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Roasted Vegetable Pasta

This Roasted Vegetable Pasta is a perfect weeknight meal! Use the vegetables you have on hand and combine with pasta to make a dish your whole family will love.

a white bowl full of roasted vegetable pasta

Roasted Vegetable Pasta

This roasted vegetable pasta recipe is a new addition to my rotation weeknight dinners because of how easy it is to throw together! 

Once you have your pasta boiling and vegetables roasting, it’s very hands off which is something I love about this recipe.

You can cut the vegetables ahead of time and keep prepared to be roasted when you’re ready. It only takes about 30 minutes to make which is always a sign of a great recipe in my book.

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a close up of cut, raw vegetables

What vegetables can I add to pasta?

Any kind of vegetables that you’d like! It’s a great dish to be able to use vegetables that might be nearing the end of their shelf life. Just roast those together and add to pasta then voila – you’re all set! 

I personally love using the following to make a dish that I know my family will enjoy:

  • Zucchini
  • Grape tomatoes
  • Red and orange bell peppers
  • Onion (I use sweet, but a red onion would work great)
  • Broccoli 
a sheet pan of roasted vegetables

How long does it take to roast vegetables?

It only takes about 30 minutes to roast the vegetables that I’ve included. I use a sheet pan with either aluminum foil or parchment paper and drizzle olive oil over everything with some seasoning. I flip the vegetables about halfway through to help make sure that the edges don’t burn.

This guide on how to roast vegetables is really helpful if you’re looking to change the vegetables to something a little heartier like sweet potatoes or butternut squash.

What kind of pasta should I use?

I like using rotini since it has a few extra edges to hold onto the sauces and vegetables. 

It would work great with just about anything though I’d recommend using something smaller like penne or ziti over something like angel hair or spaghetti.

a close up of roasted vegetable pasta in a large white bowl

What kind of sauce can I use?

I don’t use any sauce for this recipe! The vegetables and pasta together are great. You can definitely top with parmesan cheese and a little bit of extra olive oil if you’re looking for a little something extra. 

If you’d like a sauce, adding some of this Slow Simmered Marinara Sauce will make it more saucy and tomatoey. 

Can I add any protein to this dish?

You bet! I like using kielbasa that I cut into slices and placed on the same baking sheet as the vegetables to make it a pretty hearty dish with not much extra effort. 

Something like this Easy Baked Chicken Breast would also be a great option! Just bake alongside the vegetables and dice to add to the pasta.

Looking for other great pasta dishes? Try one of these:

an overhead shot of a white bowl of roasted vegetable pasta

Roasted Vegetable Pasta

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Roasted Vegetable Pasta is a perfect weeknight meal! Use the vegetables you have on hand and combine with pasta to make a dish your whole family will love.

Ingredients

  • 1 lb. rotini

For the vegetables:

  • 1 large zucchini, diced
  • 1 pint, grape tomatoes
  • 2 bell peppers, diced (I used a red and orange)
  • 1 onion, diced
  • 1 head of broccoli, diced
  • 3 Tbsp. olive oil

For the seasoning:

  • 2 cloves of minced garlic
  • 1/2 Tbsp. Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes

Optional - to serve:

  • Olive oil
  • Parmesan

Instructions

  1. Preheat oven to 400ºF.
  2. Cook pasta according to package directions. Drain and put pasta back into the pot. Set aside.
  3. Prepare a large baking sheet with aluminum foil or parchment paper. Spread vegetables evenly on the sheet and drizzle with olive oil.
  4. In a small bowl, combine seasoning ingredients and sprinkle over vegetables. Mix to coat all vegetables evenly. Bake for 30 minutes, flipping vegetable halfway through.
  5. Add vegetables and all juices into the pot with the pasta. Stir to combine.
  6. If desired, add more olive oil or parmesan to top. Serve warm.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 421mgCarbohydrates: 36gFiber: 5gSugar: 5gProtein: 7g

Nutrition provided is only an estimate.

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