There’s something truly magical about Pasta with Roasted Veggies & Olive Oil. It’s one of those simple yet stunning dishes that never fails to impress, whether I’m whipping it up for a cozy weeknight dinner or serving it at a gathering with friends. The combination of perfectly roasted vegetables tossed with al dente pasta and drizzled in rich olive oil is just pure comfort food! Plus, it’s super healthy and bursting with vibrant flavors, making it a go-to for my family. Trust me, once you try this, it’s going to become a staple in your kitchen too!
Ingredients List
- 250g pasta (your choice, I love penne or fusilli!)
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color you fancy!)
- 1 red onion, sliced
- 2 cups packed cherry tomatoes
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly cracked pepper to taste
- Fresh basil leaves, for garnish
How to Prepare Pasta with Roasted Veggies & Olive Oil
Preheat and Prepare
First things first, let’s get that oven preheating to 200°C (400°F). It’s essential for getting those veggies nice and caramelized. While that’s heating up, grab a baking sheet and line it with parchment paper—this helps with easy clean-up later. You’ll thank me for it!
Roast the Vegetables
In a large bowl, toss together the diced zucchini, bell pepper, sliced red onion, and those lovely cherry tomatoes. Drizzle everything with 3 tablespoons of extra virgin olive oil, then sprinkle in some salt and freshly cracked pepper—don’t be shy! Toss it all together until the veggies are well-coated. Spread this colorful mix out on your prepared baking sheet in a single layer. Now, pop it into the oven and let them roast for about 20-25 minutes. You want them tender and slightly golden; the smell will be absolutely divine!
Cook the Pasta
While those veggies are roasting, bring a large pot of salted water to a boil. Add your 250g of pasta and cook according to the package instructions until al dente. Once it’s ready, drain the pasta, but don’t rinse—it needs to hold onto that starch to help the sauce cling. When the veggies are done roasting, combine them with the pasta in a large bowl, tossing everything together. And voila! You’re almost ready to dig in!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights!
- Healthy ingredients packed with vitamins and flavor.
- Vibrant colors from the roasted veggies make every plate a feast for the eyes.
- A versatile dish that you can customize with your favorite seasonal vegetables.
- Light yet satisfying, it’s a delicious way to enjoy a Mediterranean-inspired meal.
- Minimal cleanup thanks to the roasting method—just one baking sheet!
- Leftovers taste even better the next day, making it great for meal prep.
Tips for Success
To truly elevate your Pasta with Roasted Veggies & Olive Oil, consider using seasonal vegetables—zucchini, bell peppers, and cherry tomatoes are fantastic, but try adding asparagus or eggplant for a twist! Don’t skimp on the olive oil; it adds so much flavor, and a sprinkle of red pepper flakes can give it a nice kick if you like a little heat. Timing is key—keep an eye on your veggies while they roast; you want them tender and caramelized, not mushy. Lastly, remember to taste and adjust the seasoning before serving—trust me, it makes all the difference!
Variations
There are so many fun ways to mix up your Pasta with Roasted Veggies & Olive Oil! For a heartier dish, try adding roasted sweet potatoes or butternut squash—both bring a lovely sweetness. Feel like going Mediterranean? Toss in some olives or feta cheese just before serving for a briny kick. If you’re a fan of greens, throw in some spinach or kale during the last few minutes of roasting for a pop of color and nutrition. And don’t forget about herbs! Fresh thyme or oregano can really enhance those flavors. The possibilities are endless, so get creative!
Storage & Reheating Instructions
Storing your delicious Pasta with Roasted Veggies & Olive Oil is super easy! Just transfer any leftovers to an airtight container and pop it in the fridge. It’ll stay fresh for about 3-4 days. When you’re ready to enjoy it again, just reheat in the microwave or on the stovetop. If you’re reheating on the stovetop, add a splash of olive oil or a bit of water to prevent it from drying out. Stir it occasionally over medium heat until warmed through. And trust me, it still tastes fantastic the next day!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of Pasta with Roasted Veggies & Olive Oil. Keep in mind these values can vary based on specific ingredients and portion sizes, but this will give you a good idea of what to expect:
- Calories: 350
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Sugar: 5g
- Protein: 10g
- Sodium: 200mg
- Cholesterol: 0mg
This dish is not just delicious but also packed with nutrients, making it a fantastic choice for a healthy meal! Enjoy every bite knowing you’re fueling your body right!
FAQ Section
Can I use different vegetables in this recipe?
Absolutely! One of the great things about Pasta with Roasted Veggies & Olive Oil is its versatility. Feel free to swap in any seasonal veggies you love—think eggplant, asparagus, or even broccoli. Just remember to cut them into similar sizes for even roasting!
Is this pasta dish vegan?
Yes, it’s completely vegan-friendly! With no meat or dairy involved, you can enjoy this dish without any animal products. Just make sure to check your pasta for any hidden ingredients if you’re strictly vegan.
How do I know when the veggies are done roasting?
Great question! You’ll want those veggies to be tender and slightly caramelized—about 20-25 minutes usually does the trick. Keep an eye on them, as oven times can vary!
Can I make this dish ahead of time?
Definitely! You can roast the veggies and cook the pasta ahead of time. Just store them separately in the fridge, and combine them right before serving to keep everything fresh and delicious.
What can I serve with this pasta dish?
This dish pairs beautifully with a light salad or some crusty bread for a complete meal. You could also serve it alongside grilled chicken or fish for a heartier option!
For more tips on healthy eating, check out Healthline’s nutrition section.
For a deeper dive into the benefits of olive oil, visit this research article.
For more delicious pasta recipes, visit our dinner category.
Print
Pasta with Roasted Veggies & Olive Oil: 7 Flavorful Secrets
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and healthy dish featuring pasta tossed with roasted vegetables and olive oil.
Ingredients
- 250g pasta
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare a baking sheet with parchment paper.
- In a bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes.
- Drizzle with olive oil, salt, and pepper. Toss to coat.
- Spread the vegetables on the baking sheet.
- Roast in the oven for 20-25 minutes until tender.
- Meanwhile, cook pasta according to package instructions.
- Drain the pasta and combine with roasted vegetables.
- Toss well and serve with fresh basil on top.
Notes
- Feel free to use any seasonal vegetables you like.
- Can substitute pasta with gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pasta, Roasted Vegetables, Olive Oil, Healthy Dish, Mediterranean