Oven-Roasted Vegetable Angel Hair Pasta
Delight your taste buds with this vibrant Oven-Roasted Vegetable Angel Hair Pasta! Bursting with colorful seasonal vegetables like zucchini, yellow squash, and sweet red peppers, this dish is a feast for the eyes and the palate. The roasted garlic adds a rich depth of flavor, while fresh thyme infuses the pasta with aromatic warmth. Topped with freshly grated Parmesan cheese, this dish is both nutritious and satisfying. Perfect for a quick weeknight dinner or a gathering with friends, it's easy to prepare and sure to impress!
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Yellow squash
1 (Cut in half lengthwise)
Zucchini
1 (Cut in half lengthwise)
Carrot
1 cup (Diagonally sliced)
Red onions
2 (Cut in quarters)
Red pepper
1 (Quartered)
Fennel bulb
1 small (Trimmed and quartered)
Garlic cloves
5 whole (Halved)
Extra virgin olive oil
1/2 cup (Divided)
Chopped fresh thyme
1 1/2 tablespoons
Salt
1/2 teaspoon
Ground black pepper
1/4 teaspoon
Angel hair pasta
1 (16 ounce) box
Freshly grated Parmesan cheese
1 1/2 cups
Instructions
1
Preheat your oven to 425°F (220°C).
2
On a foil-lined 10x15-inch baking sheet, arrange the yellow squash, zucchini, sliced carrots, red onions, red pepper, fennel bulb, and halved garlic cloves.
3
Drizzle 1/4 cup of extra virgin olive oil over the vegetables and season with chopped thyme, salt, and pepper. Toss to coat evenly.
4
Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and lightly caramelized. Be sure to turn them occasionally to ensure even roasting. Once done, remove from oven and cut into bite-sized pieces.
5
Meanwhile, cook the angel hair pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking water.
6
Return the drained pasta to the pot. Add the roasted vegetables along with the remaining 1/4 cup of olive oil and 1 1/2 cups of freshly grated Parmesan cheese.
7
Toss everything together, adding the reserved pasta water a little at a time until you achieve your desired consistency for the dish.
8
Transfer the pasta to a serving platter, garnish with additional Parmesan if desired, and enjoy!
Nutrition Information
13g
Fat
33g
Carbs
12g
Protein
5g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Oven-Roasted Vegetable Angel Hair Pasta?
It is a vibrant dish featuring seasonal roasted vegetables and fresh herbs tossed with angel hair pasta and Parmesan cheese.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetables, pasta, and Parmesan cheese.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Which vegetables are included in the roast?
The roast includes yellow squash, zucchini, carrots, red onions, red pepper, and a fennel bulb.
What oven temperature is needed for roasting?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
How long should I roast the vegetables?
Roast the vegetables for about 30 minutes until tender and lightly caramelized.
How should I prepare the yellow squash and zucchini?
Both the yellow squash and zucchini should be cut in half lengthwise before roasting.
What type of pasta is best for this recipe?
This recipe specifically uses one 16-ounce box of angel hair pasta.
Why should I save the pasta cooking water?
The reserved pasta water is used to adjust the consistency of the final dish while tossing.
How much Parmesan cheese is needed?
You will need 1.5 cups of freshly grated Parmesan cheese for the pasta and more for garnish.
What herbs provide the aroma in this dish?
Freshly chopped thyme is used to infuse the pasta with aromatic warmth.
How many garlic cloves are used?
The recipe calls for 5 whole garlic cloves, halved before roasting.
What is the fat content per serving?
There are 13 grams of fat per serving in this recipe.
How many grams of protein are in this meal?
This dish provides 12 grams of protein per serving.
What is the carbohydrate content?
Each serving contains 33 grams of carbohydrates.
Does this recipe contain fiber?
Yes, there are 5 grams of fiber per serving.
How much sugar is in the recipe?
The recipe contains 2.5 grams of sugar per serving.
How should the red onions be prepared?
The two red onions should be cut into quarters.
How do I cut the carrots for this dish?
The carrots should be diagonally sliced to ensure even cooking.
What size baking sheet is recommended?
A foil-lined 10 by 15-inch baking sheet is recommended for roasting the vegetables.
How much olive oil is used in total?
A total of 1/2 cup of extra virgin olive oil is used, divided between roasting and tossing.
How should the fennel bulb be prepared?
The small fennel bulb should be trimmed and quartered.
What is the preparation for the red pepper?
The red pepper should be quartered before being placed on the baking sheet.
How should I toss the vegetables before roasting?
Toss the vegetables with olive oil, thyme, salt, and pepper to coat them evenly before putting them in the oven.
What should I do after the vegetables are roasted?
Once roasted, remove them from the oven and cut them into bite-sized pieces.
When do I add the Parmesan cheese?
Add the Parmesan cheese after returning the drained pasta to the pot along with the roasted vegetables and oil.
Can I garnish the pasta?
Yes, you can transfer the pasta to a serving platter and garnish with additional Parmesan cheese if desired.
How do I ensure the vegetables roast evenly?
Be sure to turn the vegetables occasionally while they are roasting in the oven.
How much salt and pepper is recommended?
The recipe suggests 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Is this recipe quick to make?
Yes, it is tagged as a quick meal and an easy recipe perfect for a weeknight dinner.