Roasted Vegetable Pasta

Get ready for a cozy, colorful, and comforting meal that’s bursting with flavor—Roasted Vegetable Pasta! Imagine perfectly roasted veggies, their edges slightly crisped and caramelized, tossed with al dente pasta and coated in a simple yet flavorful sauce. This dish is everything you want in a weeknight dinner—easy, vibrant, and absolutely delicious. The best part? It’s incredibly versatile, so you can use whatever veggies you have on hand, making it a fantastic way to clean out the fridge while still enjoying a wholesome, satisfying meal. Whether you’re feeding the family or prepping a light dinner for yourself, trust me, this one will quickly become a favorite!

Why You’ll Love Roasted Vegetable Pasta

• Flavor Explosion: Roasting the vegetables brings out their natural sweetness, while the pasta soaks up all those roasted flavors. Add a little garlic, olive oil, and herbs, and you’ve got a dish that’s bursting with taste!
• Customizable: You can easily swap out vegetables based on what’s in season or what you’ve got in the pantry. From bell peppers and zucchini to sweet potatoes and mushrooms, you can make this dish your own.
• Quick & Easy: With just a few simple steps, you’ll have a dinner that’s both healthy and satisfying. The oven does most of the work for you, so you can spend less time in the kitchen and more time enjoying your meal.
• Light but Filling: It’s the perfect balance of lightness from the roasted veggies and heartiness from the pasta. Plus, it’s a great option if you’re looking for a vegetarian dish that doesn’t skimp on flavor or satisfaction.
• Great for Meal Prep: This recipe keeps well, so you can easily pack it for lunch or make extra for leftovers.

Ingredients

Let’s talk about the magic behind these roasted vegetables and pasta:

• Pasta: The base of the dish, with any variety you like—spaghetti, penne, fusilli, or even gluten-free pasta.
• Zucchini: Adds a slight crunch and mild sweetness when roasted.
• Bell Peppers: Choose red, yellow, or orange for a vibrant, sweet flavor that complements the other veggies.
• Red Onion: Sweet when roasted, it adds a lovely depth of flavor.
• Cherry Tomatoes: Roasting these juicy little gems intensifies their sweetness and flavor.
• Garlic: The key to infusing the whole dish with aromatic goodness.
• Olive Oil: For roasting and drizzling, bringing richness to the veggies and helping them caramelize.
• Herbs: Fresh thyme, rosemary, or oregano work great, or you can use dried herbs for convenience.
• Parmesan Cheese: A generous sprinkle of freshly grated Parmesan adds a salty, nutty finish that ties everything together.
• Salt and Pepper: To season and enhance all the flavors.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

It’s time to get cooking! Follow these simple steps to make your delicious roasted vegetable pasta:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). We want it nice and hot to roast the veggies perfectly and bring out their natural sweetness.

Step 2: Roast the Vegetables

Cut your zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Toss them with olive oil, garlic, salt, pepper, and your choice of herbs. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until the veggies are tender and slightly caramelized. Stir halfway through to ensure even roasting.

Step 3: Cook the Pasta

While the veggies are roasting, cook your pasta according to the package instructions. Be sure to salt your water well—it’s your chance to season the pasta! Once the pasta is cooked al dente, drain it, reserving a little pasta water to use later if needed.

Step 4: Combine the Pasta and Veggies

Once the vegetables are roasted, remove them from the oven. Add the cooked pasta to the baking sheet with the veggies (or in a large mixing bowl). Toss everything together gently, adding a little of the reserved pasta water to help the pasta and veggies come together smoothly. Adjust the seasoning with more salt, pepper, or herbs as needed.

Step 5: Serve and Garnish

Serve the pasta in bowls, and top with a generous sprinkle of freshly grated Parmesan cheese. You can also drizzle a bit more olive oil or add some crushed red pepper flakes if you like a little heat. Enjoy while warm!

Nutrition Facts

Servings: 4
Calories per serving: 320
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 7mg
Sodium: 350mg
Total Carbohydrate: 42g
Dietary Fiber: 5g
Sugars: 7g
Protein: 10g
Vitamin A: 20%
Vitamin C: 45%
Calcium: 10%
Iron: 10%

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve Roasted Vegetable Pasta

• With a Side Salad: Pair it with a fresh, crisp green salad dressed with a light vinaigrette for a well-rounded meal.
• Garlic Bread: Serve with warm, crispy garlic bread on the side to soak up any extra sauce or olive oil.
• Topped with Protein: If you want to make it heartier, you can add grilled chicken, shrimp, or even chickpeas for a plant-based boost.

Additional Tips

• Make it Vegan: To make this dish vegan, simply omit the Parmesan cheese or use a dairy-free alternative. It will still be packed with flavor from the roasted veggies.
• Veggie Variations: Feel free to swap out the veggies based on your preferences. Broccoli, eggplant, or sweet potatoes would also work well in this dish.
• Add Spice: If you like a little kick, add red pepper flakes or a pinch of cayenne to the veggie mix before roasting.

FAQ Section

Q1: Can I use frozen vegetables instead of fresh?
A1: While fresh vegetables will give the best flavor and texture, frozen veggies can work in a pinch. Just make sure to thaw them completely and pat them dry before roasting to avoid excess moisture.

Q2: Can I make this dish gluten-free?
A2: Yes, simply swap the pasta for gluten-free pasta, and you’ve got a delicious gluten-free meal!

Q3: Can I add a protein to this dish?
A3: Absolutely! Grilled chicken, shrimp, or even roasted chickpeas would be great additions for extra protein.

Q4: How do I store leftovers?
A4: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a little olive oil to keep things moist.

Q5: Can I prepare this dish ahead of time?
A5: Yes! You can roast the vegetables and cook the pasta ahead of time. Just toss everything together when you’re ready to serve.

Q6: Can I freeze this dish?
A6: While pasta dishes are not always ideal for freezing, you can freeze the roasted vegetables separately for up to 3 months. Just thaw and toss them with freshly cooked pasta when you’re ready to enjoy.

Q7: Can I use a different type of cheese?
A7: Yes! You can use mozzarella, feta, or even a dairy-free cheese alternative depending on your preference.

Q8: Can I add more herbs to the recipe?
A8: Absolutely! Fresh basil, oregano, or thyme would all work beautifully in this dish. Feel free to experiment with your favorite herbs.

Q9: Can I make this pasta without olive oil?
A9: If you’re looking for a lighter option, you can roast the vegetables with a little vegetable or chicken broth instead of olive oil, although the flavor will be slightly different.

Q10: How can I make this pasta spicier?
A10: Add red pepper flakes to the veggies before roasting, or drizzle the finished dish with a bit of hot sauce or chili oil for an extra kick.

Conclusion

Roasted Vegetable Pasta is the perfect dish for those who want something fresh, comforting, and easy to prepare. The combination of tender, caramelized vegetables and pasta is so satisfying, and the simplicity of the ingredients allows the flavors to shine. Whether you’re enjoying it on its own or pairing it with a protein, this recipe will quickly become one of your go-to favorites. Happy cooking, and enjoy every bite!

Print