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+ servings

Roasted Vegetable Pasta

Course Fall Favorites
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 2514.61kcal
Author Barb


  • 2 medium zucchini diced
  • ½ red bell pepper diced
  • ½ orange bell pepper diced
  • 1 large yellow onion thinly sliced
  • 2 tablespoons olive oil
  • Salt & freshly ground black pepper to taste
  • 2 large tomatoes chopped
  • ¼ cup chopped fresh basil
  • 2 garlic cloves minced
  • 12 ounces linguine or spaghetti
  • ½ cup crumbled goat cheese


  • Preheat oven to 450°. Bring a large pot of salted water to boil.
  • In a large roasting pan or a large baking sheet with sides, toss zucchini, bell peppers, and onion with 1 tablespoon oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 15-25 minutes.
  • Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper.
  • Cook pasta until al denté, 8-10 minutes. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Adjust with salt and pepper. Serve, passing goat cheese separately.


Serving: 18 | Calories: 2514.61kcal | Carbohydrates: 454.43g | Protein: 100.66g | Fat: 50.25g