If you’re looking for a comforting yet vibrant dish that’s both quick and full of flavor, Spaghetti Aglio e Olio with Roasted Vegetables is the perfect choice. This updated take on the classic Italian pasta dish combines the simplicity of spaghetti aglio e olio, a fragrant garlic and olive oil sauce, with the richness of roasted vegetables. The result is a light yet satisfying meal that’s perfect for any day of the week.
The traditional spaghetti aglio e olio is known for its minimalistic ingredients: garlic, olive oil, red pepper flakes, and parsley. It’s a perfect example of how a few high-quality ingredients can create something truly delicious. The garlic is sautéed in olive oil until golden and fragrant, and the red pepper flakes give the dish just the right amount of heat. Fresh parsley adds a pop of color and a burst of freshness to balance out the richness of the olive oil.
To add depth and texture to the dish, roasted vegetables are included. You can use a variety of vegetables depending on what’s in season or what you have on hand. Bell peppers, zucchini, cherry tomatoes, and eggplant are all excellent choices. Roasting the vegetables intensifies their flavor, bringing out their natural sweetness and creating a slight caramelization that pairs perfectly with the garlic and olive oil sauce. The vegetables add a layer of richness and make the dish feel more substantial.
The spaghetti is cooked al dente and tossed with the garlic oil sauce, allowing the pasta to absorb the flavors. The roasted vegetables are mixed in, creating a dish that’s both hearty and light. A generous sprinkle of Parmesan or Pecorino cheese (optional) can add a creamy, salty finish to the pasta.
Spaghetti Aglio e Olio with Roasted Vegetables is a simple, versatile dish that’s full of flavor and color. It’s perfect for a weeknight dinner, a light lunch, or even a side dish to complement other meals. With just a few ingredients, you can create a satisfying and delicious meal that’s sure to please.
Ingredients
- 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
- basil fresh for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Preheat oven to 425°F (220°C).
- 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.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- 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.
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to release their juices.
- Add the cooked spaghetti to the skillet and toss to coat in the garlic and tomato mixture.
- Divide the pasta among plates and top with the roasted vegetables. Garnish with fresh basil.
- Serve hot and enjoy!