Looking for a quick, healthy, and utterly delicious meal that celebrates the vibrant flavors of the season? Look no further than our Easy Roasted Vegetable Spaghetti! In just 35 minutes, you can whip up a delightful Italian dish that not only satisfies your taste buds but also fills your kitchen with the irresistible aroma of roasted vegetables. With the perfect balance of sweet cherry tomatoes, tender zucchini, and colorful bell peppers tossed with al dente spaghetti, this recipe is a feast for both the eyes and the palate. Ready to elevate your dinner game and impress your family or guests? Let’s dive into the details of this scrumptious recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help roast the vegetables perfectly, bringing out their natural sweetness.
- While the oven is heating, prepare the vegetables. Rinse the cherry tomatoes under cool water, then slice them in half. Wash the zucchini and bell peppers; dice the zucchini into small cubes and chop the bell peppers into bite-sized pieces.
- In a large mixing bowl, combine the halved cherry tomatoes, diced zucchini, and diced bell peppers. Drizzle the 2 tablespoons of olive oil over the vegetables.
- Add the minced garlic to the bowl. Season the mixture with salt and pepper to taste. Toss everything together until the vegetables are well-coated with olive oil and seasoning.
- Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking to promote even roasting.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Once boiling, add the 8 oz of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
- In a large mixing bowl, combine the drained spaghetti with the roasted vegetables. If the mixture seems dry, add a splash of the reserved pasta water to help combine everything.
- Serve the roasted vegetable spaghetti warm, garnished with fresh basil leaves for a burst of flavor and color. Enjoy your seasonal dish!
Tips
- Choose Seasonal Vegetables: Feel free to mix and match your favorite seasonal veggies to make this dish your own. Asparagus, eggplant, or even carrots can add a unique twist!
- Don’t Skip the Garlic: Fresh garlic adds a punch of flavor to the vegetables. For an extra kick, consider roasting whole cloves alongside the veggies.
- Perfect Roasting: To achieve that perfect caramelization, ensure your vegetables are spread out in a single layer on the baking sheet. Crowding them can lead to steaming rather than roasting.
- Pasta Water Magic: Reserve that pasta water! It’s starchy and can help bind the spaghetti and veggies together, giving your dish a creamy texture without adding extra fat.
- Garnish for Flair: Fresh basil not only adds a pop of color but also a burst of fresh flavor. You can also sprinkle some grated Parmesan cheese on top for an extra layer of richness.
- Meal Prep Friendly: This recipe is great for meal prep! Roast a larger batch of vegetables and store them in the fridge. Just toss them with freshly cooked spaghetti during the week for a quick meal.
- Add Protein: To make this dish heartier, consider adding grilled chicken, shrimp, or chickpeas for a protein boost.With these tips in mind, you’ll be well on your way to creating a mouthwatering Easy Roasted Vegetable Spaghetti that will have everyone coming back for seconds!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
