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One bite and you’ll want to make this pasta all summer! Deliciously light and healthy, this easy Balsamic Roasted Veggie Pasta recipe is overflowing with fresh veggies, roasted with balsamic, lemon juice, and olive oil, then tossed with a garlic & oil pasta for the ultimate blend of flavors.
Let me tell you how addicting this healthy pasta is, okay? You’ve got delicious veggies tossed with balsamic vinegar, lemon juice, and olive oil with salt and pepper that’s then roasted to perfection. Sauté the cooked pasta with a lot of garlic and oil, then toss it all together and it’s the best damn pasta you can ever have. The best part is you won’t even feel guilty if you go for seconds! You can even toss the veggies in some Homemade Basil Pesto after roasting.
There’s nothing better than clearing out your fridge of the beautiful rainbow of vegetables. This pasta is easily versatile as well, since it can adapt to any veggies you use. Be it mushrooms, asparagus, or zucchini, it’s just perfect. Add in some white beans for protein!
How to make Balsamic Roasted Veggie Pasta
The keyword for this recipe: simple. It’s so easy to prep and make. You can use almost any veggies or greens here in this recipe! If you choose to add spinach or another leafy green, then I would recommend adding them in when you toss the veggies with the pasta.
- Penne Pasta: You can use any shape you wish! I just love short cut pasta shapes with any veggie based pasta.
- Balsamic Vinegar, Extra Virgin Olive Oil, Lemon Juice: Needed for the veggies. Good quality balsamic vinegar is best because it makes the dish much better. Try testing cheap vinegar vs quality vinegar. You’ll notice a huge difference.
- Eggplant, Broccoli, Red Bell Pepper, Red Onion, Garlic: The veggies I used for this pasta. Of course, this dish is highly versatile, so feel free to use any veggies that in your fridge! The garlic is key, though. You’ll need it for the garlic & oil pasta.
- Grated Parmesan Cheese, Basil, Parsley: Used to toss in after the veggies are done roasted. The parsley is for garnish, but feel free to toss it in as well!
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Variations:
- Add in shredded chicken or shrimp to this recipe when you’re ready to mix the pasta and veggies.
- Add 1/4 cup of white wine and more lemon juice when you add the garlic & oil. Allow it to reduce before tossing the pasta. You can also do butter & garlic instead of oil.
- Add in white beans for protein if you’re looking to add vegetarian protein. You can also add in mushrooms, asparagus, or zucchini.
- Give it a kick with red pepper flakes. Sprinkle it into the garlic & oil mixture to get the most out of the flakes.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Balsamic Roasted Veggie Pasta
Ingredients
- 12 oz penne
- 1/2 cup extra virgin olive oil, divided
- 1 small eggplant, cut into bite-size pieces
- 1 red bell pepper, sliced 1/4-inch thick slices
- 1 small red onion, sliced into 1/4-inch slices
- 1 head broccoli, cut into bite-size pieces
- 1/4 cup balsamic vinegar
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 tbsp grated Parmesan cheese
- 1/4 cup fresh basil, julienned
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 425F—line 2 sheet pans with aluminum foil and set aside. You may need both pans so the veggies don’t overlap.
- Toss the eggplant, pepper, red onion, and broccoli in a bowl with balsamic vinegar, 1/4 cup olive oil, and lemon juice. Spread it evenly onto the sheet pans lined with aluminum foil.
- Roast veggies for 30 minutes or until the veggies are softened and the broccoli is roasted.
- Cook penne in a large pot according to package directions, reserving 1/3 cup of pasta water. Drain the remaining pasta water and wipe the pot clean.
- Heat the remaining olive oil over medium heat in the pot and add the garlic, stirring for 30 seconds or until aromatic. Toss the pasta in the garlic and oil, then toss in the veggies, fresh basil, and parmesan. Pour in the pasta water and stir. Serve with parsley as garnish.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
Variation:
- Add shredded chicken or shrimp to this recipe when you’re ready to mix the pasta and veggies.
- Add 1/4 cup of white wine and more lemon juice when you add the garlic & oil. Allow it to reduce before tossing the pasta. You can also do butter & garlic instead of oil.
- Add white beans for protein if you’re looking to add vegetarian protein. You can also add mushrooms, asparagus, or zucchini.
- Give it a kick with red pepper flakes. Sprinkle it into the garlic & oil mixture to get the most out of the flakes.
Nutrition Facts
Calories
682.86Fat (grams)
29.9 gSat. Fat (grams)
4.58 gCarbs (grams)
88.93 gFiber (grams)
11.2 gSugar (grams)
13.64 gProtein (grams)
18.14 gSodium (milligrams)
108.73 mgCholesterol (grams)
2.17 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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