Roasted vegetable pasta is a tasty dish with crispy, caramelized veggies mixed with al dente pasta. It’s healthy, colorful, and full of good flavors from roasted peppers, zucchini, and cherry tomatoes.
I like tossing in a little Parmesan cheese or a squeeze of lemon on top. It makes the dish even brighter and adds a nice touch I enjoy.
To save time, I roast the vegetables while boiling the pasta. Then, just toss everything together—easy, quick, and perfect for a cozy dinner.
Ingredients & Substitutions
Bell peppers:
I love using colorful bell peppers for sweetness and color. Roast or sauté them until tender. If you prefer, use poblano or banana peppers for a milder, different flavor. Fresh or frozen work well but fresh tastes best.
Zucchini:
Zucchini adds a soft texture and mild flavor. I cut it into strips or rounds and roast or sauté until golden. You can swap it for yellow squash if you like a slightly sweeter taste. Use fresh for best texture.
Cherry tomatoes:
Juicy and bright, cherry tomatoes bring freshness. Roast or cook them just until they burst for maximum flavor. If unavailable, chopped sun-dried tomatoes can add a concentrated, tangy kick.
Garlic:
Garlic boosts aroma and depth. Mince or thinly slice it, then add early in cooking to mellow its bite. If pressed for time, garlic powder works too, but fresh gives the best flavor.
Olive oil:
This gives everything richness and helps veggies roast evenly. Use a good-quality extra virgin oil. For a different twist, try avocado oil; it has a mild flavor and high smoke point.
How do I toss the vegetables for even roasting?
Start by lining a baking sheet with parchment paper. Place all chopped vegetables in a bowl. Drizzle with olive oil and sprinkle with salt. Toss everything with tongs or a spoon so all pieces are coated evenly. Spread out veggies in a single layer.
- Ensure pieces are not crowded; this helps veggies roast evenly and get crispy.
- If they’re sticking or steaming, they won’t brown properly, so give space between pieces.
How to Make Roasted Vegetable Pasta?
Ingredients You’ll Need:
Vegetables
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, chopped
- 2 cups cherry tomatoes
Pasta and Seasonings
- 12 oz spaghetti or your favorite pasta
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano or basil
Extras
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
How Much Time Will You Need?
10 minutes prep + 20 minutes roasting + 10 minutes cooking and assembling = 40 minutes total
Step-by-Step Instructions:
1. Prepare the vegetables
Preheat your oven to 425°F. Toss sliced bell peppers, zucchini, chopped onion, and cherry tomatoes with 1 tbsp olive oil, salt, pepper, and herbs. Spread on a baking sheet.
2. Roast the vegetables
Roast for about 20 minutes, stirring halfway through, until vegetables are tender and slightly browned.
3. Cook the pasta
While vegetables roast, cook pasta in salted boiling water according to package instructions. Drain and set aside.
4. Combine everything
Mix roasted vegetables with cooked pasta. Drizzle with remaining olive oil, add Parmesan cheese if using, and toss gently.
5. Serve and garnish
Divide pasta among bowls. Top with fresh basil if desired. Enjoy your roasted vegetable pasta!
