Name: Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 12 oz pasta (penne, rotini, fusilli, or your choice); 1 zucchini, chopped; 1 red bell pepper, chopped; 1 cup cherry tomatoes; 1 red onion, sliced; 3 tbsp olive oil, divided; 2 cloves garlic, minced; 1 tsp Italian seasoning or dried oregano; Salt and black pepper, to taste; 2 tbsp chopped fresh basil or parsley; 1/4 cup grated Parmesan or crumbled feta (optional); 1 tbsp lemon juice or balsamic glaze (optional, for brightness)

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Roasted Vegetable Pasta is a flavorful, wholesome dish that brings together tender pasta and a mix of caramelized vegetables tossed in olive oil, herbs, and garlic. It’s simple, colorful, and incredibly satisfying—perfect for an easy dinner, lunch, or a make-ahead meal. I love how the oven-roasted veggies bring out rich, slightly sweet flavors that pair perfectly with pasta and a sprinkle of cheese.

Why You’ll Love This Recipe

I love this recipe because it’s so easy to customize and makes a full, balanced meal in one bowl. Roasting the vegetables deepens their flavor, giving the dish a cozy, comforting vibe. It’s a great way to use up leftover veggies and tastes just as good the next day. Whether I’m going meatless or just looking for something nourishing, this pasta always delivers. Roasted Vegetable Pasta

Ingredients

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

Pasta (penne, rotini, fusilli, or your favorite shape)
Zucchini, chopped
Red bell pepper, chopped
Cherry tomatoes
Red onion, sliced
Olive oil
Garlic, minced
Italian seasoning or dried oregano
Salt
Black pepper
Fresh basil or parsley, chopped
Grated Parmesan cheese or crumbled feta (optional)
Lemon juice or balsamic glaze (optional, for brightness)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the zucchini, bell pepper, tomatoes, and onion with olive oil, garlic, Italian seasoning, salt, and pepper.
I roast the vegetables for 20–25 minutes, stirring halfway through, until they’re golden and tender.
While the veggies roast, I cook the pasta according to package directions, then drain and reserve a bit of the pasta water.
In a large bowl, I combine the roasted vegetables with the hot pasta.
I toss everything together with a splash of pasta water and a bit more olive oil, then finish with fresh herbs, Parmesan, or feta.
I add a squeeze of lemon juice or drizzle of balsamic glaze if I want extra flavor.

Servings and timing

This recipe serves 4–6 and takes about 35 minutes—10 minutes to prep and 25 minutes to roast and cook the pasta.

Variations

Sometimes I add mushrooms, eggplant, or broccoli for more veggie variety. I’ve also stirred in baby spinach at the end for a leafy touch. For protein, I add grilled chicken, chickpeas, or white beans. If I want it spicy, I sprinkle in red pepper flakes or use a chili-infused oil.

Storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm it in a skillet with a splash of water or olive oil to keep it from drying out. It also tastes great cold or at room temperature as a pasta salad. Roasted Vegetable Pasta

FAQs

Can I use gluten-free pasta?

Yes. I’ve made this with gluten-free and whole wheat pasta—just cook it according to the package and it works great.

Do I have to peel the vegetables?

No. I leave the skins on for extra nutrients and texture—just wash them well before chopping.

Can I use store-bought roasted vegetables?

Yes. If I’m in a hurry, I use pre-roasted veggies and just toss them with hot pasta and olive oil.

What sauce works best with this?

I usually skip heavy sauces and stick with olive oil, lemon, or balsamic. But a spoonful of pesto or a splash of tomato sauce also works well.

Is this good for meal prep?

Absolutely. I portion it into containers and enjoy it for lunch during the week. It reheats well and holds its flavor.

Conclusion

Roasted Vegetable Pasta is one of those dishes that never gets old. It’s easy to make, full of color, and endlessly adaptable to whatever I have on hand. The caramelized veggies and simple seasonings make it feel both healthy and comforting, and it’s just as tasty the next day. Whether I’m making it for myself or a crowd, it’s always a win.