Roasted Vegetable Pasta
Roasted vegetable pasta is a delicious weeknight meal that's bursting with amazing flavors. This vegetarian pasta recipe is easy, quick and perfect for a family meal.
Servings: 6 servings
Calories: 350kcal
Ingredients
- 6 garlic cloves minced
- ¼ cup olive oil extra virgin
- 1 onion chopped into 1 ½ inch pieces
- 2 carrots sliced
- 3 cups brussels sprouts halved
- 1 Italian eggplant chopped into 1 ½ inch pieces
- 1 zucchini chopped into 1 ½ inch pieces
- 1 orange bell pepper chopped into 1 ½ inch pieces
- 1 red bell pepper chopped into 1 ½ inch pieces
- 3 cups cherry tomatoes halved
- 1 ½ tsp salt
- 2 teaspoon Italian seasoning
- 1 pack Penne
Instructions
- Preheat the oven to 400F and coat a baking sheet with non stick spray.
- In a large bowl mix minced garlic and olive oil.
- Add onion, carrots, brussels sprouts, eggplant, zucchini, peppers and tomatoes to the bowl and coat everything with the oil and garlic mixture.
- Spread the vegetables on the baking sheet and sprinkle with salt and Italian seasoning.
- Roast the vegetables in the oven for 25 minutes.
- Meanwhile, cook Penne according to the packaging and set aside.
- Once the vegetables are cooked, mix them with cooked pasta and season accordingly.
- Serve warm.
Notes
If desired, add some homemade pasta sauce to the pasta with the roasted vegetables.
Nutrition
Calories: 350kcal