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roasted-vegetable-pasta-recipe

Roasted Vegetable Pasta Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups cherry tomatoes, halved
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 red onion, sliced
  • 3 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 12 oz gluten-free pasta
  • ¼ cup grated Parmesan cheese (optional)

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place cherry tomatoes, zucchini, bell pepper, and red onion on a baking sheet. Drizzle with olive oil, and season with salt, pepper, oregano, and basil. Toss to coat.
  3. Roast in preheated oven for 20-25 minutes, until vegetables are tender and slightly caramelized.
  4. While vegetables are roasting, cook gluten-free pasta according to package instructions. Drain and set aside.
  5. Combine roasted vegetables with cooked pasta. Toss to mix.
  6. Serve warm, topped with grated Parmesan cheese if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 60mg | Calcium: 60mg | Iron: 2mg

Keywords

Gluten-Free
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