Name: Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 8 oz pasta (penne, fusilli, or spaghetti); 1 zucchini, chopped; 2 bell peppers (red, yellow, or orange), chopped; 1 red onion, chopped; 1 cup cherry tomatoes; 3 tbsp olive oil; 3 cloves garlic, minced; Salt, to taste; Black pepper, to taste; 1 tsp Italian seasoning or dried oregano; 1/4 cup grated Parmesan cheese (optional); Fresh basil leaves, torn (optional)

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Roasted vegetable pasta is a comforting, colorful, and delicious meal that brings out the best flavors of seasonal vegetables. The roasting process enhances their natural sweetness and gives them a slightly smoky taste, which pairs beautifully with tender pasta and a light seasoning. It’s a go-to recipe when I want to keep things simple, healthy, and satisfying.

Why You’ll Love This Recipe

I love how versatile this roasted vegetable pasta is—perfect for a weeknight dinner or as a meal prep option for the week. Roasting the veggies gives the dish incredible depth of flavor without much effort. It’s also easily customizable, letting me use whatever vegetables I have on hand. Best of all, it’s a vegetarian meal that doesn’t skimp on flavor or texture. Roasted Vegetable Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fusilli, or spaghetti work great)
Zucchini
Bell peppers (red, yellow, or orange)
Red onion
Cherry tomatoes
Olive oil
Garlic
Salt and pepper
Italian seasoning or dried oregano
Parmesan cheese (optional)
Fresh basil (optional)

Directions

I start by preheating my oven to 425°F (220°C).
Then, I chop all the vegetables into bite-sized pieces and toss them in olive oil, garlic, salt, pepper, and Italian seasoning.
I spread them out on a baking sheet and roast them for 25–30 minutes, flipping halfway through to get that perfect caramelization.
While the veggies roast, I cook the pasta according to the package instructions until al dente, then drain and set it aside.
Once the vegetables are nicely roasted, I mix them with the cooked pasta in a large bowl.
I sometimes add a splash of olive oil or a spoonful of pasta water to bring it all together.
Finally, I serve it with freshly grated Parmesan and torn basil leaves for extra flavor.

Servings and timing

This recipe makes about 4 servings and takes approximately 40 minutes from start to finish—10 minutes of prep and 30 minutes of roasting and cooking.

Variations

I switch things up by adding different vegetables like mushrooms, eggplant, or asparagus depending on the season. Sometimes I toss in chickpeas or white beans for added protein. For a richer flavor, I stir in a spoonful of pesto or a dollop of ricotta. If I’m in the mood for heat, a sprinkle of red pepper flakes does the trick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I like to use a skillet over medium heat with a splash of water or broth to keep the pasta from drying out. It can also be reheated in the microwave, but I always stir halfway through to make sure it heats evenly. Roasted Vegetable Pasta

FAQs

What type of pasta works best for roasted vegetable pasta?

I usually go with short pasta like penne or fusilli because they hold the roasted vegetables well, but spaghetti or linguine also work nicely.

Can I use frozen vegetables instead of fresh?

Yes, I can use frozen vegetables, but I make sure to thaw and drain them first to avoid excess moisture that can make them soggy when roasting.

Is this recipe vegan?

It can be! I just skip the Parmesan or use a plant-based alternative to keep it fully vegan.

Can I make this dish ahead of time?

Absolutely. I often roast the vegetables ahead and store them in the fridge, then just cook the pasta fresh and toss everything together when ready to serve.

How can I make it gluten-free?

I simply use gluten-free pasta, and everything else in the recipe remains the same. It’s just as tasty and satisfying.

Conclusion

Roasted vegetable pasta is a perfect blend of ease, flavor, and flexibility. It’s one of those dishes I can always count on to be delicious, whether I’m cleaning out the fridge or planning a comforting dinner. With endless variations and simple ingredients, it’s a staple recipe I love coming back to again and again.