Baked Vegetable Pasta Recipe Video


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Bow tie pasta1 Pound
 Grape tomatoes10 1⁄2 Ounce
 Sweet red peppers2
 Sweet yellow peppers2
 Scallions1 Bunch (100 gm), chopped
 Fennel bulbs3
 Pitted kalamata olives1 Cup (16 tbs)
 Basil1 Bunch (100 gm), roughly torn or chopped
 Minced garlic2 Clove (10 gm)
 Olive oil1⁄2 Cup (8 tbs)
 Red wine vinegar1⁄3 Cup (5.33 tbs)


Preheat oven to 500F.

Cut peppers in half and remove seeds and pith. Cut up fennel into large chunks. Set all vegetables on a roasting pan. Coat the vegetables very generously with olive oil and a good sprinkling of kosher salt and freshly cracked pepper. Roast for about 45 minutes, shifting vegetables around a few times during roasting. Peppers should look blackened.

Remove roasted vegetables and put them in a large bowl covered with plastic wrap to sweat. (A paper grocery bag that is closed well will also do the trick.) After the vegetables have “sweated” in the bowl for about 10 minutes, remove the skins of the peppers… they should fall right off. Discard the skins.

Boil pasta in salted water. Drain and set aside when done. Give the pasta a nice coating of olive oil as it sits.

Combine cooked pasta, all roasted vegetables, basil, olives, scallions, and minced garlic in a large bowl. Add vinegar and olive oil, generously season with salt and freshly cracked pepper… Mix well.
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Editors Review

If you cannot do without your pasta, check out this Baked Vegetable Pasta. This dish ensures that you increase your health quotient further by adding vegetables and baking it with your pasta. It is such a simple and delicious dish that you will want to make it more often.