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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.