Mediterranean Meals

Mediterranean Roasted Vegetable Pasta Recipe

4 servings


10 minutes

active time

40 minutes

total time


12 oz penne pasta (see note 1)

1 zucchini

1 large red onion

1 red bell pepper

1 yellow bell pepper

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/4 cup olive oil

1/4 cup parmesan (- grated)

1 garlic clove (- minced)

1 tsp dried Italian herbs

1/2 tsp salt

1/2 tsp pepper

additional parmesan

Fresh oregano (- for garnish)


Roasting the vegetables

Pre-heat the oven to 230ºC/450°F.

Cut the zucchini in half lengthways and then cut into 1/4 inch slices.

Cut the bell peppers into 1/2 inch pieces.

Peel the onion and then cut into thick wedges.

Pour the olive oil, salt, and pepper into a large roasting tin.

Add in all the chopped veg and stir well until everything is well coated.

Roasted for 30 minutes until slightly charred and tender.

Prepare the sauce

Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.

Cooking the Pasta

Whilst the veg is roasting bring a large pan of water to the boil.

Salt it well and add the pasta.

Cook as per the packet until al-dente.

To finish the dish

Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.

Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.

Remove the veg from the oven and empty the veg and any oil over the drained pasta.

Pour over the sauce and stir everything until well combined. You can add more cooking water if

Serve sprinkled with some fresh oregano and more parmesan if desired.


Serving Size



561 kcal

Total Fat

23 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



4 mg


984 mg

Total Carbohydrate

72 g

Dietary Fiber

4 g

Total Sugars

5 g


14 g

4 servings


10 minutes

active time

40 minutes

total time
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