Oven Roasted Vegetable Herb Pasta
Roasted vegetable pasta is a quick and easy vegetarian dinner.
Servings: 6 servings
Calories: 362kcal
Ingredients
- 1 pound penne pasta or other short pasta
- 1 medium eggplant diced
- 2 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 cups broccoli florets
- 1 large red onion diced
- 1/2 cup grated Parmesan cheese
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/4 cup good quality olive oil
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh chives or scallions chopped
Instructions
- Preheat oven to 375°F / 190°C.
- In a large mixing bowl, toss all of the vegetables with a few tablespoons of olive oil, salt and pepper.
- Lay in a single layer on two baking sheets. Roast for 25 minutes, or until slightly caramelized and soft.
- While vegetables are roasting, boil the pasta, then drain and toss with 1 tbsp. olive oil. (Cook according to package directions).
- Combine warm vegetables with their baking juices and pasta.
- Add herbs and remaining olive oil, toss to combine. Top with Parmesan cheese and serve.
Notes
You can add more or less of anything here, this is just a guide. Feel free to swap out veggies and experiment!
I meant to add roasted cherry tomatoes in the pasta, but I forgot them. Trust me, they are sweet like candy when roasted. Chef's Tip:
Rotate your baking sheets halfway through to ensure even roasting!
I meant to add roasted cherry tomatoes in the pasta, but I forgot them. Trust me, they are sweet like candy when roasted. Chef's Tip:
Rotate your baking sheets halfway through to ensure even roasting!
Nutrition
Serving: 2cups | Calories: 362kcal | Carbohydrates: 52g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 895mg | Fiber: 8g | Sugar: 8g