There’s something magical about a dish that looks impressive, tastes incredible, and still comes together with minimal effort. Roasted Vegetable Pasta is exactly that kind of recipe. It’s one of those meals that feels gourmet without requiring hours in the kitchen. With colorful vegetables caramelized to perfection in the oven and pasta tossed in a light, glossy sauce, it strikes the perfect balance of hearty, fresh, and comforting.
Roasting vegetables transforms them—bell peppers turn sweet, zucchini becomes buttery, and broccoli gets those irresistible crispy edges. Pair that with perfectly cooked penne pasta, a dusting of Parmesan cheese, and fresh basil, and you’ve got a dish that satisfies everyone at the table. It’s a celebration of simplicity and flavor, and whether you’re cooking for yourself or feeding a crowd, it delivers every time.
This pasta is adaptable, seasonal, and endlessly customizable. You can make it vegetarian, add protein, go dairy-free, or load it with extra herbs—the possibilities are nearly infinite. If you’ve been craving something wholesome and delicious, this pasta might just earn a permanent spot in your weekly rotation.
Recipe Overview
Roasted Vegetable Pasta is a colorful, nutrient-rich meal made by roasting assorted vegetables until caramelized, then tossing them with penne pasta, Parmesan cheese, olive oil, and fresh basil. It’s light, satisfying, and full of Mediterranean-inspired flavors. Great for meal prep, weeknights, or potluck gatherings.
Ingredients & Instructions
This recipe is straightforward but packed with small details that elevate the final dish. Here’s how to make the most flavorful version.
Ingredients
- 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, chopped
- 1 tablespoon balsamic vinegar (optional but recommended)
Step-by-Step Instructions
1. Roast the Vegetables
Preheat your oven to 425°F (220°C). This high temperature helps the vegetables get that desirable caramelization without turning mushy.
Arrange the bell peppers, zucchini, red onion, cherry tomatoes, and broccoli on a large baking sheet. Spread them into a single layer—this ensures even roasting.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle the minced garlic, salt, pepper, and dried Italian herbs. Toss everything together until well coated.
Roast for 20–25 minutes, stirring once halfway through. The broccoli tips should crisp, the peppers should soften, and the tomatoes should wrinkle slightly.
Tip: For extra caramelization, avoid overcrowding the pan.
2. Cook the Pasta
While the vegetables roast, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. This gives the dish a perfect, slightly firm bite.
Reserve ½ cup of the pasta water before draining. This starchy liquid helps create a silky sauce later.
3. Combine Pasta and Vegetables
Add the drained pasta to a large bowl. Pour in the roasted vegetables and any flavorful juices from the baking sheet.
Drizzle the remaining 1 tablespoon of olive oil over the mixture. If using, add balsamic vinegar—its tangy sweetness enhances the roasted flavors beautifully.
Slowly add splashes of reserved pasta water while tossing. You’re looking for a light, glossy coating that helps everything cling together.
4. Finish with Cheese and Basil
Sprinkle in the Parmesan cheese. As it melts slightly, it creates a delicate, creamy finish without overpowering the fresh flavors.
Top with fresh chopped basil for color and brightness. This final touch brings the entire dish to life.
Serve warm and enjoy the vibrant, roasted goodness in every bite.
Cooking Tips & Variations
A dish this versatile invites endless creativity. Here are some ideas to help you customize it:
1. Change Up the Vegetables
Use what’s in season or what you have on hand:
- Fall: butternut squash, Brussels sprouts
- Summer: eggplant, asparagus, corn
- Anytime: mushrooms, cauliflower, spinach
Everything roasts beautifully with the same technique.
2. Add Protein
Make it heartier with:
- Grilled chicken
- Italian sausage
- Shrimp
- Chickpeas for a vegetarian boost
Toss the protein in when adding the roasted vegetables.
3. Swap the Pasta
Penne works well, but so do:
- Rotini
- Rigatoni
- Farfalle
- Gluten-free pasta
Choose a shape with grooves to hold the roasted bits.
4. Make It Creamy
For richness, stir in:
- A splash of heavy cream
- A spoonful of ricotta
- A handful of shredded mozzarella
Each option gives a more indulgent twist.
5. Try Different Herbs
Replace or complement the basil with:
- Fresh parsley
- Thyme
- Rosemary
- Oregano
Fresh herbs liven up the whole dish.
Storage & Serving Suggestions
Storage
This pasta stores beautifully:
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Not recommended due to the texture of the roasted vegetables
- Reheat: In a skillet with a splash of water or olive oil
Serving Suggestions
Pair with:
- Crusty garlic bread
- A crisp green salad
- Lemon-pepper chicken
- A glass of chilled white wine
It’s hearty enough to serve as a main or a versatile side dish.
Roasted Vegetable Pasta is a dish that celebrates simplicity without sacrificing flavor. Each roasted vegetable brings its own sweetness and texture, combining into a meal that’s both comforting and refreshing. Whether you’re cooking for a busy weeknight, meal prepping for the week, or looking for a colorful dish to serve guests, this pasta delivers every time. It’s easy to make, bursting with flavor, and endlessly adaptable—a true kitchen favorite.
Ready to bring more roasted goodness into your meals this week?
FAQs
1. Can I make this pasta ahead of time?
Yes! It reheats well and is perfect for meal prep.
2. What other cheeses can I use?
Feta, goat cheese, or mozzarella make great substitutes.
3. Can I make it vegan?
Absolutely—skip the Parmesan or use a dairy-free alternative.
4. Can I use frozen vegetables?
You can, but fresh vegetables caramelize much better in the oven.
5. Why reserve pasta water?
Its starch helps create a silky, cohesive sauce that brings the pasta and vegetables together beautifully.
Roasted Vegetable Pasta is a colorful, flavor-packed dish made with caramelized vegetables, penne pasta, Parmesan, and fresh basil. Easy, healthy, and perfect for weeknights!