Vibrant Roasted Vegetable Pasta (Print)

Vibrant Italian pasta with roasted seasonal vegetables, garlic, olive oil, and fresh Parmesan—ready in 40 minutes.

# What you'll need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 medium yellow squash, sliced
04 - 1 red bell pepper, cut into strips
05 - 1 yellow bell pepper, cut into strips
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup broccoli florets

→ Seasonings and Aromatics

09 - 3 tablespoons extra virgin olive oil, divided
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried Italian herbs or mixed oregano, basil, and thyme
12 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - ½ cup freshly grated Parmesan cheese
16 - 2 tablespoons chopped fresh basil or parsley
17 - Lemon wedges, optional

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on the prepared sheet. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in a single layer.
03 - Roast vegetables for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
05 - In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant.
06 - Add roasted vegetables and cooked pasta to the skillet. Toss gently, adding reserved pasta water a little at a time to loosen, if needed.
07 - Remove from heat. Stir in half the Parmesan and fresh basil or parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Expert Tips:

01 -
  • It transforms a pile of ordinary vegetables into something that feels restaurant worthy without any fancy techniques.
  • The roasted edges bring out a natural sweetness that makes even kids ask for seconds.
  • You can raid your fridge and swap in whatever vegetables are looking lonely in the crisper drawer.
  • It comes together in less time than it takes to watch a sitcom, yet tastes like you fussed.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll lose those crispy caramelized edges that make this dish sing.
  • Reserve the pasta water before draining because once it's gone down the sink, there's no getting it back, and plain water won't help the sauce cling the same way.
  • Grate the Parmesan fresh instead of using the shaker stuff, which tastes like salty dust and won't melt into creamy little pockets the way real cheese does.
03 -
  • Cut all your vegetables roughly the same size so they roast evenly, otherwise the small pieces burn while the big ones stay raw.
  • Toss the hot pasta with half the Parmesan off the heat so the cheese melts creamy instead of clumping into greasy strings.
  • Use a really large skillet or wide shallow pot for tossing everything together, because a small pan turns the final step into a frustrating juggling act.
  • Leftovers are fantastic cold the next day as a pasta salad, or reheated gently in a skillet with a splash of water to loosen it up.
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