Roasted Vegetable Pasta – Easy Vegetarian Recipes for Dinner
Alright, picture this: you walk into your kitchen after a long day, craving something hearty but not complicated. That’s exactly when I turn to this roasted vegetable pasta. It’s like a colorful parade of tender, caramelized veggies mingling with perfectly al dente pasta—all dressed in a light, garlicky olive oil sauce. Seriously, the smell alone feels like a warm hug! Plus, roasting the veggies brings out deep, natural sweetness and slight crisp edges—I promise, the texture is irresistible. If you’re anything like me, a one-pan meal that’s both easy and packed with flavor feels like a total win. Stick around and I’ll show you how to nail this simple, satisfying dinner every single time.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 12 ounces penne or fusilli pasta
- 1 medium zucchini, cut into 1/2-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, sliced into wedges
- 8 ounces cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese (optional, for garnish)
- Fresh basil leaves, chopped (for garnish)
How I Make It
Step 1:
Preheat your oven to 425°F—this high heat is key for that perfect caramelization. Toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, dried oregano, salt, and pepper on a large baking sheet. Make sure everything is in a single layer for even roasting.
Step 2:
Roast those veggies for about 20–25 minutes, stirring halfway through. You want them tender with those nicely browned edges and that sweet, roasted aroma filling your kitchen.
Step 3:
While the veggies roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and reserve about 1/2 cup of the pasta water.
Step 4:
Return the pasta to the pot and drizzle with the remaining 1 tablespoon olive oil. Add the roasted veggies, toss gently to combine, and splash in some reserved pasta water if it seems a bit dry. This helps everything meld together beautifully.
Step 5:
If you like a little heat, sprinkle in some crushed red pepper flakes. Then, sprinkle over fresh basil and Parmesan cheese if using. Give it one last toss.
Step 6:
Serve warm, letting those vibrant colors and savory smells do the talking. This pasta is comfort on a plate.
Variations & Tips
- Swap in asparagus or green beans for a spring twist.
- Roast garlic cloves whole alongside veggies for a richer, mellow garlic flavor.
- Add a squeeze of lemon juice or a splash of balsamic vinegar after tossing for brightness.
- Use gluten-free pasta to keep it gluten-free without losing any flavor.
- Make it vegan by skipping the cheese or using a plant-based alternative.
- If your cherry tomatoes get mushy, try adding them halfway through roasting next time.
How I Like to Serve It
This pasta is a dream for weeknight dinners or casual weekend lunches. It pairs wonderfully with a crisp green salad and some crusty bread. In cooler months, serve with a cozy glass of red wine to make it feel extra special.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of water to keep it saucy.
Closing: Whenever I make this roasted vegetable pasta, it’s a satisfying, fuss-free meal that feels both fresh and indulgent—trust me, you’ll want to make it again and again.