A light vegetarian pasta tossed with oven-roasted cherry tomatoes, peppers, zucchini, and red onion, finished with basil and Parmesan. Ready in 45 minutes.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Easy

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This Mediterranean roasted vegetable pasta brings together tender spring vegetables and the deep, sweet flavor that only roasting gives. Good olive oil and a handful of herbs are all it takes to make every bite taste like spring.

Ingredients

  • 250 g (9 oz) pasta, such as penne or fusilli
  • 200 g (7 oz) cherry tomatoes, halved
  • 1 green bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 2 garlic cloves, sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 small handful fresh basil leaves, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and spread out the cherry tomatoes, bell peppers, zucchini, red onion, and garlic in a single layer.
  2. Drizzle the vegetables with olive oil, sprinkle with oregano, salt, and black pepper, and toss to coat. Roast for 20–25 minutes, until soft and lightly charred at the edges.
  3. Meanwhile, cook the pasta according to the package directions. Drain, reserving a small cup of the pasta water.
  4. Toss the roasted vegetables with the hot pasta, adding a splash of the reserved pasta water to loosen the sauce.
  5. Finish with fresh basil and grated Parmesan, toss once more, and serve.

Tips

  • Add olives or crumbled feta for an extra savory, briny note.
  • For a little heat, sprinkle the vegetables with red pepper flakes before roasting.

Nutrition (per serving)

Calories: about 400 kcal | Protein: 12 g | Carbs: 60 g | Fat: 15 g

Mediterraneanpastaroasted vegetablesvegetarianspring recipes

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