Ziti with Roasted Vegetables
A delicious, colorful, and nutritious pasta dish featuring ziti and roasted vegetables. Customize the vegetable mix based on what's in season.
Ingredients
- 1 pound ziti pasta
- 2 medium zucchini cut into 1-inch chunks
- 2 red bell peppers cut into 1-inch pieces
- 1 medium eggplant cubed
- 1 pint cherry tomatoes
- 1 red onion cut into wedges
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- In a large bowl, toss all the cut vegetables with olive oil, minced garlic, Italian seasoning, salt, and pepper until well coated.
- Spread the vegetables evenly on the prepared baking sheets, making sure they're not overcrowded.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- While the vegetables are roasting, bring a large pot of salted water to boil and cook the ziti according to package instructions until al dente.
- Reserve 1 cup of pasta water before draining the ziti.
- Return the pasta to the pot, add the roasted vegetables, and toss gently. Add a splash of reserved pasta water if needed to create a light sauce.
- Stir in the Parmesan cheese and adjust seasoning to taste.
- Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.