Rigatoni in Roasted Vegetable Sauce
This delightful dish combines hearty rigatoni with a rich roasted vegetable sauce, making it a healthy and flavorful option for any meal.
Ingredients
Pasta and Sauce Ingredients
- 1 pound rigatoni pasta Use whole-grain for added nutrients
- 2 cups chopped mixed vegetables (bell peppers, zucchini, and eggplant) Feel free to vary the vegetables
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes Include juice
- 2 tablespoons olive oil Adds healthy fats
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Grated Parmesan cheese (optional) Omit for a vegan version
Instructions
Preheating and Roasting
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chopped vegetables, diced onion, and minced garlic. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper. Toss everything together until the vegetables are well-coated.
- Spread the vegetable mixture evenly on a baking sheet and roast in the oven for about 25-30 minutes or until they are tender and slightly caramelized.
Cooking the Pasta
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Making the Sauce
- After the vegetables are roasted, transfer them to a large pot. Add the canned diced tomatoes (with their juice) and stir to combine. Allow it to simmer on medium heat for about 5-10 minutes until heated through.
Combining and Serving
- Add the cooked rigatoni to the vegetable sauce. Toss gently until the pasta is well coated. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
This dish can be made in advance. For best results, prepare the vegetable sauce a day ahead and cook the pasta fresh before serving.