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Oh, hello there! Today I'm feeling inspired to share a delicious dish with you all: Roasted Vegetable Pasta. This meal is so flavorful and satisfying, perfect for a cozy night in or when you need to whip up something quick and easy for dinner.
Roasted Vegetable Pasta
Ingredients:
- 1 pound fusilli pasta
- 1 red onion, cut into chunks
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, cut into chunks
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat your oven to 425°F.
- Toss the onion, zucchini, yellow squash, and red pepper with olive oil, garlic, basil, oregano, salt, and pepper in a large bowl.
- Spread the vegetable mixture out evenly on a baking sheet and roast in the oven for 20-25 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain the pasta and reserve 1/2 cup of the pasta water.
- Return the pasta to the pot and add the roasted vegetables, Parmesan cheese, and reserved pasta water. Toss well to combine and serve hot.
And there you have it! A simple yet satisfying meal that will surely become a go-to in your recipe collection. But wait, there's more! I also want to share another version of this recipe that I recently discovered:
Garlic Roasted Vegetable Pasta
Ingredients:
- 1 pound whole wheat pasta
- 2 cups cherry tomatoes
- 1 cup chopped broccoli florets
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat your oven to 425°F.
- Toss the cherry tomatoes, broccoli, sliced onion, and red bell pepper with garlic, olive oil, Italian seasoning, salt, and pepper in a large bowl.
- Spread the vegetable mixture out evenly on a baking sheet and roast in the oven for 20-25 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain the pasta and reserve 1/2 cup of the pasta water.
- Return the pasta to the pot and add the roasted vegetables, chopped parsley, and reserved pasta water. Toss well to combine and serve hot.
Both of these pasta dishes are packed with wholesome ingredients and bursting with flavor. I hope you enjoy making them as much as I do!
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