Roasted Vegetable Pasta Recipe
Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection. Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.
How to Make the Best Roasted Vegetable Pasta
This roasted vegetable pasta is the perfect way to celebrate garden-fresh produce at the peak of the season. By roasting the vegetables at high heat, you develop deep caramelized flavors that transform simple zucchini, bell peppers, mushrooms, and cherry tomatoes into something truly special. The natural sugars concentrate and the edges get beautifully browned, adding layers of flavor that simply can’t be achieved with other cooking methods.
The beauty of this dish lies in its simplicity. While the vegetables roast in the oven, you have plenty of time to cook the pasta and prepare a quick garlic-infused oil. Everything comes together in minutes, and the result is a satisfying meal that feels both wholesome and indulgent. The lemon zest and fresh basil add brightness that cuts through the richness, while pecorino cheese provides a salty, savory finish.
Whether you’re looking for a meatless Monday dinner or a way to use up summer vegetables, this roasted vegetable pasta delivers on all fronts. It’s hearty enough to be a complete meal on its own, but light enough that you won’t feel weighed down. Feel free to swap in whatever vegetables you have on hand—the roasting technique works beautifully with just about any produce.
Roasted Vegetable Pasta
Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection. Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.
Ingredients
Vegetables
Pasta and Seasonings
Toppings
Instructions
Roast the Vegetables
- Preheat oven to 425°F.
- Chop zucchini, bell peppers, mushrooms, and onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. Spread onto a baking sheet—the more room the better they will roast.
- Place the mushrooms, red onion, and cherry tomatoes in another bowl. Toss with a tablespoon of olive oil, salt, pepper, and 1 teaspoon Italian seasoning. Spread onto a second baking sheet.
- Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.
Cook the Pasta
- Cook pasta in a large pot of salted water to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.
Make the Garlic Oil and Assemble
- In a sauté pan, add remaining olive oil (or use half butter). Sauté red pepper flakes and garlic over medium-low heat, add rosemary. Let the garlic soften and cook through, stirring constantly. If it starts to get golden before cooking through, add a little pasta water.
- Add cooked pasta to the pan and toss. Add a little hot pasta water to loosen if desired. Add lemon zest, salt, and pepper to taste. Toss in the roasted veggies.
- Adjust flavor as needed with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil. Top with pecorino cheese, basil, and optional pine nuts.
Notes
- If veggies are too crowded on the baking sheet, they will steam rather than caramelize. Use two sheets for best results.
- Save pasta water before draining—it's essential for creating a silky sauce.
- This recipe works great with other vegetables like eggplant, asparagus, or broccoli.
