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Roasted Vegetable Pasta

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Roasted Vegetable Pasta is a wholesome, colorful dish made with caramelized oven-roasted veggies and tender pasta, all tossed in olive oil or a simple sauce. It’s satisfying, easy to customize, and perfect for a quick dinner or meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 12 oz pasta (penne, fusilli, or bow ties)
  • 1 zucchini, sliced
  • 2 bell peppers (any color), chopped
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 1 cup mushrooms, halved
  • 3 tablespoons olive oil (divided)
  • 1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 teaspoon Italian seasoning or dried oregano
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Grated Parmesan or crumbled feta cheese (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss zucchini, bell peppers, onion, tomatoes, and mushrooms with 2 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway through.
  4. While vegetables roast, cook pasta in salted water according to package instructions. Drain and set aside.
  5. In a large bowl or skillet, combine roasted vegetables with cooked pasta. Drizzle with 1 tablespoon olive oil or reserved pasta water to moisten.
  6. Season to taste. Garnish with fresh basil or parsley and sprinkle with cheese if desired. Serve warm or at room temperature.

Notes

  • Use gluten-free pasta if needed.
  • Roast extra veggies for more bulk and flavor.
  • Add chickpeas, grilled chicken, or tofu for protein.
  • Mix in spinach or arugula after cooking for extra greens.
  • Toss with tomato sauce, pesto, or cream for a saucier version.

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