Easy Summer Roasted Vegetable Pasta
A vibrant and hearty meal perfect for warm weather, bursting with fresh flavors from seasonal vegetables, making it a light yet satisfying dinner or lunch.
Ingredients
Main Ingredients
- 8 oz Pasta (any type) Choose your favorite type, such as penne, fusilli, or spaghetti.
- 2 cups Mixed vegetables Use zucchini, bell peppers, and cherry tomatoes or any combinations.
- 2 tbsp Olive oil Can substitute with avocado oil for a different flavor.
- Salt Sea salt or kosher salt works best.
- Pepper Use freshly ground black pepper for better flavor.
- 1 tsp Garlic powder Alternatively, use fresh minced garlic for a stronger taste.
- 1 tsp Italian seasoning Herbs de Provence can be a suitable alternative.
- Parmesan cheese For serving (optional), grated or shaved for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, salt, pepper, garlic powder, and Italian seasoning in a large bowl.
- Spread the seasoned vegetables on a baking sheet in a single layer.
Roasting
- Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly caramelized.
Cooking Pasta
- Cook the pasta according to the package instructions in salted boiling water.
- Drain the pasta and return it to the pot.
Combining
- Add the roasted vegetables to the pasta and toss to combine.
- Serve warm, topped with Parmesan cheese if desired.
Notes
Choose seasonal vegetables for the best flavor and freshness. Arrange vegetables evenly on the baking sheet and avoid overcrowding for optimal browning. For added flavor, incorporate fresh basil or parsley before serving. Use high-quality extra virgin olive oil for better taste.