Description
This Roasted Vegetable Pasta recipe is a delightful combination of seasonal vegetables, hearty brown rice penne pasta, and a flavorful herb-infused dressing. Topped with feta cheese and fresh basil, this dish is bursting with colors and flavors.
Ingredients
Scale
Roasted Vegetables:
- 4 carrots, cut into 1-inch pieces
- 2 Vidalia onions or 1 small yellow onion, cut into 1-inch pieces
- 5 small pattypan squash, sliced in half
- 2 small zucchini, cut into 1-inch pieces
- 10 cherry tomatoes
Dressing:
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon sherry vinegar
- 2 garlic cloves, minced
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme, plus more for garnish
Additional Ingredients:
- 1 (16-ounce) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves, plus more for garnish
- Juice of ½ small lemon, plus more if desired
- Red pepper flakes
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Roast the carrots and onions on one sheet and the squash, zucchini, and tomatoes on the other until tender and browned.
- Prepare the dressing: In a large bowl, mix olive oil, sherry vinegar, garlic, herbes de Provence, thyme, salt, and pepper. Stir in the roasted vegetables.
- Cook the pasta: Cook the pasta according to package instructions. Drain and toss with the roasted vegetables.
- Final touches: Add feta, basil, lemon juice, red pepper flakes, salt, and pepper. Adjust seasoning to taste. Garnish with basil, thyme, and olive oil.
Notes
- You can customize the vegetables based on what’s in season or your preferences.
- Feel free to add other herbs or cheeses for variation.
- This dish is delicious both warm and at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Roasted Vegetable Pasta, Vegetable Pasta Recipe, Pasta with Roasted Vegetables
