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Roasted Veggie Pasta with Garlic Tomato Sauce
A comforting pasta dish brimming with roasted vegetables and a rich garlic tomato sauce. This easy, family-friendly meal is perfect for busy weeknights and can be customized with your favorite seasonal veggies. Enjoy a delicious and no-fuss dinner with simple cleanup.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
In a large bowl, toss the chopped zucchini and eggplant with the cherry tomatoes, olive oil, and minced garlic. Sprinkle in the salt, pepper, dried basil, and oregano. Spread them in a single layer on a baking sheet and roast for 25 to ⏱️ 30 minutes, until tender and golden.
Zucchini, Chopped2Eggplant, Chopped1Cherry Tomatoes, Halved1 CupOlive Oil2 TablespoonsGarlic, Minced4 ClovesDried Basil1 TeaspoonDried Oregano1 Teaspoon
3
While the vegetables roast, cook your pasta according to package instructions in generously salted water until al dente.
Pasta1 Pound
4
Once the veggies are out of the oven, combine the roasted mixture with the drained pasta in a large bowl, tossing well to coat the noodles with the flavorful oil and juices.
Pasta1 Pound
5
Serve hot, with an optional sprinkle of Parmesan cheese on top if desired.
Parmesan Cheese (Optional)
Nutrition Facts
calories
400 calories
fat Content
20g fat
serving Size
1 serving
fiber Content
10g fiber
sugar Content
8g sugar
sodium Content
400mg sodium
protein Content
10g protein
carbohydrate Content
60g carbs
saturated Fat Content
3g saturated fat
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