Hey there!
Let me tell you about this roasted vegetable pasta recipe — it’s one of those meals that just works . I made it last night and my husband said, “This is really good. Can we have it again next week?” And honestly? I was thinking the same thing.
It’s simple, cozy, and full of flavor. The veggies roast up sweet and tender, and when you toss them with warm pasta and a little garlic oil, it feels like a big hug on a plate.
I’ve made this for friends, my sister, and even my picky nephew — and everyone loves it. No joke. One of my friends asked me, “Did you learn this in culinary school?” and I laughed and said, “Nope, just trial and error in my tiny kitchen!”
Here’s the best part: you don’t need any fancy ingredients. You probably already have most of what you need in your pantry or fridge.
Let me walk you through it step by step. I promise it’s easy, and I’ll share all my tips so it turns out great the first time — and every time after.
What’s in this roasted vegetable pasta?
Here’s what you’ll need:
- Cherry tomatoes
- Red bell pepper
- Zucchini
- Yellow squash
- Red onion
- Olive oil
- Italian seasoning
- Salt and pepper
- Pasta (I like whole wheat)
- Garlic
- Balsamic vinegar (optional but good)
- Fresh herbs and Parmesan (optional, but they make it extra tasty)
How to make it step by step
- Preheat your oven to 400°F (200°C).
Grab a baking sheet and line it with parchment paper. That way nothing sticks and cleanup is a breeze. - Wash and slice your veggies.
Cut the cherry tomatoes in half. Slice the bell pepper, zucchini, squash, and red onion into bite-sized pieces. - Toss the veggies with oil and seasonings.
Add them to the baking sheet and give them a good toss with olive oil, Italian seasoning, salt, and pepper. Spread them out in a single layer so they roast evenly. - Roast for 25–30 minutes.
Stir them halfway through so they cook evenly. You want them tender and a little browned around the edges — that’s where the flavor is! - Cook the pasta.
While the veggies roast, cook your pasta in salted boiling water. I like whole wheat for extra fiber, but regular pasta works too. Drain and set aside. - Sauté the garlic (optional but recommended).
In a large pan, add a drizzle of olive oil and cook the garlic for a minute or two until it smells amazing — but don’t let it burn. - Add pasta to the pan.
Toss the cooked pasta in the pan with the garlic so it soaks up all that flavor. - Add the roasted veggies.
Toss them into the pan with the pasta. Add a splash of balsamic vinegar if you like a little tangy kick. - Season and serve.
Taste and adjust salt and pepper if needed. Top with fresh herbs and Parmesan if you like.
My pro tips (because I want this to be perfect for you):
- Use whatever veggies you like or have on hand. Carrots, mushrooms, eggplant, or even broccoli work great.
- Meal prep hack: Roast a double batch of veggies and keep them in the fridge. They’re great in salads or grain bowls later in the week.
- Want more protein? Add grilled chicken, chickpeas, or tofu.
- Fresh herbs really make a difference. If you can, grab a bunch of basil or parsley before serving.
- Don’t skip the balsamic vinegar. It ties everything together with a little tang and sweetness.
Nutrition info (per serving):
- Calories: ~350
- Protein: ~10g
- Carbs: ~50g
- Fiber: ~6g
- Fat: ~12g
- Saturated Fat: ~2g
- Sugar: ~5g
- Sodium: ~200mg
Note: These values may vary slightly depending on the brand of ingredients you use.
FAQs (because I know you might be wondering…)
Can I make this vegan?
Yes! Skip the Parmesan or use a vegan version.
How long does it last in the fridge?
Up to 3–4 days. Store in an airtight container.
Can I freeze this pasta?
Not really. Pasta tends to get mushy when frozen and reheated.
What kind of pasta should I use?
I like whole wheat, but penne, fusilli, or spaghetti all work well.
Is this kid-friendly?
Totally. My nephew loved it and even asked for seconds.
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Toss veggies with oil and seasonings. Spread on sheet.
- Roast 25–30 minutes, stirring halfway.
- Cook pasta while veggies roast.
- Sauté garlic in a pan. Add pasta and roasted veggies.
- Stir in balsamic vinegar. Season and serve with herbs and cheese.
This roasted vegetable pasta has become a go-to in my house. It’s one of those meals that feels like a treat, but doesn’t take all day to make.
I hope you love it as much as we do. If you try it, let me know what you think — and don’t forget to tell me your favorite veggies to add!
Happy cooking,
Jessica
