Some dishes manage to feel both wholesome and indulgent, and Roasted Vegetable Pasta is one of them. It’s the kind of meal that makes you feel good from the very first bite—vibrant, colorful, and bursting with natural sweetness from perfectly roasted veggies. I first fell in love with this pasta dish on a late summer evening when the farmers’ market was overflowing with peppers, zucchini, and cherry tomatoes. Instead of overthinking dinner, I simply tossed everything onto a sheet pan, roasted it until caramelized, and mixed it with hot, tender pasta. That simple moment sparked a recipe that has become a go-to comfort dish—simple yet spectacular.
This pasta is ideal for busy nights when you want something nourishing without the fuss. The oven does most of the work, and the result tastes like something you’d order at a charming little café. Whether you serve it warm, at room temperature, or as a chilled pasta salad the next day, it never disappoints. With a drizzle of olive oil, a sprinkle of Parmesan, and a handful of fresh basil, every bowl feels like a celebration of good ingredients and good company.
Recipe Overview
Roasted Vegetable Pasta is a hearty, colorful dish made with penne pasta and a medley of oven-roasted vegetables like bell peppers, zucchini, onions, cherry tomatoes, and broccoli. Tossed with olive oil, Italian herbs, Parmesan cheese, and fresh basil, this pasta is naturally sweet, savory, and beautifully balanced. It’s easy, versatile, and perfect for meal prep or quick weeknight dinners.
Ingredients & Instructions
Ingredients You’ll Need
- 12 oz penne pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon dried Italian herbs
- ½ cup grated Parmesan cheese
- Fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar (optional)
Step-by-Step Instructions
1. Prep the Vegetables
Preheat the oven to 425°F (220°C). Arrange the sliced bell peppers, zucchini, red onion, cherry tomatoes, and broccoli on a large baking sheet. Spread them out in a single layer so they roast evenly rather than steam.
Tip: If your sheet pan is small, use two pans. Overcrowding prevents browning.
2. Season and Roast
Drizzle 2 tablespoons of olive oil over the vegetables. Add the garlic, salt, pepper, and Italian herbs. Toss everything together until each piece is lightly coated.
Roast the vegetables for 20–25 minutes, stirring halfway through, until tender, caramelized, and slightly charred on the edges. This step is where all the flavor magic happens!
3. Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Tip: Salting the water generously ensures the pasta itself is flavorful.
4. Toss Everything Together
Place the cooked pasta in a large bowl. Add the roasted vegetables and drizzle with the remaining 1 tablespoon of olive oil.
If you’re using the balsamic vinegar, add it now. Slowly splash in a bit of the reserved pasta water to help create a light, glossy sauce that brings everything together.
5. Add Cheese and Basil
Stir in the Parmesan cheese while the pasta is still hot—it will melt slightly and coat the noodles beautifully. Finish with a generous sprinkle of fresh basil for brightness and aroma.
Cooking Tips & Variations
Make It Creamy
Add a splash of heavy cream, a dollop of ricotta, or crumble in goat cheese for a silky, luscious finish.
Protein Boost
Mix in grilled chicken, Italian sausage, roasted chickpeas, or even shrimp to turn it into a more substantial meal.
Use Any Veggies You Have
This recipe is wonderfully flexible. Swap or add:
- Asparagus
- Mushrooms
- Eggplant
- Carrots
- Spinach (stir in at the end)
Enhance the Flavor
Try:
- A squeeze of lemon juice
- A pinch of red pepper flakes
- A spoonful of pesto for a bright herbal twist
- Sun-dried tomatoes for extra richness
Make It Vegan or Dairy-Free
Replace Parmesan with nutritional yeast or a vegan Parmesan alternative—still delicious and satisfying.
Storage & Serving Suggestions
Storage
This dish stores beautifully:
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Freeze without the fresh basil for up to 2 months
Reheat gently on the stovetop with a splash of water or olive oil.
Serving Ideas
Serve it warm or at room temperature with:
- A crisp green salad
- Garlic bread
- Lemon-roasted chicken
- A chilled glass of white wine or sparkling water with citrus
It also makes an amazing lunch the next day—flavorful, colorful, and actually better as the ingredients meld.
Roasted Vegetable Pasta is a beautiful blend of simplicity and flavor—easy enough for a busy night, impressive enough for guests, and flexible enough for endless variations. With its vibrant colors, caramelized vegetables, and comforting pasta base, it turns everyday ingredients into something truly irresistible. Whether you’re looking for a meatless meal, a satisfying side dish, or a versatile recipe to add to your rotation, this pasta delivers every time.
So grab a pan, chop some veggies, and let the oven work its magic. You’ll have a deliciously cozy bowl of pasta waiting in no time.
FAQs
1. Can I use different pasta shapes?
Absolutely! Rotini, farfalle, or rigatoni work wonderfully.
2. Do I have to roast the vegetables?
Roasting is recommended because it adds sweetness and depth, but sautéing is a quick alternative.
3. What can I substitute for Parmesan?
Pecorino Romano, Asiago, or nutritional yeast for a vegan option.
4. Can I make this ahead?
Yes—roast the vegetables and cook the pasta ahead of time, then combine and reheat with a splash of water.
5. Will frozen vegetables work?
Fresh is best for roasting, but frozen veggies can be used in a pinch—just roast them longer to avoid sogginess.
This Roasted Vegetable Pasta recipe combines caramelized veggies, al dente pasta, Parmesan, and fresh basil for a vibrant, flavorful, and easy weeknight dinner. Perfectly customizable and meal-prep friendly!
