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For a delightful bowl of roasted vegetable pasta, gather the following: - 8 oz (about 225g) pasta of choice (penne or fusilli work well) - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 red onion, chopped - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (or vegan alternative) - Fresh basil leaves for garnish Each ingredient plays a role. The pasta forms the base, while the vegetables add flavor and color. You can swap zucchini for yellow squash or add mushrooms for extra depth. If you prefer a different cheese, try feta or nutritional yeast for a vegan option. This recipe is flexible. If you have seasonal veggies, toss them in! Just remember to keep the same ratios for a tasty balance. For a gluten-free version, select a gluten-free pasta. For the full recipe, refer to the steps that follow. Enjoy experimenting! 1. Preheat your oven to 400°F (200°C). This heat helps caramelize the veggies. 2. In a large bowl, mix the diced zucchini, bell pepper, red onion, and halved cherry tomatoes. 3. Drizzle 3 tablespoons of olive oil over the veggies. Sprinkle 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning on top. Add salt and pepper to taste. Toss well to coat everything evenly. 4. Spread the seasoned veggies on a baking sheet in a single layer. Roast them for 20-25 minutes. They should be tender and slightly caramelized when done. 1. While the vegetables roast, cook 8 oz of your chosen pasta in boiling salted water. Follow the package instructions for timing. 2. Aim for al dente pasta. This means it should be firm when you bite it, not mushy. Drain the pasta but keep 1 cup of the pasta water. 1. In a large skillet, combine the cooked pasta and roasted vegetables. Stir gently to mix. 2. Add 2 cups of fresh spinach to the skillet. Cook over medium heat for 2-3 minutes. Stir until the spinach wilts. 3. If the mixture looks dry, add reserved pasta water, 1 tablespoon at a time. Mix until you reach your desired consistency. 4. Remove from heat and stir in 1/4 cup of grated Parmesan cheese. This makes it creamy and flavorful. Adjust seasoning with more salt and pepper if needed. 5. Serve hot, garnished with fresh basil leaves. Enjoy your delightful and healthy bowl! For the full recipe, check out the Roasted Vegetable Pasta Delight. To achieve a perfect roast on vegetables, cut them into similar sizes. This helps them cook evenly. Use a mix of colorful veggies for better flavor and looks. The oven should be at 400°F (200°C). Roast for 20-25 minutes until soft and slightly caramelized. Timing is key for cooking pasta and vegetables. Start the pasta when the veggies are halfway through roasting. This way, everything is hot and fresh at the same time. Cook pasta until it is al dente, usually about 8-10 minutes. Reserve a cup of pasta water for later. Garnish your dish with fresh basil leaves. They add a nice pop of color and flavor. You can also sprinkle extra Parmesan cheese on top for creaminess. Pair your Roasted Vegetable Pasta with a light white wine, like Pinot Grigio. A side of crusty bread complements this dish well, making it a complete meal. For a twist, try adding a splash of lemon juice for brightness. {{image_2}} You can change the vegetables in this dish to fit your taste. Here are some ideas: - Broccoli: Cut into small florets. - Carrots: Slice them thin for quicker roasting. - Mushrooms: Use button or cremini for a meaty texture. - Asparagus: Cut into bite-sized pieces for a fresh twist. For pasta, you have options too. Try these: - Whole wheat: For more fiber and a nutty flavor. - Gluten-free: Options like chickpea or quinoa pasta work well. - Zoodles: Use spiralized zucchini for a low-carb version. If you want to make this dish vegan, there are great cheese swaps. You can use: - Nutritional yeast: This adds a cheesy flavor without dairy. - Vegan parmesan: Many brands offer tasty dairy-free choices. For gluten-free pasta, look for: - Brown rice pasta: It's hearty and holds up well. - Corn pasta: This has a nice texture and taste. These changes keep the dish delicious while meeting different diets. Feel free to mix and match! If you want the full recipe, check it out [here](Full Recipe). To store your leftover roasted vegetable pasta, let it cool first. Place it in an airtight container. This helps keep the pasta fresh. You can store it in the refrigerator for up to three days. Make sure to label the container with the date. This way, you know when to use it. When you are ready to eat the leftovers, you can reheat the pasta. The best way is to use a skillet. Add a splash of water or olive oil to keep it moist. Heat it on low to avoid burning. Stir it often to warm it evenly. You can also use a microwave. Place it in a bowl with a lid. Add a tablespoon of water to keep it juicy. Heat in short intervals, stirring in between. Enjoy your tasty meal again! How to make Roasted Vegetable Pasta vegan? To make Roasted Vegetable Pasta vegan, simply skip the Parmesan cheese. You can replace it with a vegan cheese alternative. Nutritional yeast is a great option too. It adds a cheesy flavor without any dairy. You also want to check your pasta. Most pasta is vegan, but it’s wise to look at the label. Can I use frozen vegetables instead of fresh? Yes, you can use frozen vegetables for this dish. Just remember that frozen veggies may release more water when cooked. This can change the texture a bit. Thaw and drain them before mixing with pasta for the best results. You may need to roast them a bit longer to ensure they are tender and flavorful. What type of pasta is best for roasting vegetables? Penne or fusilli work great for this recipe. These shapes hold the sauce and roasted bits well. They also mix nicely with the vegetables. You can choose other pasta types too, like rotini or farfalle. Just make sure they cook evenly. Caloric content and serving size Each serving of Roasted Vegetable Pasta has about 400 calories. This is based on a serving size of one-fourth of the total recipe. It’s a filling meal that won’t weigh you down. Breakdown of macronutrients per serving - Carbohydrates: Around 60g - Protein: About 12g - Fat: Roughly 14g This meal provides a good balance of nutrients. You get healthy carbs from the pasta and lots of vitamins from the veggies. Roasted Vegetable Pasta is a simple and tasty dish. We covered the ingredients, cooking steps, and tips to make it great. Remember, you can switch vegetables and pasta to fit your needs. Store leftovers properly and heat them just right to keep the flavor. This dish brings joy to any meal. Dive in and enjoy your cooking journey!

Roasted Vegetable Pasta

Discover the delicious world of roasted vegetable pasta delight! This recipe combines your favorite pasta with vibrant roasted veggies like zucchini, bell pepper, and cherry tomatoes, all tossed with fresh spinach and topped with Parmesan cheese. It's easy to prepare, making it perfect for weeknight dinners. Click through for the full recipe and impress your family with this healthy, colorful dish that’s bursting with flavor!
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Ingredients
  

8 oz (about 225g) pasta of choice (penne or fusilli work well)

1 zucchini, diced

1 bell pepper (any color), diced

1 red onion, chopped

1 cup cherry tomatoes, halved

2 cups fresh spinach

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

1/4 cup grated Parmesan cheese (or vegan alternative)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the diced zucchini, bell pepper, red onion, and halved cherry tomatoes.

      Drizzle olive oil over the vegetables, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss to coat everything evenly.

        Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until they are tender and slightly caramelized.

          While the vegetables are roasting, cook the pasta according to package instructions until al dente, then drain, reserving a cup of pasta water.

            In a large skillet, combine the cooked pasta and roasted vegetables. Add the fresh spinach and cook over medium heat for 2-3 minutes, stirring until the spinach wilts.

              If the mixture seems dry, add some reserved pasta water, 1 tablespoon at a time, to achieve your desired consistency.

                Remove from heat and stir in grated Parmesan cheese until melted. Adjust seasoning with salt and pepper if necessary.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4