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Vegetable Pasta Andrea

Name: Vegetable Pasta Andrea
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: 12 oz (340 g) spaghetti or your preferred pasta; 1 red bell pepper, sliced; 1 yellow squash, sliced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 3 tablespoons olive oil; 2 garlic cloves, minced; Salt and pepper to taste; 1 teaspoon dried oregano or Italian seasoning; Fresh basil leaves for garnish; Grated Parmesan cheese (optional)

40 min · Easy · 4 servings

A colorful and flavorful roasted vegetable pasta that's perfect for a quick and wholesome meal.

Ingredients

12 oz (340 g) spaghetti or your preferred pasta→1 red bell pepper, sliced→1 yellow squash, sliced→1 zucchini, sliced→1 cup cherry tomatoes, halved→3 tablespoons olive oil→2 garlic cloves, minced→Salt and pepper to taste→1 teaspoon dried oregano or Italian seasoning→Fresh basil leaves for garnish→Grated Parmesan cheese (optional)→

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Method

Preheat your oven to 400°F (200°C). Toss the sliced vegetables and cherry tomatoes with 2 tablespoons of olive oil, garlic, oregano, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

Meanwhile, cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.

In a large mixing bowl, toss the cooked pasta with the roasted vegetables and the remaining tablespoon of olive oil. Garnish with fresh basil and grated Parmesan if desired.

Serve warm and enjoy your vibrant vegetable pasta Andrea.

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