Roasted Veggie Pasta Medley
This roasted veggie pasta medley is a quick and easy weeknight meal that's packed with flavor and nutrients. The roasted vegetables add a delicious sweetness and smokiness to the dish, while the sun-dried tomatoes and basil add a pop of acidity and freshness. The whole wheat pasta provides a good source of fiber and protein, making this a well-rounded meal that will keep you feeling satisfied.
This recipe was inspired by a dish I had at a local Italian restaurant. I loved the combination of roasted vegetables, sun-dried tomatoes, and basil, and I knew I had to recreate it at home. I experimented with different combinations of vegetables and seasonings until I came up with this recipe, which I think is even better than the original. This dish is perfect for a quick and easy weeknight meal, and it's also a great way to use up leftover roasted vegetables.
Roasted Veggie Pasta Medley Roasted Veggie Pasta Medley Roasted Veggie Pasta Medley Roasted Veggie Pasta Medley
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon avocado oil
  • 1 cup chopped red onion
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped broccoli florets
  • 1 pound whole wheat pasta
  • 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the avocado oil, red onion, zucchini, bell pepper, and broccoli.
  3. Spread the vegetables in an even layer on a baking sheet.
  4. Roast the vegetables for 20-25 minutes, or until tender.
  5. While the vegetables are roasting, cook the whole wheat pasta according to the package directions.
  6. Drain the pasta and return it to the pot.
  7. Add the roasted vegetables, sun-dried tomatoes, basil, and Parmesan cheese (if using).
  8. Season with salt and pepper to taste.
  9. Toss to combine.
  10. Serve immediately.
Why It Works
  • Roasting the vegetables brings out their natural sweetness and smokiness.
  • The sun-dried tomatoes add a pop of acidity and freshness.
  • The basil adds a bright, herbaceous flavor.
  • The whole wheat pasta provides a good source of fiber and protein.
  • This dish is quick and easy to make, making it a great weeknight meal.