Imagine a culinary journey that takes your taste buds on an incredible adventure - where sweet, tangy balsamic vinegar meets perfectly roasted vegetables and al dente pasta. This Fusilli with Balsamic Roasted Vegetables isn't just a meal; it's a symphony of flavors that will elevate your home cooking from ordinary to extraordinary. With minimal prep time and maximum deliciousness, this Italian-inspired recipe promises to become your new go-to comfort food that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g fusilli pasta
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: dice the zucchini into 1-inch cubes, slice the red onion into thin wedges, and chop the bell pepper into similar-sized pieces to ensure even roasting.
- In a large mixing bowl, combine the diced vegetables. Drizzle with balsamic vinegar and olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables until they are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper caramelization and roasting.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even browning. The vegetables should be tender and have slightly charred edges.
- While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/4 cup of pasta water. Return the pasta to the pot.
- Once the vegetables are roasted, remove from the oven and immediately add them to the cooked pasta. Toss gently to combine.
- If the mixture seems dry, add a small amount of the reserved pasta water to help the balsamic glaze coat the pasta and vegetables evenly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with fresh basil or grated Parmesan cheese.
Tips
- Vegetable Cutting Matters: Cut vegetables into uniform sizes to ensure even roasting and caramelization.
- Don't Overcrowd the Baking Sheet: Give your vegetables breathing room to roast properly, not steam.
- High Heat is Key: The 425°F temperature helps create those delicious caramelized edges on your vegetables.
- Reserve Pasta Water: This starchy liquid helps create a silky sauce and helps ingredients stick together.
- Experiment with Vegetables: While the recipe suggests zucchini, bell pepper, and red onion, feel free to swap in seasonal vegetables like eggplant, cherry tomatoes, or asparagus.
- Enhance Flavor: Consider adding a sprinkle of fresh herbs like basil or oregano, or a handful of toasted pine nuts for extra texture.
- For a Protein Boost: Add grilled chicken, shrimp, or crumbled feta cheese to make the dish more substantial.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
