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This roasted vegetable pasta is tossed with a lot of caramelized roasted veggies and a scrumptious balsamic garlic butter sauce. So easy and scrumptious!
This roasted veggie pasta was an prompt hit in our home!
I imply, it’s onerous to go incorrect in our guide with mixing a giant pan of caramelized veggies with pasta. However we beloved the simplicity of the butter-balsamic-garlic sauce right here, which completely complemented the flavors of the roasted veggies with out overpowering them. When tossed with a beneficiant handful of salty freshly-grated Parm and plenty of contemporary basil, this dish was completely bursting with huge, contemporary, summertime flavors. We went again for seconds…after which thirds! Couldn’t get sufficient of this one. ♡
The veggie choices listed below are completely versatile, so please be happy to make use of no matter sounds good (or is overflowing in your backyard, should you occur to have a inexperienced thumb!). You could possibly additionally add in an additional protein should you’d like (reminiscent of rooster, sausage, shrimp, and many others). And whereas I really like the nice and cozy roasted veggies right here contemporary out of the oven, we are able to vouch that this recipe tastes equally scrumptious served as extra of a chilly pasta salad, so make sure you take pleasure in these leftovers too.
Let’s make some veggie pasta!
Roasted Vegetable Pasta Components
Listed here are just a few fast notes in regards to the substances you will have to make this roasted veggie pasta recipe:
- Veggies: I really like a summertime mixture of contemporary zucchini, eggplant and crimson onion for this pasta. When evenly reduce into bite-sized items and tossed with olive oil, salt and pepper, they roast and caramelize fantastically within the oven.
- Tomatoes: Cherry tomatoes add a scrumptious pop of juicy sweetness and a contact of acidity to the pasta. They don’t must roast fairly so long as the opposite veggies, so I like to recommend including them in midway via roasting.
- Pasta: I used mezze rigatoni for the batch proven right here, however nearly any form of pasta will work for this recipe. If you’re making this recipe gluten-free, simply use your favourite model of gf pasta.
- Butter: Salted butter types a yummy, creamy base for the balsamic garlic sauce. When you solely have unsalted butter readily available, no worries, simply add in an additional 1/8 teaspoon nice sea salt.
- Seasonings: A easy mixture of pressed (or minced) contemporary garlic, crushed crimson pepper flakes, and balsamic vinegar give this sauce a savory and slighly-sweet-and-spicy kick. Be happy to extend the quantity of any of those substances if desired.
- Parmesan: We’ll combine a beneficiant quantity of freshly-grated Parmesan into the sauce to provide it some additional umami, tacky taste. As all the time, make sure you purchase a block of Parm and grate it by hand if you want it to soften easily into the sauce.
- Basil: Lastly, we’ll end the pasta with a beneficiant sprinkling of finely-chopped basil leaves, which add a scrumptious pop of herby contemporary taste to the dish.
Recipe Suggestions
Detailed recipe directions are included within the recipe field on the backside of this publish. However listed below are just a few additional suggestions to assist make this recipe successful!
- Lower the greens evenly. Attempt to reduce the eggplant, zucchini and crimson onion chunks into kind of equally-sized items in order that they may prepare dinner evenly.
- Don’t overcrowd the veggies. Use a big baking sheet or two medium baking sheets so that you’ve got sufficient room to unfold the veggies out in a single layer. It will assist them to prepare dinner evenly and get good and browned and caramelized (as a substitute of steamed).
- Grate the Parmesan by hand. If doable, buy a block of Parmesan and grate the cheese by hand so that it’ll soften easily into the pasta sauce.
- Toss the pasta gently. The roasted veggies will likely be pretty tender and fragile, so I like to recommend simply giving them a quick and delicate toss to combine with the pasta in order that they don’t disintegrate.
- Season to style. Don’t overlook to season the pasta water, and provides the completed pasta a closing style check earlier than serving to see if it wants any additional salt, pepper, balsamic or contemporary basil.
Recipe Variations
Listed here are just a few extra variations that you’re welcome to attempt with this vegetable pasta:
- Add a protein. Add a cooked protein of your selection, reminiscent of Italian sausage, rooster, steak, shrimp, salmon or scallops.
- Add nuts. Add toasted pine nuts or chopped walnuts.
- Add totally different herbs. Add extra contemporary herbs to the sauce, reminiscent of chopped contemporary rosemary, thyme or sage.
- Use totally different veggies or greens. Add totally different veggies to roast, reminiscent of asparagus, bell peppers, broccoli, cauliflower, inexperienced beans, mushrooms, or yellow squash.
- Make it gluten-free and/or vegan. Use your favourite gf pasta to make this recipe gluten-free. Use olive oil (instead of butter) and omit the Parmesan (or use dairy-free Parmesan or a sprinkling of dietary yeast) to make this recipe vegan.
Favourite Vegetarian Pasta Recipes
On the lookout for extra yummy veggie-forward pasta recipes to attempt? Listed here are just a few of our favorites:
Roasted Greens:
- 2 medium zucchini (1 pound), reduce into half moons
- 1 small eggplant (1 pound), diced into 1-inch cubes
- 1 small crimson onion, thickly sliced
- 3 tablespoons olive oil, divided
- nice sea salt and freshly-ground black pepper
- 1 pound cherry or grape tomatoes
Garlic Balsamic Pasta:
- 1 pound pasta (I used mezze rigatoni)
- 4 tablespoons salted butter
- 5 massive garlic cloves, pressed or minced
- 1/2 teaspoon crushed crimson pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese, plus additional for serving
- 1/3 cup finely-chopped contemporary basil, plus additional for serving
- Prep the oven, baking sheet and pasta water. Warmth the oven to 425°F. Line a big baking sheet with parchment paper. Convey a big stockpot of generously-salted pasta water to boil.
- Roast the greens. Mix the zucchini, eggplant and crimson onion in a big mixing bowl and drizzle with 2 tablespoons olive oil. Toss to mix, then prepare the greens in an excellent layer on the ready baking sheet. Season generously with salt and pepper. Roast for quarter-hour. In the meantime, toss the cherry tomatoes within the mixing bowl with the remaining oil and season with salt and pepper. Take away the baking sheet from the oven, gently scoot the veggies over barely to make room for the tomatoes, then add the cherry tomatoes to the sheet. Roast for 15 extra minutes.
- Cook dinner the pasta. After getting returned the baking sheet to the oven with the cherry tomatoes, add the pasta to the water and prepare dinner till *simply* al dente. In the meantime…
- Make the garlic brown butter balsamic sauce. Add the butter to a big nonstick sauté pan and warmth over medium-high warmth till it’s utterly melted and barely begins to foam. Add the garlic and crushed crimson pepper flakes and sauté for 1 minute, stirring, whereas the butter continues to brown. Flip off the warmth, add the balsamic vinegar, and stir to mix. Round this level, the pasta needs to be able to go. Use a spider strainer to switch the pasta on to the butter sauce and toss till mixed. Add the Parmesan and proceed tossing, including in a small scoop of the starchy pasta water if wanted, till the cheese has melted and shaped a shiny coating for the pasta.
- Mix. Add all the roasted veggies and basil to the pasta (you may both do that within the sauté pan, or pour out the pasta water and use the stockpot) and toss very gently till mixed.
- Serve. Serve instantly, garnished with additional basil, grated Parmesan and some twists of black pepper.
