Easy Low Sodium Roasted Vegetable Pasta Recipe (Heart-Healthy)

Instructions

1. Preheat the Oven: Position a rack in the center of your oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Season the Vegetables: In a large mixing bowl, combine the zucchini, yellow squash, red bell pepper, cherry tomatoes, red onion, and smashed garlic cloves. Drizzle with 2 tablespoons of olive oil and sprinkle with dried oregano, dried basil, smoked paprika, and black pepper. Toss thoroughly until evenly coated.
3. Roast: Spread the vegetables in a single, even layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam. Bake for 20–25 minutes, tossing halfway through, until the edges are browned and caramelized and the tomatoes have burst.
4. Cook the Pasta: While the vegetables roast, bring a large pot of unsalted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta cooking water, then drain the pasta.
5. Combine & Glaze: Return the drained pasta to the warm pot over low heat. Add the roasted vegetables (including all the flavorful pan juices and roasted garlic, which you can mash gently with a fork), the remaining 1 tablespoon of olive oil, lemon juice, and lemon zest. Toss gently to combine, adding splashes of the reserved pasta water (1–2 tablespoons at a time) until a light, glossy sauce coats the noodles.
6. Garnish & Serve: Remove from heat and fold in the fresh basil, parsley, and crushed red pepper flakes. Divide into four bowls and serve immediately, topped with nutritional yeast if desired.