Roasted Veggie Pasta Recipe

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color to the dish.

Zucchini: A mild-flavored vegetable that becomes tender and slightly sweet when roasted.

Bell pepper: Adds a crunchy texture and a hint of sweetness to the pasta.

Olive oil: Used to coat the vegetables, helping them roast to perfection.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a touch of heat and depth to the dish.

Pasta: The base of the dish, any type will work, but choose your favorite.

Parmesan cheese: Adds a rich, savory flavor that complements the roasted vegetables.

Basil: Fresh basil adds a fragrant and slightly peppery note to the pasta.

When roasting cherry tomatoes, zucchini, and bell pepper, make sure to spread them out evenly on the baking sheet to ensure they roast properly. Overcrowding the vegetables can lead to steaming rather than roasting, which will prevent them from achieving that desirable slight char.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an excellent alternative.

• cherry tomatoes - Substitute with diced regular tomatoes: If you don't have cherry tomatoes, diced regular tomatoes can work, though they may be juicier.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good replacement.

• zucchini - Substitute with eggplant: Eggplant can provide a similar texture, though it has a slightly different flavor profile.

• bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and similar texture, adding a slight kick to the dish.

• bell pepper - Substitute with roasted red peppers: Roasted red peppers offer a sweet, smoky flavor that complements the dish well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well for roasting vegetables.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same amount for a similar taste.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor, making it a good alternative.

• black pepper - Substitute with crushed red pepper: Crushed red pepper adds a bit of heat and a different flavor profile.

• pasta - Substitute with whole wheat pasta: Whole wheat pasta offers more fiber and a slightly nuttier flavor.

• pasta - Substitute with gluten-free pasta: Gluten-free pasta is a good option for those with gluten sensitivities.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• basil - Substitute with oregano: Oregano has a different but complementary flavor that works well in pasta dishes.

• basil - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can substitute for basil.

• Allow the roasted veggies and pasta to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the roasted veggie pasta into an airtight container. For best results, use a container that fits the amount of pasta closely to minimize air exposure.
• Store the container in the refrigerator. The pasta will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the pasta in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The roasted veggie pasta can be frozen for up to 2 months.
• When ready to enjoy, thaw the pasta in the refrigerator overnight. Reheat in a skillet over medium heat, adding a splash of olive oil or a bit of water to help loosen the pasta and maintain its texture.
• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until warmed through.
• If the pasta seems dry after reheating, toss with a little extra olive oil or a sprinkle of parmesan cheese to revive its flavor and texture.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Once the oil is hot, add the leftover roasted veggie pasta.
  4. Stir occasionally until the pasta is heated through, about 5-7 minutes.
  5. If the pasta seems dry, add a tablespoon of water or vegetable broth to moisten it.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the roasted veggie pasta in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for 15-20 minutes, or until the pasta is heated through.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place the roasted veggie pasta in a microwave-safe dish.
  2. Add a tablespoon of water or vegetable broth to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the pasta is heated through.

• Boiling Water Method:

  1. Bring a pot of water to a boil.
  2. Place the leftover roasted veggie pasta in a heatproof colander.
  3. Submerge the colander in the boiling water for about 30 seconds to 1 minute.
  4. Remove the colander and let the pasta drain.
  5. Toss with a bit of olive oil or parmesan cheese before serving.

• Oven: Used to roast the vegetables at 400°F (200°C) until they are tender and slightly charred.

• Baking sheet: A flat surface to place the cherry tomatoes, zucchini, and bell pepper for roasting.

• Mixing bowl: A large bowl to combine the roasted veggies and cooked pasta.

• Pot: Used to cook the pasta according to the package instructions.

• Colander: Used to drain the cooked pasta.

• Knife: Essential for slicing the zucchini and bell pepper.

• Cutting board: A surface to safely slice the vegetables.

• Measuring cups: Used to measure the cherry tomatoes, zucchini, bell pepper, and grated parmesan cheese.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, and chopped basil.

• Tongs: Useful for tossing the vegetables with olive oil, salt, and pepper on the baking sheet.

• Wooden spoon: Handy for mixing the roasted veggies and pasta together.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

Prep veggies in advance: Chop and store cherry tomatoes, zucchini, and bell pepper in the fridge the night before.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Cook pasta ahead: Cook the pasta a day before and store it in the fridge. Reheat it by tossing it with the roasted veggies.

Sheet pan method: Roast all veggies on one sheet pan for easy cleanup and faster cooking.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.