Roasted vegetable pasta
Enjoy a delicious and healthy Roasted Vegetable Pasta with tender squash, sweet red peppers, and flavorful onions, all tossed in olive oil, tomatoes, and aromatic basil. Topped with creamy feta cheese and served over hearty whole-wheat pasta, this wholesome dish is perfect for a nutritious weeknight dinner.
- 20 May 2024
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
Roasted vegetable pasta is a nutritious and flavorful dish that brings together the natural sweetness of roasted vegetables with the heartiness of whole-wheat pasta. This recipe is perfect for those looking to enjoy a wholesome meal that's both satisfying and easy to prepare.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Chop the squash into bite-sized pieces.
- Dice the red pepper and onion.
- Chop the tomatoes.
- Mince the garlic cloves.
- Place the chopped squash, diced red pepper, and diced onion on a baking sheet.
- Drizzle with 1 tablespoon of olive oil and mix to coat the vegetables evenly.
- Season with salt and pepper to taste if desired.
- Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the roasting time.
While the vegetables are roasting, bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente (about 8-10 minutes).
- Drain the pasta and set aside.
- In a large serving bowl, combine the roasted vegetables, cooked pasta, chopped tomatoes, minced garlic, and 2 tablespoons of dried basil.
- Toss everything together to mix well.
- Sprinkle the crumbled feta cheese over the pasta and vegetables.
- Gently toss again to distribute the cheese evenly.
- Serve the roasted vegetable pasta warm or at room temperature.
- Optionally, garnish with additional fresh basil or a drizzle of extra olive oil for extra flavor.
Tips:
- Ensure that all vegetables are cut into evenly sized pieces to promote even roasting.
- Roast the vegetables until they are caramelized for deeper flavors, but be careful not to overcook them.
- For a vegan version, you can omit the feta cheese or replace it with a dairy-free alternative.
- If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the vegetable mix before roasting.
- Reserve a cup of pasta water before draining to adjust the consistency of the pasta sauce, if needed.
- Fresh basil can be used instead of dried basil for an extra burst of flavor. Adjust the quantity to taste.
Your roasted vegetable pasta is now ready to be enjoyed. This dish not only tastes great but also offers a balanced meal with a good mix of vegetables, protein, and whole grains. Whether you're serving it for a family dinner or a potluck, it’s sure to be a hit!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.13g | 11% |
| Sugar 4.33g | 4% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.17g | 7% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 13mg | 2% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 2.49mg | 16% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.02mg | 18% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 320mg | 9% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.38mg | 13% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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