Irresistible Roasted Vegetable Pasta Recipe in 30 Minutes

Name: Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 oz penne pasta; 1 cup bell peppers (mixed colors), chopped; 1 cup zucchini, chopped; 1 cup cherry tomatoes, halved; 1/2 cup red onion, sliced; 3 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1/2 cup Parmesan cheese, grated; 1 tsp dried oregano; Salt and pepper to taste

Recipe By:

Melisa Egan

Posted:

January 18, 2026

Updated:

January 18, 2026

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Roasted Vegetable Pasta is like a warm hug on a plate. Imagine twirling your fork through vibrant, caramelized veggies mingling with perfectly al dente pasta, all drizzled with a hint of olive oil and a sprinkle of Parmesan. The aroma alone could make anyone swoon, while the burst of flavors dances across your palate, turning an ordinary meal into an extraordinary experience.

Every time I make Roasted Vegetable Pasta, I am transported back to my grandmother’s kitchen. She would throw together whatever vegetables were in season and create pure magic. Whether it’s a cozy dinner or a lively gathering with friends, this dish always brings smiles and satisfied bellies. Get ready for an adventure in flavor that will make your taste buds sing!

Why You'll Love This Recipe

This Roasted Vegetable Pasta is incredibly easy to prepare, making it perfect for busy weeknights.
Its rich flavors and textures will impress even the pickiest eaters.
The colorful presentation makes it visually appealing on any table while being versatile enough to adapt based on seasonal vegetables.

Sharing this dish at family gatherings always earns me compliments and requests for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pasta: Use your favorite shape; I prefer penne for its ability to capture the sauce beautifully.
Bell Peppers: Choose a mix of colors for visual appeal and sweetness; they’ll roast to perfection.
Zucchini: Fresh zucchini adds a lovely texture; aim for firm ones without blemishes.
Cherry Tomatoes: Sweet and juicy, these little gems burst with flavor when roasted; you won’t want to skip them.
Red Onion: Adds sweetness and depth; slice it thinly for even roasting.
Olive Oil: Extra virgin olive oil elevates the dish with its fruity notes; don’t skimp on quality.
Garlic: Fresh garlic will infuse the pasta with aromatic goodness; use whole cloves for roasting and minced for sautéing.
Parmesan Cheese: A generous sprinkle at the end adds creaminess and umami; opt for freshly grated if possible.
Herbs (Basil or Oregano): Fresh herbs enhance flavors beautifully; feel free to use dried if that’s what you have on hand.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Roasted Vegetable Pasta

How to Make Roasted Vegetable Pasta

Preheat Your Oven: Set your oven to 425°F (220°C) while you chop those vibrant veggies. This high heat helps them caramelize beautifully.

Prepare Your Vegetables: Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Aim for uniform sizes so they roast evenly.

Toss with Olive Oil and Seasonings: In a large bowl, drizzle olive oil over your chopped veggies along with minced garlic, salt, pepper, and dried herbs. Mix well until everything is coated.

Roast Until Golden Brown: Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes until they are tender and caramelized, stirring halfway through.

Cook Your Pasta: While the veggies are roasting, boil salted water in a large pot. Add pasta according to package instructions until al dente. Remember that no one likes mushy pasta!

Combine Everything Together: Drain the pasta and toss it with the roasted vegetables in a large serving bowl. Add Parmesan cheese at this stage before serving!

Now you have a delightful Roasted Vegetable Pasta that will leave everyone asking for seconds! Enjoy every bite as you bask in the glow of compliments from friends and family alike.

You Must Know

Roasted Vegetable Pasta is a delightful dish that combines vibrant seasonal veggies with pasta for a satisfying meal.
The beauty of this dish lies in its versatility, allowing you to use whatever vegetables are in season or lingering in your fridge.
Plus, the aroma of roasting vegetables fills your kitchen, making it irresistible.

Perfecting the Cooking Process

Start by preheating your oven to 425°F, then roast your chopped vegetables while cooking pasta simultaneously for efficiency.

Add Your Touch

Feel free to swap out veggies based on availability; try adding spinach, kale, or even chickpeas for extra nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop over low heat to retain texture.

Chef's Helpful Tips

Use fresh herbs like basil or parsley for a pop of flavor.
Make sure not to overcrowd the baking sheet; it ensures even roasting.
Stir the pasta occasionally while cooking to prevent sticking, enhancing its texture.

The first time I made Roasted Vegetable Pasta, my friends couldn’t stop raving about how delicious it was. I felt like a culinary rock star!

FAQ

What vegetables work best for roasted vegetable pasta?

Bell peppers, zucchini, and cherry tomatoes are fantastic choices that add flavor and color.

Can I make this recipe vegan?

Absolutely! Just skip cheese or use a dairy-free alternative for a fully vegan dish.

How do I prevent my pasta from sticking together?

Stir the pasta occasionally during cooking and use plenty of water for optimal results.

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