Oven roasted vegetable pasta
Roasted vegetable pasta is a quick and easy vegetarian dinner.
Servings: 6 servings
Calories: 490kcal
Ingredients
- 1 pound penne pasta or other short pasta
- 1 medium eggplant diced (aubergine)
- 2 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 cups broccoli florets
- 1 cup grape tomatoes or cherry tomatoes, cut in half
- 1 large red onion diced
- 2 cloves garlic minced
- ½ cup Parmesan cheese grated
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ⅓ cup good quality olive oil
- ¼ cup Italian 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.
- Divide vegetables onto two baking sheets. Spread out in a single layer, then roast for 30 - 35 minutes, or until slightly caramelized and soft. *See notes
- While vegetables are roasting, boil the pasta, then drain and toss with 1 tbsp. olive oil. (Cook pasta 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
- When dividing vegetables onto 2 trays, spread them out so they aren't too crowded. This will help ensure even cooking, and allow them to roast properly.
- You can add more or less of anything here, this is just a guide. Feel free to swap out veggies and experiment!
- Chef's Tip: Rotate your baking sheets halfway through to ensure even roasting!
- If you like lemon, try a squeeze of fresh lemon over the finished pasta - it's so good!
Nutrition
Serving: 2cups | Calories: 490kcal | Carbohydrates: 72g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 940mg | Potassium: 858mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1620IU | Vitamin C: 125mg | Calcium: 171mg | Iron: 2mg