Roasted Summer Vegetable Pasta
This vegan roasted summer vegetable pasta features piles of seasonal produce for an easy, filling meal that's virtually effortless.
Servings 4 people
Calories 318kcal
Ingredients
- 250 grams (2 cups) cherry tomatoes
- 1 sweet red pepper* halved and sliced
- 1 small zucchini sliced (about 200 grams)
- ½ small red onion halved and sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon hot pepper flakes
- 250 grams (9 oz) dry pasta (1 package)
Instructions
- Preheat the oven to 200°C (400°F).
- Add the tomatoes, red pepper, zucchini, and onion to a large baking dish.250 grams (2 cups) cherry tomatoes, 1 sweet red pepper*, 1 small zucchini, ½ small red onion
- Add the oil, vinegar, salt, pepper, and pepper flakes to the vegetables. Stir until well combined and the vegetables are coated.2 tablespoons olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon hot pepper flakes
- Place the vegetables into the oven and roast for 20-25 minutes, or until the tomatoes are bursting and the vegetables are starting to colour.
- While the vegetables are roasting, cook the pasta in well salted water according to package instructions. To serve, top the pasta with the roasted vegetables and some pesto if desired. Serve hot.250 grams (9 oz) dry pasta
Video
Notes
* Use two pointed peppers or one bell/capiscum.
Nutrition
Calories: 318kcal | Carbohydrates: 55g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 315mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 59mg | Calcium: 46mg | Iron: 3mg