Roasted Vegetable Pasta
A vibrant vegetarian pasta dish featuring roasted seasonal vegetables and a flavorful Mediterranean-inspired sauce.
Equipment
- Baking sheet
- Large pot
- Skillet
- Colander
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 8 oz Whole Wheat Penne Pasta
- 2 Zucchini cut into 1-inch pieces
- 1 Yellow Squash cut into 1-inch pieces
- 1 Red Bell Pepper cut into 1-inch pieces
- 1 pint Cherry Tomatoes halved
- 3 Tbsp Olive Oil divided
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3 Garlic Cloves minced
- 1/4 cup Fresh Basil chopped
- 2 Tbsp Lemon Juice
- 1/4 cup Crumbled Feta Cheese
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini, squash, bell pepper, and cherry tomatoes with 2 tablespoons of olive oil, oregano, salt, and black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and lightly charred.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the cooked pasta, roasted vegetables, fresh basil, and lemon juice to the skillet. Toss everything together until well combined.
- Serve the roasted vegetable pasta warm, topped with crumbled feta cheese.
Notes
- Feel free to swap in other seasonal vegetables like eggplant, asparagus, or broccoli.
- For a creamier texture, stir in a few tablespoons of ricotta or mascarpone cheese.
- Sprinkle toasted pine nuts or breadcrumbs on top for extra crunch.