Roasted Vegetable Pasta Recipe

Name: Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red bell peppers, cut in 1/2-inch chunks; 1 small eggplant, cut in 1/2-inch chunks; 1 crookneck yellow squash, cut in 1/2-inch chunks; 1 cup peeled and diced butternut squash; 1 tablespoon extra virgin olive oil; 34 lb penne pasta; 2 small tomatoes, cored and diced; ⅓ cup chopped fresh basil; 4 teaspoons balsamic vinegar; 1 garlic clove, minced; ⅓ cup reduced-fat parmesan cheese

Servings: persons

2 medium red bell peppers, cut in 1/2-inch chunks
1 small eggplant, cut in 1/2-inch chunks
1 crookneck yellow squash, cut in 1/2-inch chunks
1 cup peeled and diced butternut squash
1 tablespoon extra virgin olive oil
34 lb penne pasta
2 small tomatoes, cored and diced
⅓ cup chopped fresh basil
4 teaspoons balsamic vinegar
1 garlic clove, minced
⅓ cup reduced-fat parmesan cheese

1
Preheat oven to 450F Spray roasting pan with cooking oil spray.
2
Combine peppers, eggplant, yellow squash and butternut squash in roaster.
3
Spray lightly with cooking oil spray and sprinkle with salt and pepper.
4
Roast vegetables (about 20 to 25 minutes) until tender and they began to brown.
5
Stir occasionally to keep from burning on bottom.
6
Cook pasta in large pot of boiling salted water until tender but al dente.
7
Drain, reserving 1/3 cup liquid.
8
Toss vegetables, pasta, tomatoes and basin in large bowl.
9
Add garlic, olive oil and balsamic vinegar.
10
If too dry, add up to 1/3 cup reserved pasta liquid.
11
Correct salt and pepper seasoning.
12
Serve with Parmesan cheese.

14844

kcal

Calories

129

Fat

2867

Carbs

508

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 medium red bell peppers, cut in 1/2-inch chunks, 1 small eggplant, cut in 1/2-inch chunks, 1 crookneck yellow squash, cut in 1/2-inch chunks, 1 cup peeled and diced butternut squash, and more.

Yes, Roasted Vegetable Pasta 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!

Roasted Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions