How to Make the Perfect Tomato Basil Pasta with Roasted Veggies
Italian · Easy · 35 min · 4 servings
This simple tomato basil pasta is tossed with oven roasted vegetables and a light garlic tomato sauce that contains absolutely no dairy or nuts making it one of the safest and most crowd pleasing pasta dinners for allergy affected families. It is bright hearty and flavorful enough that kids will not even notice there is no cheese on top.
Why this recipe works
This Tomato Basil Pasta with Roasted Veggies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 ounces penne pasta
- 1 can crushed tomatoes 14 ounces
- 1 medium zucchini diced
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
- 0.25 cup fresh basil leaves torn
Step by step instructions
Step 1: Roast the Vegetables
Preheat oven to 400 degrees Fahrenheit. Toss the diced zucchini and cherry tomatoes with a drizzle of olive oil and spread on a baking sheet. Roast for 20 minutes until tender and caramelized at the edges.
Step 2: Cook the Pasta
While the vegetables roast bring a large pot of well salted water to a boil. Cook the penne pasta according to package directions until al dente then reserve half a cup of pasta water before draining.
Step 3: Make the Sauce
In a large skillet sauté the minced garlic in olive oil over medium heat for 1 minute until fragrant. Add the crushed tomatoes and a pinch of salt and simmer for 5 to 6 minutes until the sauce thickens slightly and the flavors meld together.
Step 4: Toss and Serve
Add the drained pasta and roasted vegetables to the tomato sauce and toss well to coat. Add a splash of the reserved pasta water to loosen the sauce if needed. Top with torn fresh basil and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- penne pasta → gluten free penne for a completely gluten free allergy friendly version
- zucchini → diced eggplant or bell peppers which roast beautifully and kids generally enjoy
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not salting the pasta water adequately which results in bland pasta that no amount of sauce can fully rescue
- Adding the basil too early during cooking which turns it black and bitter instead of keeping it bright and fragrant
Nutrition facts
Per serving: 360 calories, 11g protein, 64g carbs, 7g fat, 6g fiber.
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