Vegetarian Wild Kratts-Inspired Roasted Veggie Pasta
This vibrant roasted vegetable pasta is inspired by nature and packed with wholesome veggies, making it a flavorful and nutritious family meal. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs (340g) penne pasta, extra virgin olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 (340g) penne pasta
- 1 medium (about 200g) zucchini (cut into 1/2-inch half-moons)
- 1 pint (about 300g) cherry tomatoes (halved)
- 1 small (about 100g) red onion (cut into thin wedges)
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 3 cloves minced garlic
- 1/4 cup fresh basil leaves (chopped)
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). On a large baking sheet, toss 1 medium zucchini cut into 1/2-inch half-moons, 1 pint halved cherry tomatoes, and 1 small red onion cut into thin wedges with 3 tbsp extra virgin olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Roast the vegetables for 20 minutes, stirring halfway through, until tender and slightly caramelized.
- Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz penne pasta according to package instructions for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 4: In the same pot, over low heat, add 3 minced garlic cloves and sauté in 1 tbsp olive oil for 1 minute until fragrant.
- Step 5: Return the drained pasta to the pot. Add the roasted vegetables, 1/4 cup chopped fresh basil, and 1/2 cup grated Parmesan cheese. Toss everything together, adding reserved pasta water a few tablespoons at a time to loosen the sauce, until the pasta is coated and creamy.
- Step 6: Adjust seasoning with extra salt and pepper if needed. Serve warm garnished with additional basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Wild Kratts-Inspired Roasted Veggie Pasta take to make?
Total time is about 35 minutes (10 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 Vegetarian Wild Kratts-Inspired Roasted Veggie Pasta?
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 (340g) penne pasta from drying out.
Can I substitute ingredients in Vegetarian Wild Kratts-Inspired Roasted Veggie Pasta?
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 Vegetarian Wild Kratts-Inspired Roasted Veggie Pasta 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.
Is Vegetarian Wild Kratts-Inspired Roasted Veggie Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
