This roasted vegetable pasta is a delightful and colorful dish that combines the natural sweetness of cherry tomatoes, zucchini, and red bell pepper with aromatic herbs. It's a perfect meal for any season, offering a healthy and satisfying option for lunch or dinner. The roasted vegetables add a depth of flavor that pairs wonderfully with your choice of pasta.
If you don't usually stock cherry tomatoes, zucchini, or red bell pepper in your kitchen, you might need to pick these up at the supermarket. These fresh vegetables are essential for the recipe, providing both flavor and texture. Additionally, make sure you have olive oil, garlic, and dried herbs like oregano and basil on hand to enhance the dish.
Ingredients for Roasted Vegetable Pasta Recipe
Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color to the dish.
Zucchini: A versatile vegetable that becomes tender and slightly caramelized when roasted.
Red bell pepper: Adds a sweet and slightly smoky flavor to the pasta.
Olive oil: Used to coat the vegetables and help them roast to perfection.
Garlic: Provides a rich, aromatic flavor that complements the roasted vegetables.
Oregano: A dried herb that adds a hint of earthiness to the dish.
Basil: Another dried herb that brings a sweet, slightly peppery flavor.
Pasta: The base of the dish, you can choose any type of pasta you prefer.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a touch of heat and balances the flavors.
Technique Tip for This Recipe
Roasting vegetables at a high temperature like 400°F (200°C) helps to caramelize their natural sugars, enhancing their flavor. Make sure to spread the vegetables out in a single layer on the baking sheet to ensure even roasting. Overcrowding the baking sheet can cause the vegetables to steam instead of roast, resulting in a less desirable texture.
Suggested Side Dishes
Alternative Ingredients
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a great alternative.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, which works well in roasted dishes.
red bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and crispness, providing a comparable flavor profile.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting vegetables.
garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the roasted vegetables well.
dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor, which can enhance the taste of roasted vegetables.
dried basil - Substitute with dried parsley: Dried parsley has a mild, slightly peppery flavor that can add freshness to the dish.
pasta - Substitute with zoodles: Zoodles (zucchini noodles) are a low-carb, gluten-free alternative that can add a different texture and flavor to the dish.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, enhancing the overall taste of the roasted vegetables.
pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and complexity to the dish, providing a different flavor dimension.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the roasted vegetables and pasta to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the cooled roasted vegetable pasta into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
Store the container in the refrigerator. The pasta will stay fresh for up to 4-5 days.
For longer storage, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
Label the container or bag with the date to keep track of its freshness. The roasted vegetable pasta can be frozen for up to 2-3 months.
When ready to eat, thaw the pasta in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
Reheat the pasta in a skillet over medium heat, adding a splash of olive oil or vegetable broth to keep it moist. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
If the pasta seems dry after reheating, toss it with a bit more olive oil or your favorite pasta sauce to revive its flavor and texture.
How to Reheat Leftovers
Stovetop Method:
- Place a large skillet over medium heat.
- Add a splash of olive oil or a bit of vegetable broth to the skillet.
- Add the leftover roasted vegetable pasta to the skillet.
- Stir occasionally, heating until the pasta is warmed through, about 5-7 minutes.
- If the pasta seems dry, add a little more olive oil or vegetable broth.
Microwave Method:
- Place the roasted vegetable pasta in a microwave-safe dish.
- Add a splash of water or vegetable broth to keep the pasta from drying out.
- Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
- Microwave on medium power for 1-2 minutes, then stir.
- Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the roasted vegetable pasta in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the pasta from drying out.
- Bake for 15-20 minutes, or until the pasta is heated through.
- For a crispy top, remove the aluminum foil for the last 5 minutes of baking.
Steamer Method:
- Place the roasted vegetable pasta in a heatproof bowl that fits inside your steamer.
- Fill the steamer with water and bring it to a boil.
- Place the bowl with the pasta in the steamer basket.
- Cover and steam for 5-10 minutes, or until the pasta is heated through.
- Stir occasionally to ensure even heating.
Essential Tools for This Recipe
Oven: Used to roast the vegetables at a high temperature, ensuring they become tender and slightly charred.
Large mixing bowl: Essential for tossing the cherry tomatoes, zucchini, and red bell pepper with olive oil, garlic, oregano, basil, salt, and pepper.
Baking sheet: Provides a flat surface for spreading out the vegetables evenly, allowing them to roast properly.
Knife: Necessary for slicing the zucchini and red bell pepper.
Cutting board: A safe surface for chopping and slicing the vegetables.
Measuring spoons: Used to measure out the olive oil, oregano, and basil accurately.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Pot: Required for boiling the pasta according to the package instructions.
Colander: Useful for draining the cooked pasta once it's done.
Wooden spoon: Ideal for tossing the roasted vegetables with the cooked pasta, ensuring everything is well mixed.
Serving bowl: Perfect for presenting the finished roasted vegetable pasta dish.
How to Save Time on This Recipe
Pre-chop vegetables: Chop the cherry tomatoes, zucchini, and red bell pepper in advance and store them in the fridge.
Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.
Cook pasta ahead: Cook the pasta a day before and store it in the fridge. Reheat it by tossing with the roasted vegetables.
Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.
Batch seasoning: Mix the olive oil, oregano, basil, salt, and pepper in a small bowl before adding to the vegetables.
Roasted Vegetable Pasta
Ingredients
Main Ingredients
- 2 cups cherry tomatoes halved
- 1 zucchini sliced
- 1 red bell pepper sliced
- 3 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 lb pasta your choice
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, garlic, oregano, basil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly charred.
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
- Once the vegetables are done, toss them with the cooked pasta. Adjust seasoning if needed.
- Serve warm and enjoy!
Nutritional Value
Keywords
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