Roasted Vegetable Pasta Recipe
Tossed in a light garlic and olive oil sauce
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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
Roasting the Vegetables
Preheat the oven to 425°F (220°C). Chop the bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Mince the garlic cloves.
- 2
In a large bowl, combine the chopped vegetables and minced garlic. Drizzle with olive oil, and season with salt and black pepper. Toss until the vegetables are well coated.
- 3
Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly caramelized.
- 4
Cooking the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 5
Combining Everything
Once the vegetables are done roasting, remove them from the oven. In a large serving bowl, combine the cooked pasta with the roasted vegetables. Add fresh basil and toss gently to combine.
- 6
Serving
Serve immediately, topped with Parmesan cheese if desired.