the cooked pasta with the roasted vegetables. Add the remaining 1 tablespoon of olive oil to the mixture for added richness.
- Add Balsamic Vinegar (Optional): If desired, drizzle 1 tablespoon of balsamic vinegar over the pasta and vegetable mixture to add a subtle tangy flavor layer.
- Toss and Adjust: Toss all ingredients together thoroughly. Use the reserved pasta water sparingly to loosen the sauce and help everything blend smoothly.
- Add Cheese: Stir in the grated Parmesan cheese and toss well once again until the cheese is melted and evenly distributed.
- Garnish and Serve: Finally, garnish the dish with fresh basil leaves for an aromatic finish and serve warm.
Notes
- Reserve some pasta water to adjust sauce consistency for a creamier texture without adding extra oil.
- Feel free to swap out vegetables based on seasonal availability.
- For a vegan version, omit Parmesan cheese or substitute with vegan cheese.
- Balsamic vinegar is optional but adds a lovely depth of flavor to the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: roasted vegetable pasta, vegetarian pasta, easy pasta recipe, healthy pasta, Italian pasta dish, baked vegetables, penne pasta recipe
