Mediterranean Roasted Vegetable Pasta

Introduction

A vibrant and wholesome pasta dish featuring tender roasted Mediterranean vegetables, fragrant herbs, and creamy feta cheese. This easy-to-make recipe is perfect for a light dinner or a hearty lunch.

Ingredients

• 8 ounces pasta (penne or fusilli work well)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with oregano, basil, salt, and pepper. Toss until the vegetables are well coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
5. Once the vegetables are done, remove them from the oven and combine them with the cooked pasta in a large bowl. Toss gently to mix.
6. Serve the pasta warm, topped with crumbled feta cheese and fresh basil leaves for garnish.

Variation

1. Protein Boost
   Add grilled chicken, sautéed shrimp, or chickpeas to make this dish heartier. Grilled chicken pairs wonderfully with the roasted vegetables and herbs, while shrimp adds a seafood twist that complements the Mediterranean flavors. Chickpeas are a great plant-based option for added protein and texture.
2. Cheese Substitutes
   If feta isn’t your favorite, swap it for goat cheese, Parmesan shavings, or a dairy-free cheese alternative. Goat cheese will melt slightly, creating a creamy texture, while Parmesan adds a nutty, salty finish. For dairy-free diets, try a cashew-based cheese alternative for a similar tangy flavor.
3. Spice It Up
   Add a pinch of red pepper flakes or a drizzle of harissa for a bit of heat. These additions enhance the dish’s flavor profile without overpowering the natural sweetness of the roasted vegetables.

Cooking Notes

1. Feel free to substitute the pasta with a gluten-free variety for a gluten-free meal.
2. Add a drizzle of balsamic glaze for a tangy flavor boost.
3. For extra protein, include grilled chicken or chickpeas.

Serving Suggestions

1. Family Style
   Serve the pasta in a large, colorful platter, garnished with fresh basil leaves and a drizzle of olive oil. This presentation makes it perfect for casual dinners or potlucks, inviting everyone to dig in.
2. Paired with a Side Salad
   Accompany this dish with a crisp green salad dressed in a simple vinaigrette. The freshness and crunch of the salad contrast beautifully with the warm, tender roasted vegetables and pasta.
3. Make It a Meal
   For a Mediterranean feast, serve with crusty bread and a side of hummus or tzatziki. These accompaniments complement the flavors of the pasta and round out the meal.

Tips

1. Vegetable Prep
   Cut all vegetables into similar-sized pieces to ensure they roast evenly. For best results, use fresh, firm vegetables that are in season for maximum flavor.
2. Make Ahead
   Roast the vegetables up to a day in advance and store them in the refrigerator. When ready to serve, reheat gently in the oven or microwave and toss with freshly cooked pasta.
3. Customizable Flavors
   Experiment with different herbs and spices, such as rosemary, thyme, or smoked paprika, to give the dish a unique twist every time you make it. You can also add a splash of lemon juice or zest for a bright, citrusy note.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 8 g
• Sodium: 320 mg

Frequently Asked Questions

1. Can I use different vegetables for this dish?
   Absolutely! This recipe is versatile and works well with other vegetables like eggplant, asparagus, or mushrooms. Just ensure all vegetables are cut to a similar size to roast evenly.
2. What type of pasta works best?
   Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the roasted vegetables and sauce well. However, feel free to use spaghetti or linguine for a different texture.
3. Can I make this dish vegan?
   Yes, simply omit the feta cheese or replace it with a plant-based alternative. The dish is naturally packed with flavor, so it will still be delicious without the cheese.
4. How can I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of olive oil or water to refresh the dish.

Conclusion

Mediterranean Roasted Vegetable Pasta is a vibrant, easy-to-make dish perfect for any occasion. With its blend of roasted vegetables, fragrant herbs, and creamy feta, it delivers a wholesome and satisfying meal in just 35 minutes. Whether you’re serving it as a main course or pairing it with sides, this pasta is sure to become a favorite in your recipe rotation. Let this dish inspire you to experiment with different flavors and vegetables for endless variations!

Mediterranean Roasted Vegetable Pasta

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• Author: Avery
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and wholesome pasta dish featuring tender roasted Mediterranean vegetables, fragrant herbs, and creamy feta cheese. This easy-to-make recipe is perfect for a light dinner or a hearty lunch.

 

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Ingredients

Scale 1x2x3x

• 8 ounces pasta (penne or fusilli work well)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• Fresh basil leaves for garnish

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Instructions

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with oregano, basil, salt, and pepper. Toss until the vegetables are well coated.
• Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
• While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
• Once the vegetables are done, remove them from the oven and combine them with the cooked pasta in a large bowl. Toss gently to mix.
• Serve the pasta warm, topped with crumbled feta cheese and fresh basil leaves for garnish.

Notes

• Feel free to substitute the pasta with a gluten-free variety for a gluten-free meal.
• Add a drizzle of balsamic glaze for a tangy flavor boost.
• For extra protein, include grilled chicken or chickpeas.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 6 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 10 mg

Keywords: roasted vegetable pasta, Mediterranean pasta, healthy pasta