Mediterranean Roasted Vegetable Pasta
Turn your favorite seasonal produce into a delicious complete meal when you make easy vegan Mediterranean Roasted Vegetable Pasta.
Servings: 4
Calories: 440kcal
Ingredients
- 2 zucchini (medium size) sliced lengthwise then cut into a large dice
- 1 red bell pepper cut in large dice
- 6 ounces fresh tomatoes cut in large dice
- 1 sweet onion sliced
- 3 cloves garlic roughly chopped
- 2 Tablespoons extra virgin olive oil
- salt and pepper to taste
- 12 ounces farfalle (or other short pasta such as penne)
- fresh basil torn, for garnish
Instructions
- Preheat the oven the 425°F.
- Line a baking sheet with parchment paper. Place the zucchini, bell pepper, tomatoes, onion, and garlic on the lined pan. Add the olive oil and salt and pepper, to taste. Toss the vegetables with your hands so that they are evenly coated. Spread out in a single layer.2 zucchini, 1 red bell pepper, 6 ounces fresh tomatoes, 1 sweet onion, 3 cloves garlic, 2 Tablespoons extra virgin olive oil, salt and pepper
- Roast the vegetables in the oven for 30 minutes until lightly browned, stirring after about 15 minutes.
- Meanwhile, boil the water for the pasta. Cook the pasta according the the package directions, reserving about ½ cup of the starchy cooking water before draining.12 ounces farfalle
- Return the cooked pasta to the pot.
- When the vegetables are done roasting, add them along with any liquid on the baking sheet to the pasta.
- Toss the vegetables with the pasta, adding any of the reserved cooking water as needed to make the vegetables stick to the noodles.
- Garnish with torn fresh basil leaves and serve.fresh basil
Notes
If using different vegetables, choose a quantity that covers a baking sheet in a single layer.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a microwave or eaten at room temperature.
Nutrition
Calories: 440kcal | Carbohydrates: 76g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 716mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1480IU | Vitamin C: 66mg | Calcium: 58mg | Iron: 1.9mg
