Ingredients
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 12 oz pasta of choice
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, combine cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion.
- Drizzle with olive oil and season with salt, pepper, and Italian herbs. Toss to coat evenly.
- Roast in the oven for 20-25 minutes until tender and slightly charred.
- Meanwhile, cook pasta according to package instructions until al dente; drain and set aside.
- In a large bowl, combine roasted vegetables with cooked pasta.
- Toss with grated Parmesan cheese and garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg