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Mediterranean Roasted Vegetable Pasta

Mediterranean Roasted Vegetable Pasta Recipe
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Indulge in a vibrant Mediterranean Roasted Vegetable Pasta that perfectly combines the goodness of seasonal veggies and hearty pasta for a delightful meal. This recipe features sweet roasted bell peppers, zucchini, and red onion, all drizzled with olive oil to enhance their natural flavors. Whether enjoyed as a main course or a side dish, this easy-to-make pasta is not only nourishing but also bursting with color and taste. Ready in just about 40 minutes, it’s perfect for busy weeknights or meal prep, providing scrumptious leftovers you’ll love.

Ingredients

Scale
  • 12 oz penne pasta
  • 1 zucchini
  • 1 large red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsp olive oil (for roasting)
  • 1/4 cup olive oil (for sauce)
  • 1 garlic clove (minced)
  • Grated parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Chop the zucchini, slice the red onion into wedges, and cut both bell peppers into strips.
  3. In a mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper. Spread evenly on a baking sheet.
  4. Roast in the preheated oven for about 30 minutes until tender and caramelized, stirring halfway through.
  5. Cook penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  6. In a mixing bowl, whisk together olive oil, grated parmesan (if using), minced garlic, dried herbs, salt, and pepper. Combine with cooked pasta and roasted vegetables until well coated.
  7. Serve hot, garnished with additional parmesan and fresh oregano if desired.

Nutrition

Find it online: https://epichistorian.com/mediterranean-roasted-vegetable-pasta-recipe/