Roasted Summer Vegetable Pasta

3.4
(132)

Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. For extra-hearty appetites, add halved bocconcini (small balls of fresh mozzarella), crumbled Feta, or goat cheese.

Roasted Summer Vegetable Pasta
Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. Get the recipe for Roasted Summer Vegetable Pasta. Photo: Marcus Nilsson
Hands On Time:
35 mins
Total Time:
35 mins
Yield:
4 serves

Ingredients

  • ¾ pound spaghetti

  • 1 medium eggplant, cut into 3/4-inch pieces

  • 1 medium onion, cut into 1-inch pieces

  • 1 yellow bell pepper, cut into 1-inch pieces

  • 8 cloves garlic

  • ½ cup olive oil

  • kosher salt and black pepper

  • 1 pound cherry tomatoes, halved or quartered if large

  • ¼ cup fresh oregano leaves

  • grated Parmesan, for serving

Directions

  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

  2. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.

  3. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.

Nutrition Facts (per serving)

653 Calories
30g Fat
83g Carbs
16g Protein
Nutrition Facts
Calories 653
% Daily Value *
Total Fat 30g 38%
Saturated Fat 4g 20%
Sodium 494mg 21%
Total Carbohydrate 83g 30%
Total Sugars 9g
Protein 16g
Calcium 79mg 6%
Iron 4mg 22%

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

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