Modern Pasta Delight

About this recipe

This modern twist on a classic pasta dish features a delightful mix of roasted vegetables with a savory tomato sauce. Perfect for a weeknight dinner, it combines the richness of mushrooms, zucchini, and bell peppers into a satisfying meal that's both nutritious and delicious.

Ingredients

• 8 ounces pasta
• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 can diced tomatoes (14 ounces)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the bell pepper, zucchini, and mushrooms with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes.

3. 3

   Cook the pasta according to package instructions. Drain and set aside.

4. 4

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until the onion is translucent.

5. 5

   Stir in the canned tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes to thicken.

6. 6

   Combine the roasted vegetables with the tomato sauce.

7. 7

   Add the cooked pasta to the skillet and toss to evenly coat.

8. 8

   Serve immediately, garnished with fresh basil and grated Parmesan cheese.