Oven-Roasted Vegetable Pasta with Garlic, Herbs & Parmesan

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This roasted vegetable pasta is comfort food made vibrant. Tender penne pasta is tossed with colorful oven-roasted vegetables, fragrant garlic, and Italian herbs, then finished with Parmesan and fresh basil. It’s simple, wholesome, and packed with flavor—perfect for busy weeknights, beginner cooks, or anyone craving a satisfying vegetarian pasta dish that feels both cozy and fresh.

Ingredients

• 12 oz penne pasta
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, sliced
• 1½ cups cherry tomatoes
• 2 cups broccoli florets
• 4 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt, to taste
• Black pepper, to taste
• ½ cup freshly grated Parmesan cheese
• Fresh basil leaves, for garnish
• 1–2 teaspoons balsamic vinegar (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the vegetables by placing bell peppers, zucchini, onion, tomatoes, and broccoli on the baking sheet.
3. Season and toss with olive oil, garlic, Italian herbs, salt, and pepper until evenly coated.
4. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
5. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
6. Combine pasta and roasted vegetables in a large bowl. Add a splash of reserved pasta water if needed.
7. Finish with Parmesan cheese and a drizzle of balsamic vinegar if using. Toss gently.
8. Garnish with fresh basil and serve warm.

Pro Tips

• Cut vegetables evenly for uniform roasting
• Don’t overcrowd the pan—use two sheets if needed
• Reserve pasta water to create a silky, cohesive sauce
• Add Parmesan while pasta is hot for better melting

Why This Recipe Works

• Roasting enhances natural sweetness and depth
• Simple pantry ingredients deliver bold flavor
• Balanced textures from tender pasta and crisp veggies
• Easy, flexible, and beginner-friendly

Substitutions & Variations

• Swap penne for rotini, fusilli, or whole wheat pasta
• Add mushrooms, asparagus, or eggplant
• Use vegan Parmesan or nutritional yeast
• Add grilled chicken, shrimp, or chickpeas for protein

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Roast vegetables up to 2 days in advance
• Storage: Refrigerate in an airtight container for up to 4 days
• Reheating: Warm on the stovetop with a splash of water or olive oil

Serving Ideas

• Serve with garlic bread or a green salad
• Pair with roasted salmon or grilled chicken
• Top with red pepper flakes for heat

Nutrition (Per Serving Estimate)

• Calories: ~450
• Protein: 14g
• Carbohydrates: 58g
• Fat: 18g
• Fiber: 7g

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply omit the Parmesan or use a plant-based alternative.

What’s the best pasta shape for this dish?

Short, ridged pasta like penne or rotini holds the roasted vegetables well.

Can I freeze roasted vegetable pasta?

It’s best enjoyed fresh, but you can freeze it for up to 1 month. Texture may soften slightly.

How do I keep vegetables from getting soggy?

Roast at high heat and avoid overcrowding the pan.

This roasted vegetable pasta proves that simple ingredients can create incredible flavor. It’s colorful, nourishing, and endlessly adaptable—perfect for weeknight dinners or relaxed weekend meals. Once you try it, it’s sure to become a regular in your kitchen.

Roasted Vegetable Pasta with Garlic, Herbs & Parmesan

Easy roasted vegetable pasta with garlic, herbs, and Parmesan—healthy, flavorful, and perfect for quick vegetarian dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

  

• 12 oz penne pasta
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, sliced
• 1½ cups cherry tomatoes
• 2 cups broccoli florets
• 4 tbsp broccoli florets
• 3 cloves garlic, minced
• 1 tsp dried Italian herbs
• Salt, to taste
• Black pepper, to taste
• ½ cup freshly grated Parmesan cheese
• Fresh basil leaves, for garnish
• 1-2 tsp balsamic vinegar (optional)

Instructions

 

• Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Prepare the vegetables by placing bell peppers, zucchini, onion, tomatoes, and broccoli on the baking sheet.
• Season and toss with olive oil, garlic, Italian herbs, salt, and pepper until evenly coated.
• Roast for 25–30 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
• Cook the pasta in salted boiling water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
• Combine pasta and roasted vegetables in a large bowl. Add a splash of reserved pasta water if needed.
• Finish with Parmesan cheese and a drizzle of balsamic vinegar if using. Toss gently.
• Garnish with fresh basil and serve warm.

Notes

• Flavor improves after resting a few minutes before serving
• Adjust seasoning after combining pasta and vegetables
• Fresh basil is best added just before serving for maximum aroma

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