Mediterranean Roasted Vegetable Pasta Recipe
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 as a main (6 as a side)
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Calories
561 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Mediterranean Roasted Vegetable Pasta Recipe
Description
Mediterranean Roasted Vegetable Pasta Recipe features penne pasta combined with oven-roasted zucchini, red onion, and red and yellow bell peppers. The vegetables are cut into varied sizes and roasted at 450°F for 30 minutes, allowing their edges to caramelize slightly. A sauce made from olive oil, grated parmesan, minced garlic, Italian herbs, salt, and pepper is prepared separately. After cooking and draining the pasta, the sauce is thinned with reserved pasta water and tossed with the pasta and roasted vegetables to meld the flavors.
The roasting brings out a tender texture and a hint of smokiness in the vegetables that contrasts with the firm pasta. The garlic and parmesan sauce adds richness and a subtle herbal aroma. Additional parmesan and fresh oregano garnish emphasize the Mediterranean character. This dish serves well as a main course and showcases simple, seasonal ingredients with minimal fuss.
To vary the pasta, rigatoni, rotini, gemelli, or ziti can be substituted. Roasting the vegetables in a single layer ensures even caramelization and flavor development. The pasta water’s starchiness helps the sauce cling to the pasta and veggies, creating a cohesive dish.
Ingredients
- 12 oz penne pasta (see note 1)
For the vegetables
- 1 zucchini
- 1 red onion large
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the sauce
- ¼ cup olive oil
- ¼ cup parmesan - grated
- 1 garlic minced, clove
- 1 teaspoon italian herb blend dried
- ½ teaspoon salt
- ½ teaspoon black pepper
To serve
- Parmesan Cheese additional
- oregano for garnish, fresh
Instructions
Roasting the vegetables
- Pre-heat the oven to 230ºC/450°F.
- Cut the zucchini in half lengthways and then cut into ¼ inch slices.
- Cut the bell peppers into ½ inch pieces.
- Peel the onion and then cut into thick wedges.
- Pour the olive oil, salt, and pepper into a large roasting tin.
- Add in all the chopped veg and stir well until everything is well coated.
- Roasted for 30 minutes until slightly charred and tender.
Prepare the sauce
- Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
Cooking the Pasta
- Whilst the veg is roasting bring a large pan of water to the boil.
- Salt it well and add the pasta.
- Cook as per the packet until al-dente.
To finish the dish
- Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
- Add ¼ cup of the pasta cooking water to the sauce and stir/shake to combine.
- Remove the veg from the oven and empty the veg and any oil over the drained pasta.
- Pour over the sauce and stir everything until well combined. You can add more cooking water if
- Serve sprinkled with some fresh oregano and more parmesan if desired.
Notes
- Different pasta shapes like rigatoni, rotini, gemelli, or ziti can be used instead of penne.
- Ensure vegetables are well coated with olive oil before roasting to get tender, slightly charred edges.
- Reserve pasta cooking water to help the sauce bind well to the pasta and vegetables.
- Fresh oregano garnish adds a bright herbal finish to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main (6 as a side)
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 984mg | 41% |
| Potassium | 483mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 103.6mg | 115% |
| Calcium | 116mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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