Ingredients
- 12 oz pasta (penne, fusilli, or bow ties)
- 1 zucchini, sliced
- 2 bell peppers (any color), chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 cup mushrooms, halved
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
- 1 teaspoon Italian seasoning or dried oregano
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan or crumbled feta cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss zucchini, bell peppers, onion, tomatoes, and mushrooms with 2 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper.
- Spread vegetables in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway through.
- While vegetables roast, cook pasta in salted water according to package instructions. Drain and set aside.
- In a large bowl or skillet, combine roasted vegetables with cooked pasta. Drizzle with 1 tablespoon olive oil or reserved pasta water to moisten.
- Season to taste. Garnish with fresh basil or parsley and sprinkle with cheese if desired. Serve warm or at room temperature.
Notes
- Use gluten-free pasta if needed.
- Roast extra veggies for more bulk and flavor.
- Add chickpeas, grilled chicken, or tofu for protein.
- Mix in spinach or arugula after cooking for extra greens.
- Toss with tomato sauce, pesto, or cream for a saucier version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 5mg