Description
A vibrant and flavorful pasta dish celebrating seasonal vegetables, perfect for summer gatherings.
Ingredients
Scale
- 250 grams (2 cups) cherry tomatoes
- 1 sweet red pepper, halved and sliced
- 1 small zucchini, sliced (about 200 grams)
- 1/2 small red onion, halved and sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon hot pepper flakes
- 250 grams (9 oz) dry pasta (1 package)
Instructions
- Preheat the oven to 200 degrees C (400 degrees F).
- In a large baking dish, add the cherry tomatoes, red pepper, zucchini, and red onion.
- Drizzle the vegetables with olive oil and balsamic vinegar, then sprinkle with sea salt, black pepper, and hot pepper flakes. Toss well.
- Place the baking dish in the oven and roast for 20-25 minutes.
- While vegetables are roasting, bring a large pot of salted water to a boil and cook the dry pasta until al dente, reserving 1/2 cup of pasta water before draining.
- Mix the pasta with roasted vegetables in a large bowl and add reserved pasta water or pesto if desired. Serve hot.
Notes
All vegetables should be at room temperature for the best roasting results. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta, summer vegetables, vegan, healthy recipe, easy dinner
