Can I use a different type of pasta?

Absolutely. Penne, fusilli, rigatoni, spaghetti, and farfalle all work wonderfully in this Roasted Vegetable Pasta recipe. Use whatever you have on hand.

Can I make this recipe ahead of time?

Yes. The roasted vegetables can be prepared up to two days in advance and stored in the refrigerator. Simply reheat and toss with freshly cooked pasta when ready to serve.

How long does it keep in the fridge?

Store leftovers in an airtight container for up to 4 days. The flavors often become even better the next day.

Definitely. Roasted Vegetable Pasta makes an excellent pasta salad when served chilled or at room temperature.

Is this recipe vegetarian?

Yes. As written, it's vegetarian. For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.

While you can freeze it, the vegetables may soften after thawing. For the best texture, enjoy it fresh or refrigerated.

Roasted Vegetable Pasta: Delicious 40-Minute Meal

Name: Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes, halved; 1 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 3 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon dried Italian herbs; 12 oz pasta of choice; 1/4 cup grated Parmesan cheese; Fresh basil leaves, for garnish

Description

Roasted Vegetable Pasta is a simple and flavorful Italian-inspired dish made with tender oven-roasted vegetables, perfectly cooked pasta, Parmesan cheese, and fresh basil. This colorful meal is ideal for busy weeknights and delivers fresh, wholesome flavors in every bite.

Ingredients

Scale

2 cups cherry tomatoes, halved
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried Italian herbs
12 oz pasta of choice
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish

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Instructions

Preheat the oven to 400°F (200°C).
Place the cherry tomatoes, zucchini, bell peppers, and red onion on a large baking sheet.
Drizzle with olive oil and season with salt, pepper, and Italian herbs. Toss until evenly coated.
Roast for 20–25 minutes, or until the vegetables are tender and lightly caramelized.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
Transfer the cooked pasta to a large serving bowl.
Add the roasted vegetables and any juices from the baking sheet.
Sprinkle with Parmesan cheese and toss gently to combine.
Garnish with fresh basil leaves and serve immediately.

Notes

Penne, rigatoni, fusilli, or spaghetti all work well in this recipe.

Feel free to add vegetables such as mushrooms, eggplant, or broccoli.

Reserve a little pasta water to loosen the sauce if needed.

This dish can be served warm, at room temperature, or chilled as a pasta salad.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 10mg