Roasted Vegetable Pasta

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

Spread the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, red onion, and broccoli in a single layer on the baking sheet.

Drizzle 3 tablespoons of olive oil over the vegetables.

Sprinkle with Italian seasoning, red pepper flakes, 1/2 teaspoon salt, and black pepper.

Toss everything together directly on the pan until the vegetables are evenly coated.

Roast the Vegetables

Roast in the preheated oven for 22 to 25 minutes, until the vegetables are tender and edges are lightly caramelized.

Cook the Pasta

While vegetables roast, fill the large pot with water and bring to a boil over high heat.

Add a generous pinch of salt to the boiling water.

Add the rigatoni and cook according to package directions until al dente, about 10 to 11 minutes.

Before draining, scoop out 1/2 cup of pasta water and set it aside in a small bowl or cup.

Drain the pasta through a colander and return it to the pot.

Make the Garlic Oil

Heat the remaining 1 tablespoon of olive oil in the small skillet over medium-low heat.

Add the minced garlic and cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.

Combine Everything

Pour the garlic oil over the drained pasta in the pot.

Add the roasted vegetables to the pot with the pasta.

Drizzle in the lemon juice and add 1/4 cup of the reserved pasta water.

Toss everything together gently, adding more pasta water a splash at a time if the pasta looks dry.

Finish and Serve

Add the torn basil leaves and half the Parmesan to the pot.

Toss once more to combine.

Divide into four bowls and top each with the remaining Parmesan and extra basil if desired.