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Roasted vegetable pasta served warm with Parmesan cheese, fresh herbs, and red pepper flakes

Roasted Vegetable Pasta – Easy Mediterranean Dinner

Roasted vegetable pasta made with oven-roasted seasonal vegetables, olive oil, and herbs, tossed with pasta for a light yet satisfying vegetarian dinner perfect for weeknights.
Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetables:
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion sliced
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried Italian herbs
  • Pasta:
  • 12 oz 340 g pasta (penne, fusilli, or rigatoni)
  • 1/4 cup reserved pasta water as needed
  • For Finishing:
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley chopped
  • Optional: red pepper flakes

Equipment

  • Large baking sheet
  • Large pot
  • Mixing bowl
  • Colander
  • Wooden spoon or spatula

Method
 

  1. Prepare the vegetables: Preheat oven to 400°F (200°C). Add zucchini, bell peppers, onion, and cherry tomatoes to a baking sheet. Drizzle with olive oil, season with salt, pepper, and Italian herbs. Toss to coat.
    Fresh zucchini, bell peppers, onion, and cherry tomatoes tossed with olive oil and herbs on a baking sheet
  2. Roast the vegetables: Roast for 25–30 minutes, tossing once halfway, until vegetables are tender and lightly caramelized.
    Roasted Mediterranean vegetables caramelized on a baking sheet after roasting in the oven
  3. Cook the pasta: Meanwhile, cook pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
    Pasta cooking in salted water in a large pot with reserved starchy pasta water
  4. Combine pasta and vegetables: Add roasted vegetables to the cooked pasta. Toss gently to combine.
    Cooked pasta combined with roasted vegetables in a pot, gently tossed together
  5. Adjust and finish: Add a splash of reserved pasta water if needed. Stir in Parmesan cheese and fresh herbs until well combined.
    Roasted vegetable pasta finished with Parmesan cheese, herbs, and pasta water for extra flavor
  6. Serve: Serve warm, topped with extra Parmesan, herbs, and red pepper flakes if desired.
    Roasted vegetable pasta served warm with Parmesan cheese, fresh herbs, and red pepper flakes

Notes

  • Swap vegetables based on season (eggplant, mushrooms, broccoli).
  • Use whole wheat pasta for extra fiber.
  • Can be served warm or at room temperature.
  • Keeps well up to 2 days refrigerated.