Introduction
Looking for a delicious, colorful, and nutritious pasta dish that’s perfect for any occasion? This Ziti with Roasted Vegetables is exactly what you need. I love how the pasta’s firm texture complements the tender, caramelized roasted vegetables, creating a satisfying meal that’s both healthy and flavorful. The beauty of this recipe lies in its versatility – you can customize the vegetable mix based on what’s in season or what you have in your fridge.
Ingredients
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• 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.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
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• Don’t overcrowd the vegetables on the baking sheets – this ensures they roast properly instead of steaming.
• For best results, cut the vegetables into similar-sized pieces to ensure even cooking.
• Feel free to substitute vegetables based on what’s in season. Root vegetables, Brussels sprouts, or broccoli work great too.
• The pasta water is crucial – it contains starch that helps create a silky sauce when combined with the olive oil and cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to prevent drying out.
• For a protein boost, add grilled chicken, shrimp, or chickpeas to the finished dish.
• Make it vegan by omitting the Parmesan cheese or using a plant-based alternative.
Ziti with Roasted Vegetables
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.