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🍝 Roasted Vegetable Pasta with Balsamic Dressing

520 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers (red, yellow)
• 3 carrots
• 150 g green beans
• 1 zucchini
• 3 garlic cloves
• 1 shallot
• 8 tbsp olive oil
• salt
• pepper (from the mill)
• 400 g bow-tie pasta
• 2 tbsp white balsamic vinegar
• 2 tbsp chopped basil
• 8 basil leaves

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the bell peppers, cut them in half, and remove the seeds and inner core.
3. 3. Peel the carrots.
4. 4. Wash the beans and trim off the hard ends.
5. 5. Wash the zucchini and cut it, along with the rest of the vegetables, into bite-sized pieces.
6. 6. Peel the garlic and the shallot and chop them into fine cubes.
7. 7. Place the cut vegetables and the onion cubes into a large baking dish or casserole dish.
8. 8. Drizzle 5 tablespoons of oil over the vegetables.
9. 9. Season everything with salt and pepper and mix well.
10. 10. Place the dish in the preheated oven and roast the vegetables for 25 to 30 minutes.
11. 11. Meanwhile, bring a large pot of salted water to a boil.
12. 12. Cook the bow-tie pasta for 15 to 20 minutes until al dente (firm to the bite).
13. 13. Mix the vinegar with the remaining oil in a small bowl.
14. 14. Season the oil-vinegar mixture with pepper and salt.
15. 15. Drain the cooked pasta.
16. 16. Combine the pasta with the roasted vegetables, the vinaigrette, and the basil in a large bowl.
17. 17. Transfer the mixture into pre-warmed serving bowls.
18. 18. Sprinkle the dish with grated Parmesan cheese.
19. 19. Garnish with fresh basil leaves and serve immediately.

Nutrition per serving

• kcal: 520
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 68 g