Roasted Vegetable Pasta

Roasted Vegetable Pasta is one of my favorite weeknight dinners because it transforms simple ingredients into something truly special. This colorful pasta dish combines perfectly roasted seasonal vegetables with tender pasta and Parmesan cheese for a meal that’s both healthy and incredibly satisfying. I’ve made this recipe countless times, and it always delivers big flavor with minimal effort.

The magic of this vegetable pasta happens in the oven where zucchini, bell peppers, and cherry tomatoes caramelize and develop deep, complex flavors. I discovered this recipe years ago when I needed a quick way to use up vegetables from my garden, and it quickly became a family favorite. This roasted pasta dish is endlessly customizable, making it perfect for whatever vegetables you have on hand. The high-heat roasting brings out natural sweetness in the vegetables while creating those irresistible crispy edges. It’s the kind of simple, wholesome meal that makes you feel good about what you’re eating.

Gather Your Ingredients for Roasted Vegetable Pasta

I always use a sturdy pasta shape like penne or fusilli for this Roasted Vegetable Pasta because they catch all the delicious roasted vegetables and cheese in every bite. Pro tip: don’t overcrowd your baking sheet or the vegetables will steam instead of roast.

• 1 lb pasta (penne, fusilli, or farfalle work well)
• 1 large zucchini, chopped
• 1 large bell pepper (any color), chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1/4 cup fresh basil or parsley, chopped
• Optional: red pepper flakes for a little heat

Pro tip: I prefer using fresh Parmesan cheese that I grate myself rather than pre-grated. It melts better and has much more flavor. You can also mix in other vegetables like broccoli, cauliflower, or asparagus depending on the season.

How to Make the Best Roasted Vegetable Pasta

I recommend preheating your oven fully before roasting to ensure the vegetables get those beautiful caramelized edges that make this pasta so delicious.

Step 1: Preheat your oven to 425°F (220°C). This high temperature is key for getting nicely roasted vegetables with crispy edges.

Step 2: On a large baking sheet, combine the chopped zucchini, bell pepper, red onion wedges, and whole cherry tomatoes. Spread them out in a single layer without overcrowding.

Step 3: Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss everything together with your hands to coat evenly. Make sure each piece is lightly coated with oil.

Step 4: Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized with golden brown edges. The tomatoes should be bursting and the zucchini should have crispy spots.

Step 5: While the vegetables are roasting, cook the pasta according to package directions in a large pot of salted boiling water. The water should taste like the sea. Drain the pasta and set aside, reserving 1/2 cup of pasta water.

Step 6: Once the vegetables are roasted, remove them from the oven and immediately add the minced garlic to the hot baking sheet. Toss the garlic with the vegetables for about a minute. The residual heat will cook the garlic perfectly without burning it.

Step 7: Add the cooked pasta directly to the baking sheet with the roasted vegetables. If the mixture seems dry, add a splash of the reserved pasta water to help everything come together.

Step 8: Sprinkle the grated Parmesan cheese and fresh basil or parsley over the pasta and vegetables. Toss everything together until well combined and the cheese has melted slightly.

Step 9: Serve the Roasted Vegetable Pasta immediately while it’s hot, with an extra sprinkle of Parmesan cheese on top if desired.

Pro tip: The pasta water is starchy and helps create a light sauce that brings everything together. Don’t skip reserving some before you drain your pasta.

What to Serve with Roasted Vegetable Pasta

This Roasted Vegetable Pasta is delicious on its own but pairs wonderfully with simple sides that complement the fresh flavors.

Garlic Bread: Crusty garlic bread is perfect for soaking up any extra olive oil and cheese from the bottom of your bowl.

Simple Arugula Salad: Peppery arugula with lemon vinaigrette adds a fresh, bright contrast to the rich roasted vegetables and cuts through the cheese.

Grilled Chicken: Add protein by serving this vegetable pasta alongside or topped with sliced grilled chicken breast for a more substantial meal.

Caprese Salad: Fresh tomatoes, mozzarella, and basil echo the Italian flavors in the pasta and add a refreshing element to your dinner.

Roasted Chickpeas: Crispy roasted chickpeas sprinkled on top add plant-based protein, texture, and a nutty flavor that complements the roasted vegetables perfectly.

Storing Your Roasted Vegetable Pasta

Store leftover Roasted Vegetable Pasta in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making leftovers taste even better the next day.

To reheat, warm the pasta in a skillet over medium heat with a splash of water or olive oil to prevent it from drying out. Stir frequently until heated through. You can also microwave individual portions, though I find the stovetop method maintains better texture.

Pro tip: If you want to freeze this dish, it’s best to freeze the roasted vegetables and cooked pasta separately in airtight containers for up to 3 months. Thaw in the refrigerator overnight, then combine and reheat together. This prevents the pasta from getting mushy.

Common Questions About Vegetable Pasta

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