Pasta with Roasted Vegetables

This Vegan Greek Pasta Dish features al dente pasta tossed with a medley of roasted vegetables, infused with aromatic herbs and a drizzle of olive oil. It's a vibrant and hearty meal that captures the essence of Mediterranean flavors.

Ingredients

• Pasta (penne or fusilli) - 160 grams
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Red onion - 1 medium, sliced
• Cherry tomatoes - 150 grams, halved
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, bell pepper, red onion, cherry tomatoes, and minced garlic.
3. Drizzle with 2 tablespoons of olive oil, add dried oregano, dried thyme, salt, and black pepper. Toss until the vegetables are well coated.
4. Spread the vegetable mixture on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
5. Meanwhile, cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
6. Once the vegetables are done roasting, remove them from the oven and combine with the cooked pasta in a large mixing bowl.
7. Drizzle with the remaining tablespoon of olive oil and toss gently to combine.
8. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

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