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Pasta with baked vegetables and cheese in the oven

Pasta with Oven-Roasted Vegetables and Cheese

Pasta, cheese, and herby vegetables — delicious and pretty on the plate. You can just boil pasta and toss it with a little oil, or you can take the usual approach up a notch. There are countless ways to do it, but I'm especially partial to pasta with oven-roasted vegetables. The herbs give the veggies a wonderful flavor and aroma. Use any vegetables you like — and if they're different colors, the dish turns out brighter and prettier.

Julia

Recipe author

Pasta with baked vegetables and cheese in the oven

Composition / ingredients

Servings:

Pasta (any)

300

Bell peppers (one red, one yellow)

Eggplant

Dill

Vegetable oil

Olive oil

Parmesan

Salt

Herb blend (herbes de Provence, 1 tsp)

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 27 % 13 g

Carbohydrates 60 % 29 g

245 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 45 min

Step 1:

For pasta with roasted vegetables you'll need: pasta, yellow and red bell peppers, eggplant, salt, vegetable and olive oil, herbes de Provence, basil, cheese, and dill.
Step 2:

Wash and dry the vegetables. Halve the peppers, remove the seeds, and cut them into medium dice.
Step 3:

Trim the stem end off the eggplant and dice it as well.
Step 4:

In a bowl, combine the vegetables, herbes de Provence, salt, basil, and vegetable oil and toss to coat.
Step 5:

Spread the vegetables in an even layer in a baking dish. For even roasting, arrange them in a single layer; if the dish won't allow it, stir them now and then as they roast, checking for doneness.
Step 6:

Roast the vegetables in an oven preheated to 350°F (180°C) until done, about 25 minutes.
Step 7:

While the vegetables roast, cook the pasta in salted boiling water until al dente — just shy of fully cooked.
Step 8:

Drain the cooked pasta in a colander and let it drain well.
Step 9:

Grate the cheese on a fine grater.
Step 10:

Wash, dry, and finely chop the dill.
Step 11:

Combine the pasta, roasted vegetables, cheese, herbs, and olive oil and toss. Warm the pasta over low heat for 2–3 minutes, stirring, so the cheese melts slightly, and serve right away.
Step 12:

This pasta with roasted vegetables works as a side dish or as a main on its own. Enjoy!

If you like a little kick, add garlic — finely chop it or put it through a press and mix it with the vegetables before roasting. Use whatever herbs and spices suit your taste. Fresh dill can be swapped for parsley. For the cheese, stick with a good-quality hard cheese; Parmesan or a similar hard cheese is ideal. Gently warmed with the pasta, a good cheese melts and stretches into thin strands, while a low-quality cheese that melts into an odd solid clump will only spoil the look of the dish.