Pasta With Roasted Vegetables Recipe

Name: Pasta With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, cored & seeded cut into 1/2-inch strips; 1 green pepper, cored & seeded, cut into 1/2-inch strips; 1 yellow pepper, cored and seeded cut into 1/2-inch strips; 2 red onions, sliced into 1/2-inch wedges; 2 small yellow zucchini, cut into 1/2-inch coins; 1 small eggplant, cut into 1-inch cubes; 4 garlic cloves, peeled & chopped in half; ¼ cup sicilian extra virgin olive oil; ¼ cup Italian parsley, minced; 2 teaspoons fresh thyme, leaves only; salt & freshly ground black pepper; 1 lb farfalle pasta (bowtie); freshly grated grana padano

Servings: persons

1 red pepper, cored & seeded cut into 1/2-inch strips
1 green pepper, cored & seeded, cut into 1/2-inch strips
1 yellow pepper, cored and seeded cut into 1/2-inch strips
2 red onions, sliced into 1/2-inch wedges
2 small yellow zucchini, cut into 1/2-inch coins
1 small eggplant, cut into 1-inch cubes
4 garlic cloves, peeled & chopped in half
¼ cup sicilian extra virgin olive oil
¼ cup Italian parsley, minced
2 teaspoons fresh thyme, leaves only
salt & freshly ground black pepper
1 lb farfalle pasta (bowtie)
freshly grated grana padano

1
Preheat the oven to 400 degrees F.
2
Prepare the vegetables.
3
Cut the eggplant & place in a colander.
4
Season with salt and allow the bitter juices to drain out for 30 minutes.
5
Place all of the vegetables in a roasting pan and mix in the olive oil, stirring to coat.
6
Bake, stirring often, for about 40 minutes or until all the vegetables are tender.
7
Add half of the parsley and thyme, and season with salt and pepper.
8
Meanwhile, bring 4 quarts of water to a boil and add the pasta and salt.
9
Cook until al dente and drain, reserving 1/2 cup of the pasta water.
10
In a warmed serving bowl, toss the pasta, half of the vegetables, reserved water, and some grated grana.
11
Add the rest of the vegetables and serve, passing additional cheese at the table.

762

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 red pepper, cored & seeded cut into 1/2-inch strips, 1 green pepper, cored & seeded, cut into 1/2-inch strips, 1 yellow pepper, cored and seeded cut into 1/2-inch strips, 2 red onions, sliced into 1/2-inch wedges, and more.

Yes, Pasta With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions