Roasted Veggie Rigatoni
A hearty, flavor-packed pasta dish featuring oven-roasted vegetables tossed with rigatoni and a light tomato-garlic sauce. Perfect for weeknight dinners or meal prep.
Equipment
- Baking sheet
- Large pot
- strainer
- Large skillet or sauté pan
- Wooden spoon
- Mixing bowl
Ingredients
- 12 oz rigatoni pasta
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion sliced
- 1 cup cherry tomatoes halved
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp red chili flakes optional
- 1 ½ cups marinara sauce
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, peppers, onion, and cherry tomatoes with olive oil, salt, pepper, and oregano.
- Spread vegetables on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
- Cook rigatoni in salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, sauté garlic in olive oil for 1 minute.
- Add marinara sauce and roasted vegetables; stir well.
- Toss in cooked rigatoni and mix until evenly coated.
- Sprinkle with Parmesan cheese and garnish with basil before serving.
Notes
Nutrition Facts (per serving):
- Calories: 420
- Protein: 13g
- Carbohydrates: 62g
- Fat: 14g
- Fiber: 6g
- Sodium: 560mg