Sheet Pan Mediterranean Vegetable Pasta
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Sheet Pan Mediterranean Vegetable Pasta is a simple oven meal of vegetables and pasta with minimal hands-on time. The vegetables are roasted, then mixed with pasta. This method is easy to follow and foolproof.
Estimated reading time: 4 minutes
Key Takeaways
- Sheet Pan Mediterranean Vegetable Pasta is an easy oven meal that combines roasted vegetables and pasta with minimal hands-on time.
- Roasting vegetables evenly develops flavor, while cooking pasta until just tender completes the dish.
- This recipe is nutritious, providing fiber and energy, and allows for flexibility with vegetable choices.
- You can customize it by adding proteins like sausage or chicken, and it works well for meal prep.
- Cooking tips include using a wide sheet pan and stirring vegetables halfway through to ensure even roasting.
Sheet Pan Mediterranean Vegetable Pasta
Roasting the vegetables on a large sheet pan helps them cook evenly and caramelize, developing color and flavor. Stir them once during cooking to prevent sticking or burning. While they roast, cook the pasta until just tender. Set it aside until the vegetables are ready to combine.
Nutritional information
This dish provides fiber from vegetables and energy from the carbs in pasta. It works well as a meat-free meal and can fit into balanced eating plans. Portion size can be adjusted based on needs.
Also try pasta primavera.
Cooking tips and substitutions
Use a large sheet pan or two so vegetables aren’t crowded and can roast rather than steam.
Cut vegetables into a similar size for even cooking.
Stir halfway through roasting for better browning.
Use gluten-free pasta if needed.
Add protein, such as beans, sausage, or roasted chicken, if desired.
Why you’ll ❤️ this recipe.
🥣Easy cleanup
📝Clear cooking step
🕛 Works well for meal prep
🫑Flexible with vegetables
🌽🥬🥦🥕 Meat-free meal
Sheet Pan Mediterranean Vegetable Pasta FAQ
You can use almost any vegetable for this vegetable pasta. Try Zucchini, summer squash, Bell peppers (red, yellow, or orange), Red onion, Cherry or grape tomatoes, Eggplant, Asparagus, carrots, or mushrooms.
Yes, Vegetables can be roasted ahead and stored until ready to use.
Yes, chicken or Italian sausage is a tasty addition. Cut the protein in larger pieces than the veggies so all cooks at the same rate.
Sheet Pan Mediterranean Vegetable Pasta is a quick way to get dinner on the table. The steps are clear, and the recipe fits well into weekly meal planning.
Sheet Pan Mediterranean Vegetable Pasta
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Ingredients
- 1 medium red bell pepper chopped
- 1 medium carrot peeled and diced
- 1 small eggplant cubed
- 1 medium red onion sliced
- 1 cup cherry tomatoes halved
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 10 ounces penne pasta 280 g, or fusilli
- 2 cloves garlic minced
- ¼ cup Parmesan cheese grated, plus more for serving
- Fresh basil or parsley for garnish
Instructions
Roast the Vegetables
- Preheat the oven to 425°F (220°C).
- Place bell pepper, carrot, eggplant, onion and cherry tomatoes on a large baking sheet.1 medium red bell pepper, 1 medium carrot, 1 small eggplant, 1 medium red onion, 1 cup cherry tomatoes
- Drizzle with olive oil, sprinkle with salt, pepper and garlic.3 tablespoons olive oil, Salt and black pepper, 2 cloves garlic
- Roast for 20–25 minutes, tossing halfway, until vegetables are golden and tender.
Cook the Pasta
- Meanwhile, cook pasta in salted boiling water according to package directions.10 ounces penne pasta
- Reserve ½ cup of pasta water, then drain.
Combine and Toss
- Add the roasted vegetables to the cooked pasta.
- Toss with Parmesan cheese and a splash of the reserved pasta water to create a light sauce.¼ cup Parmesan cheese
- Adjust seasoning with salt and pepper if needed.
Serve
- Serve warm, topped with extra Parmesan and fresh basil or parsley.Fresh basil or parsley