Roasted Veg Pasta
Easy roasted veg pasta with lemony dressing, feta, and herbs. A simple, colorful dinner packed with flavor and ready in 30 minutes.
Ingredients
- 200 g short pasta
- 2 bell peppers
- 1 medium zucchini
- 1 small red onion
- 20-30 cherry tomatoes (about 2 big handfuls)
- Olive oil, to taste
- Salt, to taste
- Fresh thyme
For the lemony dressing:
- 1½ tbsp olive oil
- 1½ tbsp lemon juice
- Zest of ½ a lemon
- 1 clove garlic, thinly sliced
- 8 Kalamata olives, pitted and halved
- Black pepper, to taste
- Salt, to taste (be mindful — the pasta water, olives, and cheese are salty)
To finish:
- Fresh basil and thyme
- Crumbled feta, to taste
- Grated Manchego, Parmesan, or cheese of choice
Instructions
- Preheat your oven to 210°C (410°F).
- Cut the bell peppers, zucchini, and red onion into chunks. Cut the cherry tomatoes in half.
- Place all the vegetables on a large baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Add a few sprigs of fresh thyme.
- Roast for about 30 minutes, or until the vegetables are soft and slightly charred.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Combine all the dressing ingredients in a small bowl and set aside.
- When the pasta is ready, transfer it directly into a large mixing bowl with the roasted vegetables — let some pasta water come along with it.
- Pour in the dressing and toss everything together while it’s still hot. The pasta water and roasted juices will help everything come together.
- Finish with fresh basil and thyme, crumbled feta, and shaved Manchego, Parmesan, or any cheese you like. Serve warm, at room temperature, or cold.
