Pasta with Roasted Vegetables Tomatoes and Basil

Elevate your weeknight dinner with this vibrant and flavorful Pasta with Roasted Vegetables, Tomatoes, and Basil. Packed with tender zucchini, caramelized eggplant, sweet red bell peppers, and juicy cherry tomatoes, this wholesome dish combines the natural sweetness of roasted veggies with the aromatic essence of fresh and dried basil. Tossed with perfectly al dente penne pasta and a touch of garlic-infused olive oil, this recipe is a celebration of Mediterranean-inspired simplicity. Finished with a sprinkle of Parmesan cheese and fresh basil leaves, it’s a satisfying vegetarian meal that’s ready in under an hour. Whether you're looking for a healthy pasta dish, an easy dinner idea, or a creative way to use seasonal produce, this recipe is a guaranteed crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams penne pasta
• 1 large zucchini
• 1 medium eggplant
• 1 large red bell pepper
• 300 grams cherry tomatoes
• 5 tablespoons olive oil
• 3 garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 10 fresh basil leaves
• 50 grams grated Parmesan cheese
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Step 2

Wash and dice the zucchini, eggplant, and red bell pepper into bite-sized pieces.

Step 3

Place the diced vegetables and cherry tomatoes on the prepared baking sheet.

Step 4

Peel and mince the garlic cloves, and toss them with the vegetables along with 4 tablespoons of olive oil, dried oregano, dried basil, salt, and black pepper. Mix well to evenly coat.

Step 5

Spread the vegetables out evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Step 6

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Step 7

Once the vegetables are roasted, transfer them to a large skillet or sauté pan over medium heat. Add the cooked pasta and toss to combine.

Step 8

If the mixture seems dry, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Step 9

Drizzle the remaining tablespoon of olive oil over the pasta and stir in the fresh basil leaves.

Step 10

Divide the pasta among serving plates and garnish with grated Parmesan cheese if desired.

Step 11

Serve warm and enjoy your Pasta with Roasted Vegetables, Tomatoes, and Basil!

Nutrition Facts

Serving size	(1995.8g)

Amount per serving	% Daily Value*
Calories	2394.1

Total Fat 96.3g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 7.2g
Cholesterol 50mg	0%
Sodium 6196.5mg	0%
Total Carbohydrate 308.3g	0%
Dietary Fiber 51.3g	0%
Total Sugars 47.8g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 1352.1mg	0%
Iron 31.6mg	0%
Potassium 4965.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 14.0%

Carbs: 50.5%