If you’re craving a vibrant dinner that’s as easy to whip up on a busy weeknight as it is to serve to friends at your next gathering, Roasted Vegetable Pasta is your answer. This dish brings together a rainbow of oven-caramelized veggies and perfectly cooked pasta for a meal that balances comfort food appeal with fresh, wholesome flavors. Whether you follow a vegetarian diet or just want to eat more veggies, this pasta brings color, nutrition, and pure joy to your table in under an hour.
Ingredients You’ll Need
Roasted Vegetable Pasta is built on everyday kitchen staples, but each ingredient works magic in its own way to create a beautifully textured, flavor-packed bowl. Here’s what you’ll need and why they matter:
- Pasta (12 ounces, such as penne or rigatoni): Use a sturdy shape that grabs all the roasted goodness and stands up to mixing.
- Zucchini (1, sliced): Adds mellow sweetness and a tender bite, soaking up all the seasonings.
- Red bell pepper (1, chopped): Brings a pop of color and gentle sweetness when roasted.
- Yellow squash (1, sliced): Contributes a soft texture and buttery flavor that balances bolder veggies.
- Red onion (1, cut into wedges): Roasting transforms the onion into a caramelized, slightly sweet wonder.
- Cherry tomatoes (1 cup): Burst with juicy, tangy flavor, giving the dish a lovely sauciness.
- Olive oil (3 tablespoons): Helps roast the veggies to golden perfection and infuses each bite with richness.
- Dried Italian seasoning (1 teaspoon): Delivers a familiar herbal aroma and savory notes throughout the dish.
- Salt (1/2 teaspoon): Essential for seasoning both the veggies and the pasta.
- Black pepper (1/4 teaspoon): Adds a gentle warmth and depth to the finished dish.
- Grated Parmesan cheese (1/4 cup): Melts into the pasta, adding sharpness and a nutty kick.
- Fresh basil (2 tablespoons, chopped): A finishing flourish that brings color and a burst of freshness.
- Optional red pepper flakes: If you like a touch of heat, a sprinkle makes all the difference!
How to Make Roasted Vegetable Pasta
Step 1: Preheat Your Oven & Prep the Veggies
Set your oven to 425°F (220°C), giving it enough time to get nice and hot for maximum veggie caramelization. While it’s heating, slice up your zucchini and yellow squash, chop the bell pepper, cut the onion into wedges, and gather those juicy cherry tomatoes. Everything goes onto a large baking sheet.
Step 2: Season and Roast
Drizzle the cut vegetables with olive oil, then sprinkle with Italian seasoning, salt, and black pepper. Toss everything right on the pan so each piece is coated and ready for action. Spread the veggies out in a single layer for even roasting, and place them in your preheated oven. Let them roast for 20 to 25 minutes, giving them a gentle stir halfway through so all sides get that golden, slightly crispy finish.
Step 3: Boil the Pasta
While your kitchen starts to fill with the best roasted veggie aroma, set a pot of salted water to boil. Cook your chosen pasta according to its package instructions until it’s al dente, then drain, remembering to save about half a cup of the starchy pasta water.
Step 4: Combine Pasta and Roasted Veggies
Transfer the hot pasta to a big bowl, then pile the roasted vegetables right on top. Add a splash or two of the reserved pasta water if you want to loosen things up and create a lightly glossy sauce that coats every bite. Toss everything together until the veggies and pasta are harmoniously mixed.
Step 5: Add Cheese and Fresh Herbs
Sprinkle the grated Parmesan and chopped fresh basil over the pasta. Gently toss again, letting the cheese melt and mingle with the warm veggies. If you love a little spice, this is the moment to add a pinch of red pepper flakes. Serve immediately while the flavors are at their most irresistible!
How to Serve Roasted Vegetable Pasta
Garnishes
Finish each bowl with a generous dusting of extra Parmesan, a scattering of fresh basil, or a few red pepper flakes for heat. If you have lemon zest on hand, a little sprinkle brightens up the whole dish beautifully.
Side Dishes
This pasta is hearty enough on its own, but it pairs wonderfully with a simple green salad, crusty garlic bread, or even a handful of roasted chickpeas for extra protein. A glass of chilled white wine or sparkling water with lemon makes the meal feel extra special.
Creative Ways to Present
Serve Roasted Vegetable Pasta family-style in a big, colorful platter for a festive feel, or spoon into individual bowls and top each with a poached egg or grilled chicken breast for a more indulgent twist. For a party, try serving it in baked Parmesan cheese cups or lunchbox-style in mason jars layered with extra veggies.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Vegetable Pasta stays tasty for up to three days in the refrigerator. Store it in an airtight container and pop it in your lunchbox for a flavorful workday meal.
Freezing
You can freeze this pasta, though the texture of the vegetables may soften a bit upon thawing. Use a tightly sealed freezer-safe container, and plan to enjoy it within a month for the best flavor.
Reheating
To reheat, add a splash of water or broth to the pasta and warm it gently in a skillet over medium heat, or microwave it in short bursts, stirring often. Add a handful of fresh basil or grated cheese before serving to refresh the flavors.
FAQs
Can I use different vegetables in this Roasted Vegetable Pasta?
Absolutely! This recipe is perfect for using whatever seasonal vegetables you have on hand, like eggplant, mushrooms, or asparagus. Just keep the amounts roughly the same for even roasting.
Is Roasted Vegetable Pasta good for meal prep?
Yes, it holds up well in the fridge and is easy to portion out for several lunches or dinners. The flavors often deepen overnight, making leftovers especially delicious.
How can I make this dish vegan?
Simply omit the Parmesan or swap it for a dairy-free cheese alternative. The pasta remains just as hearty and flavorful thanks to the roasted veggies and herbs.
Can I add protein to this Roasted Vegetable Pasta?
Definitely! Try stirring in some canned chickpeas, white beans, or cooked chicken for a balanced, protein-rich twist.
What if I don’t have fresh basil?
Dried basil works in a pinch, or you can use other fresh herbs like parsley, oregano, or a touch of thyme to bring freshness to the final dish.
Final Thoughts
There’s something so satisfying about pulling a tray of caramelized veggies from the oven and tossing them into a steaming bowl of pasta. If you’re ready for a wholesome, crowd-pleasing weeknight dinner or a meal-prep staple that never gets boring, give this Roasted Vegetable Pasta a try—you just might find it becomes a regular on your menu too!
Print
Roasted Vegetable Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Vegetable Pasta is a delightful vegetarian dish that combines perfectly roasted seasonal vegetables with al dente pasta, finished with Parmesan and fresh basil. A healthy and satisfying meal that’s easy to make!
Ingredients
Pasta:
- 12 ounces pasta (such as penne or rigatoni)
Roasted Vegetables:
- 1 zucchini (sliced)
- 1 red bell pepper (chopped)
- 1 yellow squash (sliced)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil (chopped)
- Optional red pepper flakes for heat
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Place zucchini, bell pepper, squash, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper. Toss to coat.
- Roast vegetables: Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Cook pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water.
- Combine: In a large bowl, mix hot pasta with roasted vegetables. Add reserved pasta water if needed. Toss with Parmesan and basil.
- Serve: Serve warm, topped with additional cheese or red pepper flakes if desired.
Notes
- Use any mix of seasonal vegetables.
- For a vegan version, omit Parmesan or use a dairy-free alternative.
- Add chickpeas or grilled chicken for extra protein.
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