why make this recipe
Roasted Vegetable Pasta is a great choice for anyone looking to enjoy a hearty and healthy meal. It combines colorful vegetables with pasta, making it appealing for both kids and adults. This dish is not only flavorful but also easy to prepare, which is perfect for busy weeknights or special gatherings. Plus, it can be adapted to your tastes by changing the vegetables or cheese.
how to make Roasted Vegetable Pasta
Ingredients:
- 2 red bell peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian seasoning or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store-bought or homemade)
- 1 cup grated fontina cheese
- ½ cup grated smoked mozzarella
- 1 ½ cups frozen peas, thawed
- ¼ cup grated Parmesan, plus ⅓ cup for topping
- 2 tablespoons butter, cut into small pieces
Directions:
- Preheat the oven to 450°F (230°C).
- On a baking sheet, toss the bell peppers, zucchini, summer squash, mushrooms, and onion with olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and dried herbs. Roast for about 15 minutes, until tender.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for about 6 minutes—slightly undercooked, as it will finish cooking in the oven. Drain and set aside.
- In a large bowl, mix the drained pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, peas, ½ teaspoon salt, and ½ teaspoon black pepper. Stir gently to coat everything evenly.
- Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining ⅓ cup Parmesan and butter pieces.
- Bake for about 25 minutes, until the top is golden and the cheese is melted.
- Let cool slightly before serving. Enjoy!
how to serve Roasted Vegetable Pasta
Roasted Vegetable Pasta can be served hot right out of the oven. It pairs well with a side salad or some crusty bread. You can also sprinkle a little extra Parmesan on top for added flavor.
how to store Roasted Vegetable Pasta
To store leftovers, let the pasta cool completely, then place it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it by placing it in a freezer-friendly container. It can last for up to 2-3 months in the freezer.
tips to make Roasted Vegetable Pasta
- Feel free to change the vegetables based on what you have at home or your personal favorites.
- If you want more flavor, consider adding some garlic or red pepper flakes.
- Mix in some cooked protein, like chicken or sausage, for an extra boost.
variation
You can use gluten-free pasta for a gluten-free version of this dish. Also, swap out the cheeses for what you have on hand, like cheddar or mozzarella.
FAQs
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables work well! Just roast them a little longer to ensure they’re heated through.
Q: Is there a vegan option?
A: Absolutely! Use vegan cheese substitutes and omit the butter for a delicious vegan meal.
Q: Can I prepare this dish in advance?
A: Yes, you can assemble the pasta ahead of time. Just cover it and store it in the fridge. When ready, bake it directly from the fridge, adding a few extra minutes to the cook time.
