Balsamic Roasted Vegetable Pasta
With zucchini, yellow squash and tomatoes, this balsamic roasted vegetable pasta is an easy vegetarian dinner recipe.
Servings: 4
Ingredients
- 3 garlic cloves, minced into a paste*
- 1 tablespoon whole grain msutard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 2 medium yellow squash, quartered lengthwise and cut into 1/2-inch pieces
- 1 pint cherry tomatoes
- 8 ounces penne pasta
- 1/4 cup grated parmesan plus more for serving
- 1/4 cup chopped basil
Instructions
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, whisk the garlic, mustard, salt, pepper, balsamic vinegar and olive oil.
- Stir the vegetables into the balsamic marinade.
- Use a slotted spoon to transfer the vegetables to the prepared sheet pans, leaving the extra marinade in the bowl. Spread the veggies into a single layer, roast for 25-30 minutes until the zucchini and squash are tender and lightly browned on the edges and the tomatoes are wrinkled.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions.
- Drain the pasta in a colander and stir it in the remaining marinade in the bowl. Fold in the roasted vegetables, parmesan and basil.
- Divide into serving plates or into bowls and top with additional grated parmesan as desired.
Notes
*Use a microplane or a grater to mince the garlic into a paste.
Instead of penne, you can substitute with orecchiette or fusilli. You can use gluten-free pasta.
To make the recipe vegan, leave out the parmesan or use nutritional yeast or a plant-based, dairy free parmesan.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat the pasta in a skillet over low to medium heat with a splash of olive oil or microwave it.
You can also enjoy leftovers cold as a pasta salad. I let them sit at room temperature for 15 minutes and then add baby spinach or arugula.
Nutrition
Calories: 423kcal | Carbohydrates: 57g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 470mg | Potassium: 938mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1107IU | Vitamin C: 62mg | Calcium: 123mg | Iron: 3mg