How To Make Rotini Pasta with Roasted Vegetables Recipe
A delicious pasta dish with a medley of roasted vegetables and tangy tomato sauce.
Serves:
Ingredients
- 12 oz rotini pasta
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup tomato sauce
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped (optional)
Instructions
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Preheat the oven to 400°F.
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Toss the sliced peppers, zucchini, squash, onion, and garlic in olive oil and season with salt and pepper.
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Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized.
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Cook the pasta according to package instructions until al dente.
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Heat the tomato sauce in a large saucepan over medium heat.
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Add the cooked pasta and roasted vegetables to the sauce and toss to combine.
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Serve the pasta with grated Parmesan cheese and fresh basil, if desired.
Nutrition
- Calories : 386kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 4mg
- Sodium : 422mg
- Total Carbohydrates : 58g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 14g
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