Description
A hearty, wholesome, and flavorful pasta bowl featuring oven-roasted vegetables and whole wheat pasta—perfect for weeknight dinners.
Ingredients
12 oz whole wheat rotini or penne
1 zucchini, sliced
1 bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes
1 cup broccoli florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp sea salt
Black pepper to taste
1 tbsp nutritional yeast or halal-friendly parmesan (optional)
1 cup chickpeas or grilled tofu (optional)
Instructions
Preheat oven to 425°F and prepare a lined sheet pan.
Toss vegetables in olive oil, garlic powder, paprika, salt, and pepper.
Spread veggies on tray and roast for 20 minutes until golden and crisp.
Cook pasta while veggies roast; drain and set aside.
Optional: add chickpeas or tofu during last 10 minutes of roasting.
Toss cooked pasta with warm roasted veggies in a large bowl.
Sprinkle nutritional yeast or grated cheese on top before serving.
Notes
Double the batch of roasted veggies to use in meals throughout the week.
Add spinach or arugula at the end for extra greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 420
- Fat: 14g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg
Keywords: veggie pasta, roasted vegetables, weeknight dinner, vegetarian meal