Description
Mediterranean Roasted Vegetable Pasta brings garden-fresh ingredients together in a colorful symphony of flavors. Rich olive oil, herbs, and perfectly caramelized vegetables create a simple yet elegant meal that transports you straight to southern European comfort.
Ingredients
Scale
Vegetables:
- 2 red bell peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1 ½ cups frozen peas, thawed
Pasta and Sauce:
- 1 pound penne pasta
- 3 cups marinara sauce (store-bought or homemade)
Cheese and Seasoning:
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried Italian seasoning or herbs de Provence
- 1 cup grated fontina cheese
- ½ cup grated smoked mozzarella
- ¼ cup grated Parmesan
- ⅓ cup grated Parmesan (for topping)
- 2 tablespoons butter, cut into small pieces
Instructions
- Crank the oven to a scorching 450°F (230°C), preparing for vegetable transformation.
- Spread bell peppers, zucchini, summer squash, mushrooms, and onion across a baking sheet, lavishing them with olive oil, salt, black pepper, and dried herbs, then roast until vegetables become tender and caramelized, approximately 15 minutes.
- Simultaneously, launch pasta into a bubbling pot of salted water, cooking slightly less than package instructions to maintain a firm texture, around 6 minutes.
- Drain pasta and transfer to a generous mixing bowl, introducing roasted vegetables, marinara sauce, fontina, mozzarella, and peas, seasoning with additional salt and pepper, gently folding to ensure uniform coating.
- Transfer the vibrant mixture into a well-greased 9×13-inch baking dish, creating an inviting canvas of culinary potential.
- Generously crown the pasta with remaining Parmesan cheese and strategically placed butter pieces, promising a golden, crispy summit.
- Slide the dish into the oven, baking for roughly 25 minutes until the top achieves a gorgeous golden hue and cheese melts into irresistible pools.
- Allow the pasta to rest momentarily after emerging from the oven, letting flavors harmonize before serving this rustic, comforting masterpiece.
Notes
- Vegetable Selection Matters: Choose fresh, firm vegetables with vibrant colors to ensure maximum flavor and texture in your roasted pasta dish.
- Precise Roasting Technique: Cut vegetables into uniform sizes to guarantee even cooking and prevent some pieces from burning while others remain undercooked.
- Cheese Flexibility: Swap fontina and mozzarella with dairy-free alternatives like nutritional yeast or vegan cheese for a plant-based version that maintains
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 45 mg