Roasted Vegetable Pasta

Roasted Vegetable Pasta is a vibrant and nutritious dish that combines al dente pasta with a medley of caramelized seasonal vegetables. This healthy American lunch option is both satisfying and full of flavor, perfect for a quick meal.

Ingredients

• Pasta (whole wheat) - 160 grams
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Red onion - 1 medium, sliced
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)
• Fresh basil - a handful, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, bell pepper, cherry tomatoes, and sliced red onion.
3. Drizzle the olive oil over the vegetables and add minced garlic, dried oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through.
6. While the vegetables are roasting, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
7. Once the vegetables are done roasting, combine them with the cooked pasta in a large bowl. Toss to combine.
8. Serve warm, topped with grated Parmesan cheese and fresh basil.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in vitamins and antioxidants from the variety of vegetables.

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