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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, minced garlic, olive oil, dried oregano, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking.

While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Once the vegetables are roasted, transfer them to a large serving bowl or back into the pot used for pasta (if it's large enough). Add the cooked and drained pasta, vegetable broth, and grated Parmesan cheese.

Toss everything together gently. If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped basil and serve immediately, with extra Parmesan cheese on the side.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, minced garlic, olive oil, dried oregano, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking.

While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Once the vegetables are roasted, transfer them to a large serving bowl or back into the pot used for pasta (if it's large enough). Add the cooked and drained pasta, vegetable broth, and grated Parmesan cheese.

Toss everything together gently. If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped basil and serve immediately, with extra Parmesan cheese on the side.
