Name: Roasted Vegetable Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 1 medium zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 1/4 cup grated Parmesan cheese, plus more for serving; 1/4 cup fresh basil leaves, chopped

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Roasted Vegetable Pasta is that rare weeknight hero: simple, vibrant, and endlessly comforting. Each forkful is an explosion of sweet, caramelized veggies mingled with tender pasta, all kissed by a shower of Parmesan and fresh basil. Whether you’re feeding a hungry family or just craving a bowl of something wholesome and colorful, this recipe has you covered. It’s the kind of meal that makes you want to linger at the table just a little longer, savoring every bite and maybe even going in for seconds (or thirds!).

Roasted Vegetable Pasta Recipe - Recipe Image

Ingredients You’ll Need

This Roasted Vegetable Pasta comes together with a handful of ingredients you probably already have, but don’t let their simplicity fool you—each one brings something special to the table. From the silky olive oil to the sweet roasted peppers, every element helps build layers of flavor and beautiful color.

Penne pasta: The perfect shape for catching all those delicious roasted veggies and cheesy goodness.
Zucchini (1 medium, sliced): Adds a delicate, earthy flavor and soaks up the roasting juices beautifully.
Red bell pepper (chopped): Brings vibrant color and a touch of sweetness to the mix.
Yellow bell pepper (chopped): For extra sweetness and even more eye-popping color.
Red onion (sliced): Roasts up sweet and tender, balancing the other vegetables perfectly.
Cherry tomatoes (1 cup, halved): Their burst of juiciness ties the whole dish together.
Olive oil (3 tablespoons): The secret to beautifully caramelized, flavorful veggies.
Garlic (3 cloves, minced): Gives the pasta its irresistible aroma and depth.
Dried oregano (1 teaspoon): A classic Italian herb that adds warmth and savoriness.
Crushed red pepper flakes (1/2 teaspoon, optional): For a gentle kick of heat—totally up to you!
Salt and black pepper (to taste): Essential for bringing out the flavors of every ingredient.
Grated Parmesan cheese (1/4 cup, plus more for serving): Adds a nutty, salty finish that’s utterly addictive.
Fresh basil leaves (1/4 cup, chopped): Lifts the whole dish with its bright, fragrant notes.

How to Make Roasted Vegetable Pasta

Step 1: Prep and Roast the Vegetables

Start by cranking your oven up to 425°F (220°C)—that high heat is what gives the veggies those irresistible caramelized edges. Spread out the zucchini, both bell peppers, red onion, and cherry tomatoes on a big baking sheet. Drizzle everything generously with olive oil, then sprinkle on the minced garlic, oregano, red pepper flakes if you like a little heat, plus plenty of salt and black pepper. Give it all a good toss so every piece is coated, then slide it into the oven. Roast for 20 to 25 minutes, stirring halfway through, until the veggies are tender and tinged with golden, toasty spots.

Step 2: Cook the Pasta

While the vegetables are roasting and filling your kitchen with the most amazing smell, bring a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions until it’s al dente—just tender but still with a bit of bite. Drain the pasta well, but don’t worry about saving any pasta water this time; the roasted veggies and their pan juices are about to bring all the sauciness you need.

Step 3: Toss Everything Together

Grab a big mixing bowl and add your hot, drained pasta. Pile on the roasted vegetables, scraping in every last drop of those flavorful pan juices. Add the grated Parmesan and chopped basil, then gently toss everything together until the pasta is glossy and the veggies are evenly distributed. Take a moment to appreciate those gorgeous colors—it’s like a bowl of edible sunshine!

Step 4: Serve and Savor

Spoon the Roasted Vegetable Pasta into bowls and finish each one with an extra sprinkle of Parmesan and a few more fresh basil leaves if you have them. Serve it up warm, and watch how quickly everyone digs in. This is comfort food at its colorful, feel-good best.

How to Serve Roasted Vegetable Pasta

Garnishes

A final flourish of freshly grated Parmesan is never a bad idea, and a handful of extra chopped basil adds even more freshness. If you love a bit of crunch, try scattering on some toasted pine nuts—they bring a lovely texture and a hint of nuttiness.

Side Dishes

You can’t go wrong pairing this pasta with warm, crusty bread to soak up every bit of veggie goodness. A crisp green salad with a bright, zesty vinaigrette makes a light and refreshing counterpoint, keeping the meal balanced and satisfying.

Creative Ways to Present

For a show-stopping presentation, serve Roasted Vegetable Pasta family-style on a large platter, letting all those vibrant colors shine. Or, fill individual bowls and top each with a swirl of pesto or a dollop of creamy ricotta for a special twist. Sometimes, I even tuck a few roasted veggies aside for sprinkling on top as a finishing touch—so pretty and inviting!

Make Ahead and Storage

Storing Leftovers

If you have any Roasted Vegetable Pasta left (which is never guaranteed!), transfer it to an airtight container and keep it in the refrigerator. It’ll stay delicious for up to three days, and the flavors often get even better overnight as everything melds together.

Freezing

While the pasta itself can be frozen, the texture of the roasted veggies might soften a bit after thawing. If you’d like to freeze, let the pasta cool completely, then store it in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To bring your Roasted Vegetable Pasta back to its cozy, just-cooked glory, pop individual portions in the microwave or reheat gently in a skillet with a splash of water or broth. Stir frequently and add a fresh sprinkle of Parmesan and basil to brighten it right back up.

FAQs

Can I use a different type Main Course

Absolutely! Penne is fantastic for catching all the roasted veggies, but feel free to use rotini, farfalle, or even spaghetti if that’s what you have on hand. The beauty of Roasted Vegetable Pasta is its flexibility.

What other vegetables work well in this recipe?

This dish is endlessly adaptable. Try adding eggplant, mushrooms, or asparagus—just chop them into similar-sized pieces so they roast evenly. Seasonal swaps keep this pasta exciting all year round!

Is Roasted Vegetable Pasta suitable for meal prep?

Yes! It holds up beautifully in the fridge and can be portioned out for easy lunches or dinners throughout the week. Just add a splash of olive oil or a sprinkle of fresh herbs before serving to revive the flavors.

How can I make this dish vegan?

It’s easy—just skip the Parmesan cheese or swap it for your favorite dairy-free alternative. The rest of the ingredients are naturally vegan, making Roasted Vegetable Pasta a crowd-pleaser for everyone at the table.

Can I add protein to make it more filling?

Definitely! Grilled chicken, sautéed shrimp, or a can of drained chickpeas all work beautifully here. Simply toss your chosen protein with the pasta and veggies, and you’ve got a heartier meal in minutes.

Final Thoughts

If you’re looking for a dish that’s as satisfying as it is beautiful, you can’t go wrong with Roasted Vegetable Pasta. It’s vibrant, comforting, and just begging to become a new staple in your kitchen. I hope you’ll give it a try and fall in love with it as much as I have!

Roasted Vegetable Pasta Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and hearty Roasted Vegetable Pasta combining perfectly roasted seasonal vegetables with al dente penne, tossed in flavorful olive oil, garlic, and herbs, finished with fresh basil and Parmesan. Ideal for a wholesome vegetarian main course that’s quick and easy to prepare.

Ingredients

Scale

Pasta and Vegetables

12 oz penne pasta
1 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes, halved

Seasonings and Finishes

3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, chopped

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Arrange the sliced zucchini, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes evenly on a large baking sheet.
Season and Roast: Drizzle the vegetables with olive oil and sprinkle with minced garlic, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Toss everything together so the vegetables are well coated. Roast in the oven for 20 to 25 minutes, stirring halfway through, until tender and slightly charred.
Cook the Pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked pasta with the roasted vegetables and any pan juices. Toss gently to blend all flavors.
Add Final Touches: Stir in the grated Parmesan cheese and chopped fresh basil leaves. Adjust seasoning if needed, and serve warm with extra Parmesan cheese on top if desired.