Vegetable pasta is not just a meal; it’s an experience that dance with colors, textures, and flavors. If you’re looking for a dish that seamlessly combines the health benefits of fresh vegetables with the comforting heartiness of pasta, you’ve arrived at your destination.
Why We Love This Vegetable Pasta Recipe
One of the best aspects of vegetable pasta is its versatility. You can easily adjust the recipe according to the vegetables you have on hand, making it a fantastic option for utilizing whatever is in your fridge. The vibrant colors of roasted zucchini, eggplant, and tomatoes not only catch the eye but also merge beautifully in flavor. Plus, the addition of fresh basil and Parmesan elevates the dish, making it feel special and vibrant. It’s a meal that you can feel good about eating, knowing that it’s loaded with nutrients, while still offering the comforting satisfaction that only pasta can provide.
Ingredients for Vegetable Pasta
To get started on this flavorful journey, you’ll need the following ingredients:
- 2 medium zucchini, cut into half moons
- 1 small eggplant, diced into 1-inch cubes
- 1 small red onion, thickly sliced
- 3 tablespoons olive oil, divided
- Fine sea salt, to taste
- Freshly-ground black pepper, to taste
- 1 pound cherry or grape tomatoes
- 1 pound pasta (mezze rigatoni)
- 4 tablespoons salted butter
- 5 large garlic cloves, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese, plus extra for serving
- 1/3 cup finely-chopped fresh basil, plus extra for serving
How to Make Vegetable Pasta Directions
To create this enticing vegetable pasta dish, follow these steps meticulously.
Preheat your kitchen: Start by heating your oven to 425°F. Line a large baking sheet with parchment paper to make cleanup a breeze. On the stove, bring a large stockpot of generously salted water to a rolling boil. This will be the water you cook your pasta in.
Roasting the vegetables: In a large mixing bowl, combine the zucchini, eggplant, and red onion. Drizzle 2 tablespoons of olive oil over them, tossing well to ensure every piece is coated. Transfer the mixture onto the prepared baking sheet, spread it into an even layer, and season generously with sea salt and freshly cracked black pepper. Roast these vegetables in your preheated oven for about 15 minutes.
Add the tomatoes: After 15 minutes, take the baking sheet out and add the cherry or grape tomatoes. Toss them with the remaining olive oil, sprinkle some salt and pepper for seasoning, and return to the oven for another 15 minutes. During this time, the vegetables will caramelize and develop lovely, deep flavors.
Cook the pasta: While the vegetables roast, add the mezze rigatoni to the boiling water. Cook the pasta according to the package instructions until it’s just al dente. Make sure to reserve about a cup of the starchy pasta water before draining.
Prepare the sauce: In a large nonstick sauté pan set over medium-high heat, melt the salted butter until it begins to foam. Introduce the minced garlic and crushed red pepper flakes to the pan, sautéing for about a minute until aromatic. Turn off the heat, then carefully add the balsamic vinegar, stirring to combine. The scent will be enticing, enhancing the dish’s overall appeal.
Combine pasta and sauce: Transfer the drained pasta directly into the sauté pan with the garlic brown butter. Toss everything together, ensuring the pasta is coated in the luscious sauce. If it feels a bit dry, add a splash of the reserved starchy pasta water. Next, fold in the freshly grated Parmesan cheese until melted and combined.
Integrate the vegetables and basil: Finally, add the roasted vegetables and finely chopped basil to the pasta. Gently toss everything together, ensuring all elements are melded into a satisfying dish.
Serving: Serve the vegetable pasta immediately, garnishing each plate with extra basil, a sprinkle of Parmesan cheese, and a dash of black pepper. Enjoy the colorful creation before you, relishing the aroma wafting from the dish.
How to Serve Vegetable Pasta
Now that you’ve prepared this delightful vegetable pasta, it’s time to serve and enjoy it! This dish can be plated beautifully in shallow bowls or deep plates. Consider garnishing with an extra drizzle of olive oil for richness and added flavor. If you prefer a bit of freshness, a handful of extra fresh basil leaves on top can provide that vibrant pop. You might also accompany your meal with a side of garlic bread or a crisp green salad to create a wholesome dining experience.
Vegetable pasta is incredibly versatile; you can serve it warm right after cooking or even cold as a pasta salad if you allow it to cool down slightly—ideal for summer picnics or potlucks. The flavors meld beautifully, and the dish maintains its charm whether it’s served hot or cold.
Expert Tips: Vegetable Pasta
Here are some expert tips to elevate your vegetable pasta experience:
Choosing the right pasta: While mezze rigatoni works excellently in this recipe, feel free to swap it for any of your favorite pasta shapes, such as penne or fusilli, depending on your preference.
Veggie swaps: Don’t feel constrained to just zucchini, eggplant, and tomatoes. Bell peppers, asparagus, or even broccoli can add unique flavors and textures to your dish. Adjust the roasting time accordingly based on the vegetables’ cooking times.
Repurpose leftovers: If you have leftovers, they can be easily transformed into a filling lunch. Simply reheat the vegetable pasta in a microwave or skillet, adding a splash of water to revive the sauce if needed.
Adjust spice levels: If you prefer a milder dish, reduce the amount of crushed red pepper flakes or omit them entirely. On the flip side, if you enjoy a bit of heat, consider adding fresh chili peppers or extra red pepper flakes while sautéing garlic.
How to Store Vegetable Pasta
To ensure your vegetable pasta stays fresh, allow it to cool to room temperature before storing. Transfer the leftovers to an airtight container and refrigerate. The pasta can typically be stored in the fridge for up to 3-4 days. For longer storage, you can freeze the vegetable pasta. However, be mindful that the texture of the vegetables may change slightly after thawing.
When ready to enjoy again, simply reheat on the stove or in the microwave, adding a few splashes of water or olive oil to retain moisture and prevent drying out.
Variations of Vegetable Pasta
The beauty of vegetable pasta lies in its versatility, allowing you to customize it to your tastes. Here are a few variations to excite your palate:
Mediterranean twist: Incorporate olives, artichoke hearts, and feta cheese to transport your dish straight to the Mediterranean coast.
Creamy version: For those who crave creaminess, add a splash of heavy cream or a dollop of ricotta cheese to the garlic brown butter sauce. This will create a rich and satisfying texture.
Pesto infusion: Mixing in a few tablespoons of your favorite pesto before serving can give your vegetable pasta a burst of herbal freshness.
Protein boost: If you want to include protein, consider adding chickpeas, grilled chicken, or shrimp to make the dish even more filling.
FAQ about Vegetable Pasta
What is vegetable pasta?
Vegetable pasta is a dish that combines fresh, roasted vegetables with pasta, often enhanced with a flavorful sauce. In this particular recipe, zucchini, eggplant, and cherry tomatoes come together to create a vibrant, nutritious meal that is as colorful as it is delicious.
Can I make vegetable pasta ahead of time?
Yes! While vegetable pasta is best enjoyed fresh, you can make it ahead of time. Simply store the pasta and sauce separately from the roasted vegetables. When ready to eat, reheat and mix them together for optimal flavor.
Is this vegetable pasta recipe gluten-free?
To make this dish gluten-free, substitute traditional pasta with a gluten-free variety. The other ingredients remain the same, ensuring you can still enjoy this delicious meal.
Vegetable Pasta
Equipment
- Large Skillet
- Stockpot
- Baking Sheet
Ingredients
- 2 medium zucchini cut into half moons
- 1 small eggplant diced into 1-inch cubes
- 1 small red onion thickly sliced
- 3 tablespoons olive oil divided
- fine sea salt to taste
- freshly-ground black pepper to taste
- 1 pound cherry or grape tomatoes
- 1 pound pasta mezze rigatoni
- 4 tablespoons salted butter
- 5 large garlic cloves pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 1 ounce freshly-grated Parmesan cheese plus extra for serving
- 1/3 cup finely-chopped fresh basil plus extra for serving
Instructions
- Preheat your oven to 425°F (220°C) and bring a large pot of salted water to a boil.
- In a large mixing bowl, combine zucchini, eggplant, and red onion. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Spread on a baking sheet.
- Roast the vegetables for 15 minutes, then add the tomatoes, toss with remaining olive oil, and roast for another 15 minutes.
- While the vegetables roast, cook the mezze rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium-high heat. Add garlic and crushed red pepper flakes, sautéing for about a minute.
- Remove from heat and add balsamic vinegar, stirring to combine.
- Toss the drained pasta with the garlic butter, adding reserved pasta water as needed to coat. Stir in Parmesan cheese until melted.
- Fold in roasted vegetables and basil, combining everything gently.
- Serve immediately, garnished with extra basil and Parmesan.
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