Ingredients
Scale
- 20 ounces Cherry tomatoes
- 1 Zucchini (quartered lengthwise and cut into 1/2” pieces)
- 1/2 Red onion (quartered)
- 8 ounces Baby Bella mushrooms (quartered)
- 1 Red bell pepper (cut into 1” pieces)
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Olive oil (divided)
- 16 ounces Dry pasta
- Fresh basil (optional, for serving)
- Dairy-free parmesan (optional, for serving)
Instructions
- Preheat your oven to 415°F and position an oven rack in the top third position.
- Combine the zucchini, onion, mushrooms, and red bell pepper in a 9×13 casserole dish. Season with Italian seasoning, garlic powder, salt, pepper, balsamic vinegar, and 1 tablespoon of olive oil, mixing them well.
- Add the cherry tomatoes to the other side of the dish, seasoning them with salt, pepper, and the remaining olive oil.
- Bake the vegetables for 30 minutes.
- Bring a pot of salted water to a boil and add the pasta, cooking until al dente according to package instructions. Drain the pasta.
- Mash the roasted tomatoes after baking, mixing them with the other vegetables, and return to the oven for an additional 7-10 minutes.
- Combine the roasted vegetables with the drained pasta in the dish, stirring well and seasoning to taste.
- Serve in bowls topped with fresh basil and dairy-free parmesan if desired.
Notes
For a gluten-free version, use gluten-free pasta. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg