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One Pan Roasted Veggie Pasta

One Pan Roasted Veggie Pasta

One Pan Roasted Veggie Pasta is a simple yet flavorful dish that combines roasted vegetables and pasta, creating a nourishing meal with minimal cleanup. The roasting process enhances the natural sweetness of the vegetables, while the pasta absorbs the delicious juices, resulting in a comforting and satisfying dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 16 oz Short Pasta (Penne or Fusilli)
  • 2 medium Zucchini, sliced into half-moons
  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 1 large Yellow Bell Pepper, chopped into 1-inch pieces
  • 2 cups Cherry Tomatoes, left whole
  • 1 medium Red Onion, cut into thin wedges
  • 4 cloves Fresh Garlic, minced or thinly sliced
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • Salt and Black Pepper to taste
  • 1/2 cup Parmesan Cheese, freshly grated for topping
  • 1/4 cup Fresh Basil, torn or chiffonade for garnish

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Prepare all your vegetables by washing and chopping them as specified in the ingredient list.
  3. Place the zucchini, bell peppers, cherry tomatoes, and red onion onto a large rimmed baking sheet.
  4. Drizzle the olive oil over the vegetables and add the minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Toss everything together until coated.
  5. Spread the vegetables out into a single layer on the baking sheet.
  6. Slide the pan into the oven and roast for 20 to 25 minutes, tossing halfway through.
  7. While the vegetables roast, cook your pasta in a large pot of salted boiling water until al dente. Reserve about half a cup of the starchy pasta water before draining.
  8. Once the vegetables are tender and slightly charred, remove the pan from the oven.
  9. Add the cooked pasta directly onto the baking sheet with the roasted vegetables and pour in a splash of the reserved pasta water.
  10. Toss everything together until the pasta is well coated. Sprinkle with Parmesan cheese and fresh basil before serving.

Notes

To ensure your One Pan Roasted Veggie Pasta turns out perfectly, always salt your pasta water generously. Do not be afraid of a little char on the vegetables, as it adds flavor. Use high-quality olive oil for the best taste. Add fresh herbs at the end to maintain their flavor.