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.
Tips & Substitutions
For a smoky flavor, consider adding a teaspoon of smoked paprika to the vegetables before roasting. If you don’t have fresh thyme, dried thyme can be substituted, using about one-third of the amount. You can also mix in other seasonal vegetables like zucchini or asparagus for added variety. This dish pairs well with a side of Yogurt Cucumber Salad.
Serving Suggestions
This pasta dish is perfect as a main course but can also be served as a side dish alongside grilled chicken or fish. For a complete meal, consider serving it with a fresh green salad or some crusty bread. It also pairs beautifully with Cheesy Cauliflower Italiano for a heartier option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and heat in a skillet over medium heat until warmed through. You can also microwave it for quick reheating, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Roasted Veggies contains roughly 330 calories, with 8g protein, 18g carbohydrates, and 27g fat. It is an excellent source of vitamin C (70% of the Daily Value) and iron (31% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 773mg per serving (34% of the Daily Value).
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).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap out the vegetables based on your preferences or what you have on hand. Zucchini and asparagus are great alternatives. Just ensure that the vegetables you choose can roast well and provide a good texture.
How can I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. You can also sprinkle nutritional yeast for a cheesy flavor without dairy.
What type of pasta works best for this recipe?
Any pasta shape works well, but I recommend using a medium-sized pasta like penne or fusilli as they hold onto the sauce and veggies nicely. Whole wheat or gluten-free pasta options are great for a healthier or dietary-friendly alternative.
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).