Ingredients
Scale
- 8 oz pasta of your choice (spaghetti, penne, or fusilli work well)
- 1 medium zucchini, chopped
- 1 medium bell pepper, diced (red, yellow, or green)
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) while you prepare the veggies.
- In a large bowl, combine chopped zucchini, diced bell pepper, halved cherry tomatoes, sliced red onion, and broccoli florets.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, salt, and pepper. Toss until everything is evenly coated.
- Spread the veggies on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until they’re tender and slightly charred.
- While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.
- Once the veggies are done, combine them with the pasta in a large bowl. Toss everything together and sprinkle with Parmesan cheese if desired.
- Serve hot, garnished with fresh basil if you like. Enjoy!
- Prep Time: 15
- Cook Time: 25