Italian · Dinner
Roasted Vegetable Noodles
Roasted Vegetable Noodles is an Italian pasta dish of oven-roasted zucchini, bell pepper, and cherry tomato tossed with garlic, olive oil, and parmesan over short pasta, finished with fresh basil for a light, vegetable-forward main.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
453Calories
15.8gProtein
15.2gFat
65.2gCarbs
9.4gSugar
6.5gFiber
420mgSodium
10mgChol
3.7gSat Fat
830mgPotassium
172mgCalcium
2.9mgIron
0.2mcgVitamin B12
88mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
vegetarian
low-chol
Instructions
1
Prep
Heat oven to 220C (425F). Toss zucchini, bell pepper, cherry tomatoes, garlic, salt, and pepper with 1 tablespoon olive oil until coated.
2
Roast
Roast vegetables on top rack for 18–20 minutes at 220C, stirring halfway through, until edges char and peppers soften completely.
3
Boil
Boil pasta in salted water over high heat for 9–11 minutes until al dente; reserve 2 tablespoons pasta water and drain.
4
Plate
Toss drained pasta with roasted vegetables, remaining olive oil, reserved pasta water, parmesan, and torn basil; serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g short pasta (fusilli or penne)
- 22 small zucchini (about 120g)
- 11 bell pepper (about 75g)
- 5 oz140g cherry tomatoes
- 4 cloves4 cloves garlic
- 3 tbsp44ml olive oil, divided
- 0.8 oz24g parmesan
- a small handful of fresh basil leaves
- salt, to taste
- black pepper, to taste
