Roasted Vegetable Pasta with Garlic, Herbs & Parmesan
Easy roasted vegetable pasta with garlic, herbs, and Parmesan—healthy, flavorful, and perfect for quick vegetarian dinners.
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