Spaghetti Aglio e Olio with Roasted Vegetables

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8 oz. spaghetti
2 tbsp. olive oil
4 cloves garlic, thinly sliced
1 tsp. red pepper flakes
1 cup cherry tomatoes, halved
1 zucchini, sliced
1 bell pepper, sliced
1 red onion, sliced
Salt and pepper to taste
Fresh basil, for garnish


1.Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2.Preheat oven to 425°F (220°C).
3.In a large roasting pan, combine the sliced zucchini, bell pepper, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4.Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5.Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for 1-2 minutes, until the garlic is fragrant and lightly golden.
6.Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to release their juices.
7.Add the cooked spaghetti to the skillet and toss to coat in the garlic and tomato mixture.
8.Divide the pasta among plates and top with the roasted vegetables. Garnish with fresh basil.
9.Serve hot and enjoy!


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