If you’re craving something colorful, comforting, and impossible to mess up, Roasted Vegetable Pasta will become your go-to dinner hero. Imagine sweet bell peppers, juicy cherry tomatoes, golden zucchini, and caramelized onions tumbling over perfectly cooked penne, all wrapped in a blanket of garlic, olive oil, and fresh basil. Whether you’re on team vegetarian or just looking to add a happy splash of rainbow to mealtime, this dish is always surprisingly satisfying, simple to make, and guaranteed to become a household favorite.
Ingredients You’ll Need
One of the best things about Roasted Vegetable Pasta is how unfussy the ingredients are—each one adds its own little magic, from bursts of savory sweetness to irresistible crunch or creaminess. You probably already have most of what you need on hand, each element brightens the dish in a special way.
- 12 oz penne pasta: The hearty backbone of this meal; penne holds up beautifully to saucy veggies and catches all the flavors in its ridges.
- 1 red bell pepper (sliced): Adds a burst of sweetness and brilliant color that instantly lifts the whole dish.
- 1 yellow bell pepper (sliced): Brings a mellow, sunny flavor and even more visual appeal.
- 1 zucchini (sliced): Roasts to buttery perfection and soaks up all the seasonings.
- 1 red onion (cut into wedges): Turns irresistibly sweet when roasted and adds a pop of purple.
- 1 cup cherry tomatoes: These little gems burst in the oven, amping up the juiciness for the pasta.
- 3 tablespoons olive oil: Divided for roasting and finishing—brings everything together with richness.
- 1 teaspoon dried Italian seasoning: This blend packs in classic herby Mediterranean notes, tying all the vegetables together.
- 3 cloves garlic (minced): Sautéed garlic gives the whole dish its aromatic backbone.
- 1/2 teaspoon salt: Essential for balancing all the flavors.
- 1/4 teaspoon black pepper: Brings a subtle, warm bite.
- 1/4 teaspoon crushed red pepper flakes (optional): Offers a touch of heat for those who love a little zing.
- 1/4 cup grated Parmesan cheese: For savory depth and that perfect final flourish—feel free to skip or swap for a vegan version.
- 2 tablespoons fresh basil (chopped): Stirred in at the end, it brings freshness and an herby aroma that makes the whole dish sing.
How to Make Roasted Vegetable Pasta
Step 1: Preheat and Prep for Roasting
Start by cranking your oven up to 425°F (220°C)—high heat is key for bringing out the best in your veggies. Line a large baking sheet and spread out the sliced red and yellow bell peppers, zucchini, red onion wedges, and cherry tomatoes. You want them in a single layer so they roast, not steam! Drizzle with about 2 tablespoons of olive oil, then sprinkle on your Italian seasoning, salt, black pepper, and red pepper flakes if you’re using them. Toss everything with your hands (or a big spoon) until the veggies are all glistening and well coated in goodness.
Step 2: Roast the Vegetables
Pop the baking sheet into the hot oven and roast for 20 to 25 minutes. Halfway through, stir the veggies so they cook evenly. When done, you’ll notice the edges are slightly caramelized and the tomatoes are starting to burst—the aroma alone will let you know they’re ready for Roasted Vegetable Pasta!
Step 3: Cook the Pasta
While your vegetables transform in the oven, bring a large pot of salted water to a boil. Add the penne pasta and cook just until al dente, according to the package directions. Don’t forget to scoop out about half a cup of that starchy pasta water before draining—the secret to a glossy, clingy sauce.
Step 4: Sauté the Garlic
In a big, deep skillet or pot, heat the last tablespoon of olive oil over medium heat. Toss in the minced garlic and sauté for about 1–2 minutes, stirring often, until fragrant. Careful not to let it brown—you’re after mellow depth, not bitterness.
Step 5: Combine It All
Now for the grand finale! Add your roasted vegetables and cooked penne to the skillet with the sizzling garlic. Give everything a gentle toss to combine. Gradually pour in your reserved pasta water, stirring as you go, until the sauce is just the right consistency—creamy but not soupy. Take off the heat and stir in the grated Parmesan and fresh basil. Your Roasted Vegetable Pasta is ready to dazzle!
How to Serve Roasted Vegetable Pasta
Garnishes
The finishing touches can take your Roasted Vegetable Pasta from homestyle to restaurant-worthy. A shower of extra Parmesan, a few more torn basil leaves, and maybe a sprinkling of toasted pine nuts will add visual pop and a flavor boost. If you want a little zing, try a drizzle of good-quality olive oil or a squeeze of lemon right before serving.
Side Dishes
This pasta stands up just fine on its own, but a crisp green salad tossed with lemony vinaigrette or a batch of warm, crusty garlic bread makes an unbeatable pairing. You could also add a little antipasto platter of olives and marinated artichokes for an Italian-inspired spread perfect for friends or family dinners.
Creative Ways to Present
If you’re making Roasted Vegetable Pasta for a gathering, try piling it high in a wide, pretty bowl so all those sunset-colored veggies are on display. For a fun twist, serve as individual portions in shallow pasta bowls, topped with artful sprigs of basil. Or go picnic-style: pack it into containers and serve chilled or at room temperature for a pasta salad that travels beautifully and tastes fantastic even as leftovers.
Make Ahead and Storage
Storing Leftovers
You’ll be thrilled with how well Roasted Vegetable Pasta keeps—even on busy weeknights. Store any leftovers in an airtight container in the fridge, where they’ll stay fresh for up to 4 days. The roasted vegetables actually get a little sweeter and the flavors meld even more overnight.
Freezing
While the texture of the pasta itself may soften slightly, you can freeze Roasted Vegetable Pasta. Cool completely, then spoon it into freezer-safe containers or bags. It’s best to leave off the cheese and basil until after reheating. Thaw overnight in the fridge before enjoying for the best experience.
Reheating
To reheat, simply warm gently in a skillet over medium heat, splashing in a bit more water or olive oil if needed to keep things saucy and luscious. For a speedier option, microwave in short bursts, stirring in between. Add a fresh sprinkle of Parmesan and basil to bring back all those bright flavors.
FAQs
Can I use different vegetables in Roasted Vegetable Pasta?
Absolutely! This pasta is endlessly flexible. Try roasted eggplant, mushrooms, asparagus, or even cubes of butternut squash, depending on what’s in season or what you have on hand. The key is to cut everything so it cooks at the same rate.
Is Roasted Vegetable Pasta good for meal prep?
Yes, it’s a fantastic meal prep option. The flavors deepen as it sits, and it’s easy to portion out for lunches throughout the week. Just keep dressings or garnishes separate until ready to eat for the freshest taste.
How can I make this dish vegan?
Simple! Just leave out the Parmesan cheese or use your favorite non-dairy parmesan substitute. With all the veggies and herbs, you’ll never miss the cheese if you don’t want it.
What other types of pasta can I use?
Penne is classic, but any short pasta like rigatoni, rotini, or farfalle will work. You could even use spaghetti—just be sure to toss gently so the veggies don’t slip away.
Do I need to peel the vegetables before roasting?
Nope! There’s no need to peel the bell peppers, zucchini, or tomatoes—their skins add color and nutrients. Just give them a good wash and chop; the oven does the rest.
Final Thoughts
Once you’ve tried this delicious Roasted Vegetable Pasta, you’ll find yourself coming back to it again and again. It’s the kind of dish that tastes like home but looks and feels like something special. Share it with loved ones, bring it to potlucks, or make a pot for yourself—you can’t go wrong!
Print
Roasted Vegetable Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Vegetable Pasta recipe is a delightful combination of penne pasta tossed with colorful roasted bell peppers, zucchini, red onion, and cherry tomatoes, all flavored with Italian herbs and Parmesan cheese. It’s a satisfying vegetarian main course that’s easy to make and bursting with flavor.
Ingredients
Pasta:
- 12 oz penne pasta
Roasted Vegetables:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil (chopped)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Vegetables: Spread the bell peppers, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with Italian seasoning, salt, pepper, and red pepper flakes. Roast for 20–25 minutes.
- Cook Pasta: Cook penne pasta until al dente, then drain.
- Sauté Garlic: Sauté minced garlic in olive oil.
- Combine: Add roasted vegetables and pasta to the skillet. Toss together, adding pasta water gradually. Stir in Parmesan and basil. Serve.
Notes
- Try using seasonal vegetables like mushrooms or asparagus.
- For a vegan option, omit Parmesan or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 6 mg
