Pasta with baked vegetables
4 servings
60 minutes
Pasta with roasted vegetables is a true embodiment of Mediterranean cuisine, where the simplicity of ingredients combines with rich flavor. This recipe originates from Italian villages where fresh seasonal vegetables are roasted to reveal their natural sweetness. Roasted zucchini, carrots, and bell peppers add softness and caramelized notes to the dish, while garlic and Provençal herbs provide aroma. The combination of pasta, tomatoes, and olive oil makes the taste harmonious and rich. Pistachios add a light textural crunch. This dish is perfect for a light yet nutritious dinner, pairs wonderfully with white wine, and is served warm. Pasta with roasted vegetables is a cozy experience filled with the sunny aroma of Italy.
1
Preheat the oven to 200–205 degrees.
2
Mix zucchini, carrot, and bell pepper in a bowl.
- Zucchini: 1 piece
- Carrot: 1 piece
- Fresh yellow pepper: 1 piece
3
Add oil and salt to the vegetables to taste, and mix.
- Olive oil: 2 tablespoons
- Salt: to taste
4
Spread the vegetables on a baking tray in a single layer and bake for 15 minutes.
5
Meanwhile, cook the pasta according to the package instructions and reserve 0.5 cup of liquid at the end.
- Paste: 2 glasss
- Provencal herbs: 1 tablespoon
6
Heat the remaining oil in a large saucepan or skillet over medium heat.
- Olive oil: 2 tablespoons
7
Add green onion and fry for a minute.
- Green onions: 3 stems
8
Add garlic and ground red pepper, cook for another minute.
- Garlic: 2 cloves
- Ground red pepper: 1 teaspoon
9
Add tomatoes, herbs, and the liquid left after cooking the pasta. Simmer for a couple of minutes, stirring occasionally.
- Tomatoes: 2 pieces
- Provencal herbs: 1 tablespoon
10
Add baked vegetables and pasta, mix thoroughly.
- Zucchini: 1 piece
- Carrot: 1 piece
- Fresh yellow pepper: 1 piece
- Paste: 2 glasss
11
Season with salt and pepper to taste and serve, sprinkled with pistachios.
- Salt: to taste
- Ground black pepper: to taste
- Crushed pistachios: to taste