Roasted Vegetable Pasta (Mediterranean Recipe)
This Roasted Vegetable Pasta is one of my favorite things to make on a cozy evening when I want something filling with tons of nutrition and flavor! Roasted veggies add the best flavor to take a basic tomato pasta up a level, and you can easily customize it by subbing your own favorite veggies!
Equipment
- 1 saucepan
- 1 Baking Sheet (half sheet sized)
Ingredients
- 8 oz penne pasta, dry (use 4-6 oz if you like a lighter pasta dish), I use lentil pasta
- 3 tablespoon extra-virgin olive oil, divided
- 1 red bell pepper
- ½ a large eggplant (~2 cups diced)
- 1 zucchini
- ½ a medium red onion
- 3 cloves garlic
- 1 (15 oz) can crushed tomatoes
- ¼ cup water
- 2 teaspoon dried oregano, divided
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ¾ teaspoon kosher salt, divided (more to taste)
- ½ teaspoon black pepper, divided
- 2 cups spinach
- 1-2 teaspoon balsamic vinegar (or squeeze of lemon)
- parmesan cheese (optional for topping)
- fresh basil (optional for topping)
Instructions
- Preheat the oven to 425℉ (218°C). Line a large baking sheet with parchment paper. Dice the eggplant, zucchini, and red bell pepper into bite-sized pieces. In a large mixing bowl, toss the chopped vegetables in 2 tablespoon of the extra-virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add them to the sheet pan in a single layer and roast 20-25 minutes or up to 30 minutes if you like them very well done. Cooking time will vary depending on your oven.
- While the vegetables roast, chop the red onion and mince the garlic. Heat a large skillet, saute pan, or Dutch oven on medium heat and add the remaining tablespoon of olive oil. Saute the onion for 4-5 minutes until softened. Add the garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon red pepper flakes, and remaining 1 teaspoon dried oregano. Cook while stirring for about 1 minute until everything is fragrant.
- Add the crushed tomatoes and ¼ cup water. Bring it to a gentle boil and then lower the heat. Simmer for 10-15 minutes, stirring occasionally.
- Add the pasta to a large pot of salted water (I use 2-3 teaspoon kosher salt). Cook according to the package directions. If you like it al dente, cook for 1-2 minutes less than the package calls for. Reserve 1 cup of the pasta water before draining.
- When the veggies are done, add the spinach to the tomato sauce and stir until it wilts, about 1-2 minutes. Add the roasted vegetables, pasta, and a quarter cup of the pasta water and give everything a good mix. Add more pasta water as needed to thin it out.
- Add 1-2 teaspoon of balsamic vinegar. Give it a taste and add more salt as needed. Optional: top with fresh parmesan and basil.
Notes
*nutrition information calculated using Brami brand of lentil pasta.
Expert Tips
- Cut the veggies into similar size pieces so they cook evenly. I like to do bite-sized pieces, but large chunks work too if you prefer!
- Make sure everything is in an even layer on the baking sheet.
- Don't forget to salt your pasta water! I use 2-3 teaspoons of salt for the pasta water (remember most of it gets dumped). If you do forget, you'll likely need to add a bit of salt to the pasta or additional salt at the end.
- If you want to lighten up the carbs, use 4 oz or 6 oz of pasta instead of the full 8 oz.
- To add more fiber, use a chickpea, lentil, or whole wheat pasta.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 2 cupsCalories: 390kcalCarbohydrates: 55gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gPotassium: 975mgFiber: 10g
Tried this recipe?Let us know how it was!
