As much as I love chicken, I do like making vegetarian pastas once in a while.
Roasted Vegetable Pasta is one of those dinners that feels light but still completely satisfying. On nights when my partner and I want something that leans a little Mediterranean but still has that comforting pasta vibe, this is what I make.
I love Italian food for its simplicity, and Asian food for its bold flavors, and this recipe sits somewhere beautifully in between — fresh, colorful vegetables roasted until slightly caramelized, tossed with pasta and a bright tomato base.
It’s cozy without being heavy, and honestly, it makes weeknight dinners feel a little more intentional.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Roast the vegetables in a single layer on a large rimmed baking sheet so they caramelize instead of steam.
If you like deeper flavor, toss the vegetables with a splash of balsamic vinegar before roasting.
For extra protein, stir in white beans at the end.
If you want a slightly richer sauce, add an extra tablespoon of butter at the end and swirl it in off the heat.
Finish with freshly cracked black pepper and an extra drizzle of extra virgin olive oil for depth.
Use grated parmesan– a good microplane grater works wonder
Roasted Vegetable Pasta
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes30
minutesIngredients
12 oz penne pasta
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 cup green peas
3 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon Italian seasoning
½ teaspoon red chili flakes (optional)
2 cloves garlic, minced
1½ cups marinara sauce
¼ cup freshly grated parmesan
Fresh basil or parsley for garnish
Directions
- Preheat your oven to 400°F (200°C). Spread the zucchini, bell peppers, and cherry tomatoes on a large baking sheet, drizzle with olive oil, season with salt, pepper, and Italian seasoning, and toss well to coat. Roast for about 20–25 minutes until the vegetables are tender and slightly caramelized around the edges.
- While the vegetables roast, bring a large pot of salted water to a boil and cook the penne until al dente. Reserve ½ cup pasta water before draining.
- In a large skillet over medium heat, add a small drizzle of olive oil and sauté the minced garlic for about 30 seconds until fragrant. Stir in the marinara sauce and let it gently simmer for 3–4 minutes.
- Add the roasted vegetables and peas into the sauce, then fold in the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce and help it coat the pasta evenly.
- Finish with freshly grated parmesan and chopped basil or parsley before serving warm.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Swap penne for fusilli, rigatoni, or whole wheat pasta.
Add roasted eggplant or mushrooms for more depth.
Use spinach instead of peas if you prefer leafy greens.
Make it creamy by stirring in a spoonful of ricotta or cream cheese at the end.
Make it spicy with extra chili flakes or a dash of hot sauce.
Roasted Vegetable Pasta is simple, colorful, and incredibly comforting without feeling heavy. The caramelized veggies bring sweetness, the tomato sauce keeps it classic, and the whole dish feels fresh and balanced. It’s the kind of pasta I come back to again and again — especially when we want something that feels wholesome but still totally satisfying.
