Description
This Roasted Vegetable Pasta is a delightful and colorful dish that combines perfectly roasted vegetables with flavorful herbs and tangy feta. A wholesome and satisfying recipe that’s easy to make and bursting with fresh ingredients.
Ingredients
Scale
Vegetables:
- 4 carrots (cut into 1-inch pieces)
- 2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
- 5 small pattypan squash (sliced in half)
- 2 small zucchini (cut into 1-inch pieces)
- 10 cherry tomatoes
Other:
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon sherry vinegar
- 2 garlic cloves (minced)
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme (plus more for garnish)
- 1 (16-ounce) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves (plus more for garnish)
- Juice of ½ small lemon (plus more if desired)
- Red pepper flakes
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Roast vegetables.
- Prepare dressing: In a large bowl, combine olive oil, sherry vinegar, garlic, herbs, salt, and pepper. Add roasted vegetables.
- Cook pasta: Cook pasta until al dente. Drain and mix with vegetables.
- Final touches: Add feta, basil, lemon juice, and red pepper flakes. Season to taste.
- Garnish: Garnish with basil, thyme, and olive oil before serving.
Notes
- You can customize the vegetables based on your preference.
- Feel free to add more herbs or spices for extra flavor.
- This dish is best served fresh but also makes delicious leftovers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 9g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 17mg
Keywords: Roasted Vegetable Pasta, Vegetable Pasta Recipe, Healthy Pasta Dish
