Roasted Vegetable Pasta

Pasta and roasted vegetables in a brown bowl with garlic bread

This roasted vegetable pasta is brimming with fresh veggies and is the perfect way to use up all the odd n' ends vegetables in your fridge before they go bad. It's quick, easy, and super flavorful thanks to the addition of some balsamic vinegar.

Course Main Course

Cuisine Italian

Keyword Roasted Vegetable Pasta

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 211kcal

Author Heather Cheney

Ingredients

2 tablespoons olive oil
1 cup diced zucchini
1 cup diced onion
1 cup diced green bell pepper
1 cup sliced mushrooms
2 cloves minced garlic
2 tablespoons olive oil
28 ounces petite diced tomatoes undrained
½ cup red wine
1 cup marinated artichoke hearts diced
1 ½ teaspoons balsamic vinegar
1 ½ teaspoons sugar
1 teaspoon dried oregano
1 ½ teaspoons salt
pepper to taste
1 /4 cup chopped fresh basil or 1 tablespoon dried basil

Instructions

Preheat oven to 425 degrees.
Place zucchini, peppers, mushrooms, and onion (or whatever vegetables you are using) on a baking sheet. Drizzle 2 tablespoons of olive oil over them and toss to coat. Season lightly with salt and roast for 20-30 minutes or until all vegetables are tender. Starchy vegetables may take longer to cook.
In a large skillet, heat remaining 2 tablespoons of olive oil on medium, add garlic and saute until fragrant, about 1 minute. Add in the diced tomatoes, artichoke hearts, wine, vinegar, salt, sugar, and oregano and simmer uncovered for 15 minutes or until slightly thickened.
Season sauce to taste with salt and pepper and stir in roasted vegetables and fresh basil. Serve immediately or allow to simmer an additional 15 minutes to allow flavors to meld.
Serve over pasta with shredded parmesan cheese.

Nutrition