Balsamic Roasted Veggie Pasta
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, and roasted with balsamic, lemon juice, and olive oil, then tossed with garlic & oil pasta for the ultimate blend of flavors.
Ingredients
- 12 oz penne
- ½ 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
- ¼ cup balsamic vinegar
- Juice of 1 lemon
- 4 garlic cloves minced
- 2 tbsp grated Parmesan cheese
- ¼ 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 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 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.