Mediterranean Roasted Vegetable Pasta
This Mediterranean Roasted Vegetable Pasta is a delightful and nutritious dish that combines the vibrant flavors of seasonal vegetables with the wholesome goodness of whole wheat pasta. Perfect for a community cooking group or family dinner, this recipe not only promotes healthy eating but also encourages the use of fresh, in-season produce. Roasting the vegetables enhances their natural sweetness, while the basil and balsamic vinegar add a touch of elegance to every bite. Enjoy this dish warm or at room temperature, and feel free to garnish with sea salt or a sprinkle of Parmesan cheese for an extra layer of flavor. This satisfying vegetarian recipe serves a generous amount, making it ideal for sharing with family and friends during gatherings.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
whole wheat rotini pasta
8 ounces (uncooked)
eggplant
1 large (cut and trimmed into 1 inch pieces)
red bell pepper
1 (cut into 1 inch slices)
zucchini
1 medium (halved and cut into 3/4 inch slices)
yellow squash
1 (halved and cut into 3/4 inch slices)
carrot
1 small (peeled and cut into half inch pieces)
Roma tomatoes
2 (cut into eights)
shallots
2 medium (quartered)
garlic cloves
2 (quartered)
dried basil
1 teaspoon (dried)
olive oil
4 tablespoons (divided)
balsamic vinegar or red wine vinegar
1 tablespoon (as a dressing)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Cook the whole wheat rotini pasta according to the package directions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process; set aside.
3
In a large mixing bowl, combine the chopped eggplant, red bell pepper, zucchini, yellow squash, carrot, Roma tomatoes, shallots, and garlic. Sprinkle with dried basil and drizzle with 2 tablespoons of olive oil. Toss well to ensure all the vegetables are evenly coated.
4
Spread the vegetable mixture onto a large baking pan in an even layer. Roast in the preheated oven for about 35 minutes, or until the vegetables are tender and slightly caramelized. Stir occasionally to promote even roasting.
5
In a large mixing bowl, combine the cooked rotini pasta, roasted vegetables, remaining 2 tablespoons of olive oil, and balsamic vinegar. Toss gently until everything is well mixed.
6
Season with salt and black pepper to taste. Adjust seasoning as needed.
7
Serve the pasta at room temperature or slightly warmed. For added flavor, consider garnishing with a sprinkle of sea salt or grated Parmesan cheese before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Roasted Vegetable Pasta?
It is a nutritious dish that combines roasted seasonal vegetables with whole wheat pasta, olive oil, and balsamic vinegar.
What type of pasta is used in this recipe?
The recipe calls for eight ounces of uncooked whole wheat rotini pasta.
What vegetables are included in this dish?
The vegetables include eggplant, red bell pepper, zucchini, yellow squash, carrot, Roma tomatoes, and shallots.
How should the oven be preheated for roasting?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
How long do the vegetables need to roast?
Vegetables should be roasted for approximately 35 minutes or until they are tender and slightly caramelized.
How should the eggplant be prepared?
The eggplant should be cut and trimmed into one inch pieces.
How do I prepare the zucchini and yellow squash?
Both should be halved and then cut into three quarter inch slices.
What is the recommended dressing for the pasta?
The dressing consists of two tablespoons of olive oil and one tablespoon of balsamic vinegar or red wine vinegar.
Is this recipe suitable for vegetarians?
Yes, this is a satisfying vegetarian recipe.
What herb is used to season the vegetables?
The vegetables are sprinkled with one teaspoon of dried basil before roasting.
How should the pasta be cooked?
Cook the pasta according to package directions until al dente, then drain and rinse under cold water.
What kind of tomatoes are best for this recipe?
Two Roma tomatoes cut into eighths are recommended.
How should the garlic be prepared?
Two garlic cloves should be quartered before being tossed with the other vegetables.
Can I add cheese to this dish?
Yes, you can garnish the dish with a sprinkle of grated Parmesan cheese for extra flavor.
How many servings does this recipe provide?
The recipe serves a generous amount, making it ideal for sharing with family and friends.
Should the dish be served hot or cold?
The pasta can be served at room temperature or slightly warmed.
How should the carrots be cut?
The carrot should be peeled and cut into half inch pieces.
What type of oil is used in this recipe?
The recipe uses four tablespoons of olive oil, divided between roasting and dressing.
How do I ensure the vegetables roast evenly?
Spread them in an even layer on a large baking pan and stir occasionally during the roasting process.
Can I use red wine vinegar instead of balsamic?
Yes, the recipe suggests using either balsamic vinegar or red wine vinegar.
What are the suggested garnishes for this pasta?
Sea salt and grated Parmesan cheese are recommended garnishes.
What is the total number of ingredients?
There are 12 main ingredients in this recipe.
How should the shallots be prepared?
Two medium shallots should be quartered.
Is this recipe part of a specific diet program?
The tags indicate it is associated with healthy eating and the Biggest Loser program.
How do I stop the pasta from overcooking?
Rinse the cooked pasta under cold water immediately after draining.
What type of bell pepper is used?
One red bell pepper cut into one inch slices is used.
Is this recipe good for meal prep?
Yes, it can be served at room temperature, making it a versatile option for prep and gatherings.
Does roasting change the flavor of the vegetables?
Roasting enhances the natural sweetness and adds a caramelized depth to the vegetables.
What is the preparation style for the whole wheat rotini?
The pasta should be cooked until it is al dente.
What is the texture of the roasted vegetables?
The vegetables should be tender and slightly caramelized after 35 minutes of roasting.