Sheet Pan Mediterranean Vegetable Pasta
This Roasted Veggie Pasta is a vibrant mix of oven-roasted vegetables tossed with perfectly cooked pasta, olive oil, and Parmesan. Simple, wholesome, and bursting with Mediterranean flavor.
Servings 4 servings
Calories 443kcal
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
Nutrition
Calories: 443kcal | Carbohydrates: 68g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 124mg | Potassium: 665mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3737IU | Vitamin C: 52mg | Calcium: 120mg | Iron: 2mg
