0 from 6 votes
Roasted Vegetable Pasta with Balsamic
A colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic-balsamic dressing!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 large bowls (or 6-8 as a side)
Calories: 275 kcal
Course:
Side Dish , Main Course
Cuisine:
Vegan , gluten-free
Ingredients
- 1 small onion (I used red)
- 1 bell pepper (I used orange)
- 1 medium zucchini
- 1 pint cherry tomatoes
- 2 cups fresh broccoli florets
- 8 oz. pasta (gluten-free if desired)
For the garlic-balsamic dressing:
- 3 Tbsp. balsamic vinegar
- 1 tsp. garlic powder (or 1-2 cloves minced for stronger flavor)
- 1 tsp. dried basil
Optional garnish:
- Fresh basil (or other herbs of choice), cashew parmesan
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.
- Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.
- While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn't become mushy and fall apart when tossed with vegetables.)
- While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.
- Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.
- When vegetables are roasted, add to pasta. Lightly toss.
- Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.
Cup of Yum
Notes
- Customize: Add mushrooms, asparagus, eggplant, cauliflower, roasted garlic, etc.
- Fresh herbs: My favorite is basil, but parsley, thyme, or rosemary would work.
- For gluten-free: Use your favorite GF pasta. (I love brown rice + quinoa fusilli.)
- Pesto: A spoonful of vegan pesto would also be a nice flavor enhancement before serving.
Nutrition Information
Calories
275kcal
(14%)
Carbohydrates
58g
(19%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
661mg
(19%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1894IU
(38%)
Vitamin C
116mg
(129%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4large bowls (or 6-8 as a side)
Amount Per Serving
Calories 275
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 661mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1894IU | 38% |
| Vitamin C | 116mg | 129% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.