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In the world of culinary delights, few dishes can compete with the simplicity and heartiness of Garlic Roasted Veggie Pasta Bowls. This dish not only serves as a satisfying meal but also packs a nutritional punch, making it an ideal choice for anyone looking to incorporate more wholesome ingredients into their diet. With its vibrant colors and rich flavors, this pasta bowl is a feast for both the eyes and the palate. The combination of roasted vegetables, whole wheat pasta, and aromatic garlic creates a delightful harmony that is both comforting and invigorating.

Garlic Roasted Veggie Pasta Bowls

Indulge in the vibrant flavors of Garlic Roasted Veggie Pasta Bowls, a deliciously wholesome meal that's as colorful as it is nutritious. Packed with roasted zucchini, bell peppers, red onions, and cherry tomatoes, this dish not only satisfies your taste buds but also supports a healthy lifestyle with whole wheat pasta. Easy to prepare, it’s perfect for weeknight dinners or meal prep. Enjoy a comforting bowl that’s bursting with flavor and can be customized to your liking.
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Ingredients
  

12 oz whole wheat pasta (penne or fusilli)

1 medium zucchini, diced into bite-sized pieces

1 medium bell pepper (choose any color for a vibrant mix), chopped

1 medium red onion, diced

1 cup cherry tomatoes, halved

4 cloves garlic, finely minced

1/4 cup extra virgin olive oil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese (optional, for a savory finish)

Fresh basil leaves, for an aromatic garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, chopped bell pepper, diced red onion, halved cherry tomatoes, and minced garlic. Drizzle with the olive oil and sprinkle Italian seasoning, salt, and pepper. Toss everything together thoroughly until each vegetable is evenly coated with the oil and seasoning.

      Roast the Vegetables: Spread the vegetable mixture in an even layer on a baking sheet. Place in the preheated oven and roast for approximately 20-25 minutes, or until the vegetables are tender and slightly caramelized. Be sure to stir the mixture halfway through to ensure even roasting.

        Cook the Pasta: While the vegetables are roasting, fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the whole wheat pasta and cook according to the package instructions, typically until al dente (generally about 8-10 minutes). Once cooked, drain the pasta in a colander and set aside.

          Combine Ingredients: In the same pot used for cooking the pasta, add the roasted vegetables directly. Toss the roasted veggies with the pasta gently until everything is well mixed. If you’d like a richer flavor, sprinkle with grated Parmesan cheese and toss again.

            Garnish and Serve: Serve the pasta bowls warm, enticingly garnished with fresh basil leaves for a pop of color and flavor. Drizzle with a little extra olive oil, if you desire, for a finishing touch.

              Enjoy: Dig in and savor the delicious blend of garlic-roasted vegetables and wholesome pasta!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4