Vibrant Roasted Vegetable Pasta (Printable)

Italian-inspired pasta tossed with colorful roasted vegetables, garlic-infused olive oil, and freshly grated Parmesan for a satisfying meal.

# What You 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 & Aromatics

09 - 3 tablespoons extra virgin olive oil, divided
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried Italian herbs
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:

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

# Expert Advice:

01 -
  • It turns whatever vegetables are lingering in your fridge into something that tastes like you spent all day on it.
  • The roasted vegetables get these caramelized edges that make even picky eaters reach for seconds.
  • You can have dinner on the table in less than an hour without feeling like you rushed through it.
  • It's one of those rare dishes that tastes just as good at room temperature the next day.
02 -
  • Don't skip reserving the pasta water because plain water won't help the sauce cling, and you'll end up with dry pasta that doesn't hold onto the vegetables.
  • Roast the vegetables in a single layer or they'll steam in their own moisture and turn limp instead of getting those golden, crispy edges that make this dish special.
  • Add the garlic to the skillet at the very end and only cook it for 30 seconds because overcooked garlic turns bitter and overpowers the sweetness of the roasted vegetables.
03 -
  • Use two baking sheets if your vegetables are crowded because overcrowding traps steam and prevents browning, leaving you with sad, soggy vegetables instead of caramelized ones.
  • Toss the hot pasta with a little olive oil right after draining if you're not adding it to the skillet immediately, so it doesn't stick together in a gummy clump.
  • Grate the Parmesan fresh instead of using the pre-grated stuff because it melts better and tastes sharper and nuttier, making every bite more satisfying.
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