Smoky Paprika Pasta with Roasted Vegetables
Creamy pasta tossed with smoky roasted peppers and vegetables, finished with a touch of fresh basil. This italian-inspired pasta ready in about 40 minutes pairs pasta, red bell pepper, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pasta
- 1 red bell pepper
- 1 medium zucchini
- 2 tsp paprika
- 3 tbsp olive oil
- 1/4 cup fresh basil
- 1/2 cup Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F. Cut 1 red bell pepper and 1 medium zucchini into 1/2-inch cubes. Toss with 2 tsp paprika, 2 tbsp olive oil, and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly charred.
- Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
- Step 3: While pasta cooks, chop 1/4 cup fresh basil. In a large bowl, combine drained pasta, roasted vegetables, 1 tbsp olive oil, and 1/2 cup freshly grated Parmesan. Add 2 tbsp reserved pasta water and toss until creamy and coats pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika Pasta with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Paprika Pasta with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.
Can I substitute ingredients in Smoky Paprika Pasta with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Paprika Pasta with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Paprika Pasta with Roasted Vegetables?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
