Nothing says summer like roasted vegetables. And nothing says delicious quite like pasta. There are so many wonderful kinds: ravioli, gnocchi, macaroni, lasagna, spaghetti… That being said, you really should only use rotini noodles in this roasted vegetable pasta. It’s great at holding a thin layer of cheddar cheese and marinara sauce. And melted cheese + herby marinara + roasted zucchini and bell peppers help add up to any awesome pasta dish. Feel free to swap in any vegetables that you can roast. I imagine broccoli, eggplant, or cauliflower will all work just as well.
If roasted vegetables aren’t quite what you’re looking for right now, be sure to check out my recipes for The Greenest Pasta Ever and Butternut Squash Pasta for other ways to get your pasta fix!
Roasted Vegetable Rotini
Course: MainCuisine: American5
servings30
minutes40
minutesIngredients
- Roasted Vegetables
3 zucchini, diced
3 bell peppers, diced
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
- Pasta
8 oz rotini
1 tsp salt
3/4 cup cheddar cheese, shredded
1/2 pasta water (as needed)
1 1/2 cups marinara sauce
Directions
- Chop the zucchini and bell peppers and toss them with the olive oil and spices in a large mixing bowl. Spread them out on a sheet pan and bake for 25-30 minutes at 400 F, flipping halfway through.
- Meanwhile, cook the pasta according to directions until it is just done. Set aside about 1/2 cup of the pasta water and drain the noodles.
- Add the shredded cheese and pasta water to the rotini until the cheese has melted and covered the noodles. Add the marinara sauce and stir so that everything is coated.
- Add the roasted vegetables and stir to combine. Season with additional salt and black pepper if needed. Serve warm!
This recipe was adapted from A Simple Palate’s Cheesy Rotini Pasta with Roasted Vegetables.
