Pasta With Roasted Veggies
Colorful roasted veggie pasta featuring bell peppers, zucchini, eggplant, and herbs, perfect for a hearty vegetarian main or a flavorful weeknight dinner.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Spread peppers, onions, squash, and eggplant, cut into 1/2-inch wedges, on a large baking sheet.
- Add olive oil and toss to coat the vegetables evenly. Roast, turning often, until browned and tender, about 35 minutes.
- Add chopped parsley, thyme, salt, and pepper to the roasted vegetables and toss to combine.
- Meanwhile, cook the pasta al dente according to package instructions.
- Spoon out 1/2 cup of the pasta cooking water and set aside. Drain the pasta.
- In a serving bowl, toss the cooked pasta with half of the roasted vegetables, the reserved cooking water, and Parmesan cheese.
- Top with the remaining roasted vegetables and serve.
Nutrition & Diet Analysis (per serving)
449
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).