Herb Roasted Vegetable Pasta
Highlighted under: Healthy & Light
I love making Herb Roasted Vegetable Pasta for its vibrant flavors and ease of preparation. Every ingredient, from the seasonal vegetables to the fragrant herbs, contributes to a dish that feels both hearty and light. It’s a wonderful way to enjoy the bounty of fresh produce in a simple yet satisfying meal. This recipe is perfect for those busy weeknights when I crave something nutritious without spending hours in the kitchen. With just a handful of ingredients, I can whip up a comforting dish that everyone will enjoy.
As I crafted this Herb Roasted Vegetable Pasta, I realized how easy it is to elevate simple ingredients. I started with seasonal vegetables like bell peppers, zucchini, and cherry tomatoes, roasting them to concentrate their flavors. Combining these with the pasta creates a delightful medley that’s bursting with freshness.
One important tip I discovered is to add the herbs towards the end of roasting. This allows their essential oils to release without losing their vibrant taste. The result: a colorful pasta dish that not only looks good but tastes even better!
Why You'll Love This Recipe
- Bright and colorful vegetables loaded with flavor
- Perfectly coated in aromatic herb-infused olive oil
- Quick and easy – ready in under 40 minutes!
Choosing the Right Pasta
Selecting the right type of pasta can enhance your Herb Roasted Vegetable Pasta dish significantly. Short pastas like fusilli or penne work best as they trap the olive oil, herbs, and bits of roasted vegetables, ensuring every bite is packed with flavor. If you prefer long pasta, consider spaghetti or linguine; just make sure to toss it well with the other ingredients so everything is evenly coated.
Don’t forget about cooking the pasta al dente! This means cooking it until it’s firm to the bite, which typically takes about 2 minutes less than the package instructions. This texture not only adds a pleasing chew but helps the pasta hold up when mixed with the warm vegetables and oil.
Maximizing Flavor with Herbs
The herbs in this recipe significantly contribute to the depth of flavor in your pasta. Fresh herbs like basil or parsley not only add a burst of color but also offer bright, aromatic notes that complement the roasted vegetables. If fresh herbs aren't available, you can substitute with dried herbs; just remember that dried herbs can be more potent, so use about one-third of the amount called for fresh herbs.
To maximize the flavors, I recommend adding minced garlic right before tossing the pasta with the vegetables. This ensures the garlic doesn't burn while the vegetables roast, maintaining its fragrant quality and preventing a bitter taste. Tossing the garlic in allows it to mellow and infuse throughout the dish as the warm pasta combines with the roasted ingredients.
Ingredients
For the Pasta
- 12 oz (340g) pasta of your choice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cloves garlic, minced
For the Roasted Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tbsp fresh herbs (like parsley or basil), chopped, plus more for garnish
Instructions
Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare the Vegetables
In a large mixing bowl, combine the diced bell peppers, zucchini, cherry tomatoes, and onion. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and dried herbs. Toss to coat.
Roast the Vegetables
Spread the prepared vegetables on a baking sheet in a single layer. Roast for about 20 minutes or until the vegetables are tender and lightly caramelized.
Cook the Pasta
While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.
Combine and Serve
In a large serving bowl, combine the cooked pasta with the roasted vegetables and minced garlic. Drizzle with the remaining olive oil and add the fresh herbs. Toss gently and serve warm.
Pro Tips
- Feel free to substitute with any seasonal vegetables you have on hand. Adding a splash of lemon juice before serving can elevate the dish even further.
Storing and Reheating
If you find yourself with leftovers, this Herb Roasted Vegetable Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To help maintain the quality, it's best to store the pasta separate from the vegetables if possible. This prevents the pasta from becoming mushy and overcooked when reheated.
When ready to enjoy your leftovers, you can reheat the pasta in a microwave for about 1-2 minutes, adding a splash of water to prevent drying out. Alternatively, toss it in a skillet over medium heat for about 5-7 minutes, along with a drizzle of olive oil and a sprinkle of fresh herbs for a vibrant refresh.
Serving Suggestions
This pasta makes a delightful main dish, but you can also serve it alongside a crisp green salad or some garlic bread for a complete meal. Adding freshly grated Parmesan cheese right before serving can elevate the dish further, offering a savory, creamy contrast to the sweet roasted vegetables.
For a bit of heat, consider topping your dish with red pepper flakes or a drizzle of balsamic glaze just before serving. These extra touches could transform your meal and impress your family or guests, making them feel like they’re dining in a cozy Italian restaurant right at home.
Questions About Recipes
→ Can I use different types of pasta?
Absolutely! Any pasta shape will work well with this dish.
→ How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
→ Can I make this dish vegan?
Yes, this recipe is already vegan. Just ensure the pasta you choose is also vegan.
→ What can I serve with this pasta?
It pairs well with a simple green salad or garlic bread.
Herb Roasted Vegetable Pasta
I love making Herb Roasted Vegetable Pasta for its vibrant flavors and ease of preparation. Every ingredient, from the seasonal vegetables to the fragrant herbs, contributes to a dish that feels both hearty and light. It’s a wonderful way to enjoy the bounty of fresh produce in a simple yet satisfying meal. This recipe is perfect for those busy weeknights when I crave something nutritious without spending hours in the kitchen. With just a handful of ingredients, I can whip up a comforting dish that everyone will enjoy.
What You'll Need
For the Pasta
- 12 oz (340g) pasta of your choice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cloves garlic, minced
For the Roasted Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tbsp fresh herbs (like parsley or basil), chopped, plus more for garnish
How-To Steps
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the diced bell peppers, zucchini, cherry tomatoes, and onion. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and dried herbs. Toss to coat.
Spread the prepared vegetables on a baking sheet in a single layer. Roast for about 20 minutes or until the vegetables are tender and lightly caramelized.
While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.
In a large serving bowl, combine the cooked pasta with the roasted vegetables and minced garlic. Drizzle with the remaining olive oil and add the fresh herbs. Toss gently and serve warm.
Extra Tips
- Feel free to substitute with any seasonal vegetables you have on hand. Adding a splash of lemon juice before serving can elevate the dish even further.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 120mg
- Total Carbohydrates: 56g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 11g