overhead view of a white oval dish full of penne and vegetables
Print Recipe Pin Recipe
5 from 2 votes

Mediterranean Roasted Vegetable Pasta Recipe

This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Italian, Mediterranean
Servings: 4 as a main (6 as a side)
Calories: 561kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 12 oz penne pasta (see note 1)

For the vegetables

  • 1 zucchini
  • 1 large red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

For the sauce

  • 1/4 cup olive oil
  • 1/4 cup parmesan - grated
  • 1 garlic clove - minced
  • 1 tsp dried Italian herbs
  • 1/2 tsp salt
  • 1/2 tsp pepper

To serve

  • additional parmesan
  • Fresh oregano - for garnish

Instructions

Roasting the vegetables

  • Pre-heat the oven to 230ºC/450°F.
  • Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
  • Cut the bell peppers into 1/2 inch pieces.
  • Peel the onion and then cut into thick wedges.
  • Pour the olive oil, salt, and pepper into a large roasting tin.
  • Add in all the chopped veg and stir well until everything is well coated.
  • Roasted for 30 minutes until slightly charred and tender.

Prepare the sauce

  • Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.

Cooking the Pasta

  • Whilst the veg is roasting bring a large pan of water to the boil.
  • Salt it well and add the pasta.
  • Cook as per the packet until al-dente.

To finish the dish

  • Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
  • Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
  • Remove the veg from the oven and empty the veg and any oil over the drained pasta.
  • Pour over the sauce and stir everything until well combined. You can add more cooking water if
  • Serve sprinkled with some fresh oregano and more parmesan if desired.

Notes

  1. Instead of Penne Pasta you can use:
    • Rigatoni
    • Rotini
    • Gemelli
    • Ziti

Nutrition

Calories: 561kcal | Carbohydrates: 72g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 984mg | Potassium: 483mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 103.6mg | Calcium: 116mg | Iron: 2.2mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts