Zesty Roasted Vegetable Pasta
Highlighted under: Simple & Tasty Meals
I love making Zesty Roasted Vegetable Pasta for its vibrant flavors and effortless preparation. The combination of seasonal vegetables tossed with perfectly cooked pasta creates a dish that's both wholesome and satisfying. The zesty dressing adds a burst of brightness that elevates every bite. It's a fantastic way to incorporate more veggies into our meals while still enjoying something delicious and filling. This recipe is great for busy weeknights when we crave something quick yet nutritious, and it's sure to impress everyone at the table!
When I first discovered roasted vegetables, I knew I had to incorporate them into my pasta dishes. Roasting enhances their natural sweetness and adds a delightful texture, making for an exciting meal. I often choose bell peppers, zucchini, and cherry tomatoes, as they add beautiful colors and flavors.
One tip that truly transforms this dish is to let the roasted vegetables cool slightly before adding them to the pasta. This helps the flavors meld together beautifully. Tossing everything in a zesty lemon-garlic dressing at the end ties everything together perfectly!
Why You'll Love This Recipe
- Bursting with colorful, roasted vegetables
- Zesty lemon dressing adds a refreshing kick
- Quick and easy to make, perfect for weeknights
Ingredients
Gather the following ingredients to make this delicious Zesty Roasted Vegetable Pasta:
Ingredients
- 8 oz penne pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Make sure to have all the ingredients prepped before you start cooking!
Instructions
Follow these steps to create your Zesty Roasted Vegetable Pasta:
Cook the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Roast the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and oregano. Spread them evenly and roast for about 20 minutes, until tender and slightly caramelized.
Combine and Dress
In a large bowl, combine the cooked pasta with the roasted vegetables. Add chopped parsley and lemon juice, tossing everything to combine thoroughly.
Serve
Serve warm, garnishing with extra parsley or lemon zest if desired.
Enjoy your flavorful and zesty pasta dish!
Pro Tips
- For a heartier meal, consider adding grilled chicken or chickpeas to this dish. Also, feel free to experiment with different vegetables based on the season or your preference!
Questions About Recipes
→ Can I use other types of pasta?
Absolutely! Feel free to substitute with your favorite pasta shape.
→ How long can I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days.
→ Can I make this dish vegan?
Yes, this recipe is naturally vegan as it doesn't contain any animal products.
→ What other vegetables work well in this recipe?
You can add vegetables like asparagus, carrots, or broccoli for added flavor and nutrition.
Zesty Roasted Vegetable Pasta
I love making Zesty Roasted Vegetable Pasta for its vibrant flavors and effortless preparation. The combination of seasonal vegetables tossed with perfectly cooked pasta creates a dish that's both wholesome and satisfying. The zesty dressing adds a burst of brightness that elevates every bite. It's a fantastic way to incorporate more veggies into our meals while still enjoying something delicious and filling. This recipe is great for busy weeknights when we crave something quick yet nutritious, and it's sure to impress everyone at the table!
What You'll Need
Ingredients
- 8 oz penne pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
How-To Steps
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and oregano. Spread them evenly and roast for about 20 minutes, until tender and slightly caramelized.
In a large bowl, combine the cooked pasta with the roasted vegetables. Add chopped parsley and lemon juice, tossing everything to combine thoroughly.
Serve warm, garnishing with extra parsley or lemon zest if desired.
Extra Tips
- For a heartier meal, consider adding grilled chicken or chickpeas to this dish. Also, feel free to experiment with different vegetables based on the season or your preference!
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 52g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 10g