Description
This Garlic Roasted Vegetable Pasta features tender, caramelized vegetables and whole wheat spaghetti tossed with garlic, olive oil, and Parmesan. It’s a vibrant, hearty, and nourishing vegetarian meal perfect for busy weeknights or as a colorful side dish.
Ingredients
- 8 ounces whole wheat spaghetti
- 8 cups cubed mixed vegetables (e.g., eggplant, red bell peppers, zucchini, sweet potato, onion)
- 12 cloves garlic, whole, with skin on
- ¼ cup extra virgin olive oil, divided
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, minced
- Chili flakes, optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Place cubed vegetables and whole garlic cloves on the sheet.
- Drizzle half the olive oil over the vegetables. Season with salt and pepper, toss to coat, and spread in a single layer. Roast for 18–20 minutes until tender and lightly caramelized.
- While vegetables roast, cook spaghetti according to package directions. Reserve ½ cup pasta water before draining.
- Return pasta to the warm pot. Add roasted vegetables, remaining olive oil, Parmesan cheese, parsley, and chili flakes if using. Add a splash of reserved pasta water and toss to combine.
- Season with additional salt and pepper to taste. Serve warm, room temperature, or chilled as a pasta salad.
Notes
- Use any combination of seasonal vegetables you have on hand.
- To make vegan, omit Parmesan or use a plant-based alternative.
- Add lemon zest or juice for brightness.
- Roasted veggies can be made ahead and stored for up to 2 days.
- This dish can be served warm or cold as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg
