Pasta W/Roasted Vegetables & Balsamic Vineg

This vibrant dish features crisp-tender roasted bell peppers, zucchini, and juicy tomatoes, all glazed with a tangy balsamic reduction. The vegetables are tossed with cooked bow-tie pasta and fresh scallions for a colorful, texturally rich meal. It&# 226;ÂÂs a perfect weeknight dinner that feels both comforting and sophisticated. The combination of sweet roasted veggies and sharp vinegar creates a balanced flavor profile that appeals to vegetarians and vegans alike. Simple to assemble and easy to customize with seasonal produce, this recipe is a reliable favorite for busy evenings or casual gatherings.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 35.8

Dietary: Vegan, Vegetarian

Description

This vibrant dish features crisp-tender roasted bell peppers, zucchini, and juicy tomatoes, all glazed with a tangy balsamic reduction. The vegetables are tossed with cooked bow-tie pasta and fresh scallions for a colorful, texturally rich meal. It&# 226;ÂÂs a perfect weeknight dinner that feels both comforting and sophisticated. The combination of sweet roasted veggies and sharp vinegar creates a balanced flavor profile that appeals to vegetarians and vegans alike. Simple to assemble and easy to customize with seasonal produce, this recipe is a reliable favorite for busy evenings or casual gatherings.

Ingredients

1 bn Scallions; cut into 1-inch
1 Bell pepper; coarsely chopped
1 Zucchini; coarsely chopped
4 Tomatoes; chopped
3 cloves Garlic; chopped
3 tbsp Balsamic vinegar
1 tbsp Olive oil
0.5 lb Bow-tie or wheel pasta

Directions

1
Preheat oven to 400ÃÂ°F (200ÃÂ°C).
2
In a shallow baking dish, combine chopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil. Toss to coat evenly.
3
Spread vegetables in a single layer and bake for about 30 minutes, stirring once halfway through, until vegetables are soft and slightly caramelized.
4
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
5
Drain the pasta and return it to the pot or a large serving bowl.
6
Add the roasted vegetables to the pasta and toss gently to combine.
7
Serve immediately in warmed bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 35.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 2.2g9%
Sugars 0.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to prevent drying out.

Substitutions: You can swap bow-tie pasta for penne, fusilli, or rotini. Try adding other roasted vegetables like eggplant, asparagus, or cherry tomatoes for variety.

Tip: For extra flavor, sprinkle with fresh basil or parsley before serving. A drizzle of extra virgin olive oil adds richness.

Safety: Ensure vegetables are cut into uniform sizes for even cooking. Stirring halfway through baking prevents burning.

Keywords: pasta, roasted vegetables, balsamic vinegar, italian, vegan, vegetarian, zucchini, bell pepper, tomatoes, scallions, bow-tie pasta, weeknight dinner, easy meal, healthy, garlic, olive oil

Read it online: https://www.chefs-mate.com/recipe/pasta-w-roasted-vegetables-balsamic-vineg/