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Quick & Easy Roasted Vegetable Pasta Recipe

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A colorful and satisfying pasta tossed with tender caramelized roasted vegetables, garlic, olive oil, Parmesan, and fresh basil. It is an easy, flexible weeknight dinner ready in about 35 minutes.

Ingredients

  • 12 oz pasta, such as penne, fusilli, or rigatoni
  • 1 medium zucchini, chopped into bite-sized pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 pint cherry tomatoes
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, chopped or torn
  • Red pepper flakes, optional

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Place them on the prepared baking sheet with the cherry tomatoes and garlic.
  3. Drizzle the vegetables with olive oil and season with Italian seasoning, salt, and black pepper. Toss until evenly coated.
  4. Spread the vegetables into a single layer and roast for 20–25 minutes, stirring once halfway through, until tender and lightly browned.
  5. While the vegetables roast, cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
  6. Return the drained pasta to the pot and add the roasted vegetables and Parmesan. Toss together, adding a small splash of reserved pasta water as needed. Add a little more pasta water or olive oil if the pasta seems dry.
  7. Finish with fresh basil and optional red pepper flakes. Serve warm with extra Parmesan on top.

Notes

  • Swap the vegetables with broccoli, mushrooms, asparagus, eggplant, yellow squash, cauliflower, butternut squash, or Brussels sprouts.
  • For a creamy version, stir in cream cheese, ricotta, or a splash of heavy cream before serving.
  • Add cooked chicken, Italian sausage, shrimp, chickpeas, or white beans for extra protein.
  • For a vegan version, omit the Parmesan or use a dairy-free alternative.
  • For a gluten-free version, use your preferred gluten-free pasta and cook according to package directions.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Keep fresh basil and extra Parmesan separate when possible.
  • Reheat on the stovetop over medium-low heat with a splash of water, or microwave individual portions until heated through. A drizzle of olive oil can restore moisture before serving.

Nutrition

Find it online: https://thefamilycooking.com/quick-easy-roasted-vegetable-pasta-recipe/