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Roasted Veggie Rigatoni
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Large pot
  • strainer
  • Large skillet or sauté pan
  • Wooden spoon
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss zucchini, peppers, onion, and cherry tomatoes with olive oil, salt, pepper, and oregano.
  3. Spread vegetables on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
  4. Cook rigatoni in salted boiling water according to package instructions. Drain and set aside.
  5. In a large skillet, sauté garlic in olive oil for 1 minute.
  6. Add marinara sauce and roasted vegetables; stir well.
  7. Toss in cooked rigatoni and mix until evenly coated.
  8. 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