Herb Roasted Vegetable Pasta

Name: Herb Roasted Vegetable Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 oz pasta (penne or fusilli); 1 tablespoon olive oil; Salt to taste; Black pepper to taste; 1 bell pepper (red or yellow), diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 cups broccoli florets; 3 cloves garlic, minced; 1 tablespoon dried oregano; 1 tablespoon dried basil; Olive oil for drizzling

Highlighted under: Baking & Desserts

I absolutely love making Herb Roasted Vegetable Pasta, especially during the fall when fresh vegetables are at their peak. The combination of roasted veggies tossed with pasta creates a comforting dish that warms both the heart and the belly. I enjoy experimenting with different herbs and seasonings, which allows me to customize the flavor to my liking. The vibrant colors and textures of the vegetables not only make the dish appealing but also pack in a variety of nutrients that contribute to a healthy meal.

Created by

Jenna Rowland

Last updated on 2026-01-15T14:58:21.116Z

When I first made Herb Roasted Vegetable Pasta, I didn’t expect it to be such a hit in my household. The roasting process brings out the natural sweetness of the vegetables, and combined with al dente pasta, it creates a delightful contrast in every bite. On one occasion, I threw in some leftover herbs from my garden, and it completely elevated the dish, showing how simple additions can make a big difference.

Another tip I’ve learned is to not overcrowd the baking sheet when roasting the veggies. This ensures they caramelize beautifully instead of steaming, which keeps their flavors intense and their textures exciting. Trust me, the right roasting technique is key to achieving that perfect pasta dish.

        Why You Will Love This Recipe
        Fresh, vibrant flavors from roasted vegetables
Versatile and customizable with your favorite herbs
Hearty dish that’s both nourishing and satisfying

      

Mastering the Roasting Technique

Roasting vegetables is not only about enhancing their natural sweetness but also about achieving that perfect texture. When roasting, I recommend cutting vegetables into similar sizes to ensure even cooking. For instance, broccoli florets should be bite-sized, while zucchini slices can be around half an inch thick. This way, you get that beautifully caramelized exterior while keeping the insides tender, which creates an enjoyable contrast in texture.

To achieve the best flavor, make sure to spread the vegetables in a single layer on your baking sheet. Overcrowding can lead to steaming rather than roasting, resulting in soggy veggies. If you're making this dish for a crowd and need to scale up, use multiple baking sheets to maintain that coveted roasted quality. Keep an eye on them as they roast—aim for slightly charred edges, which usually takes about 25-30 minutes at 425°F.

Customizing the Flavors

The beauty of Herb Roasted Vegetable Pasta lies in its versatility. If you want to switch things up, feel free to substitute the vegetables based on what’s in season or what you have on hand. For example, try asparagus or butternut squash in place of zucchini or cherry tomatoes. Both choices offer distinct flavors and textures, elevating the dish to your personal taste preferences.

Additionally, experimenting with different herbs can completely transform the flavor profile of your pasta. While dried oregano and basil are classic choices, don’t hesitate to try fresh herbs like thyme or rosemary for a fragrant touch. If you’re feeling adventurous, add a sprinkle of red pepper flakes for a spicy kick or use smoked paprika for an earthy allure. Magically infusing such layers of flavor also lets you tailor the dish to suit any palate.

Ingredients

For the Pasta

12 oz pasta (penne or fusilli)
1 tablespoon olive oil
Salt to taste
Black pepper to taste

For the Roasted Vegetables

1 bell pepper (red or yellow), diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 red onion, diced
2 cups broccoli florets
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
Olive oil for drizzling

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare the Vegetables

In a large bowl, combine the diced bell pepper, zucchini, cherry tomatoes, red onion, broccoli, and minced garlic. Drizzle with olive oil, and season with dried oregano, dried basil, salt, and pepper. Toss everything until well coated.

Roast the Vegetables

Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Combine and Serve

Once the vegetables are done roasting, combine them with the cooked pasta in a large bowl. Drizzle with olive oil, add additional herbs if desired, and toss to combine. Serve warm.

Pro Tips

Feel free to substitute any of the vegetables based on what you have on hand. Seasonal veggies work best for the freshest flavor, and don't hesitate to add cheese or nuts for extra texture.

Make-Ahead and Storage Tips

Herb Roasted Vegetable Pasta is a fantastic make-ahead meal. You can roast the vegetables and cook the pasta a day in advance. Store them separately in airtight containers in the refrigerator. Combine them just before serving for the freshest taste, or reheat gently in a large pan over medium heat, adding a splash of olive oil to prevent sticking.

If you're meal prepping, consider freezing the roasted vegetables. They store well for up to three months. Allow them to cool completely before transferring to a freezer-safe bag. To reheat, simply bake them from frozen at 400°F for 20-25 minutes, or until heated through. This way, you can enjoy the dish anytime without a lot of effort.

Serving Suggestions

This dish is delicious on its own, but it also pairs beautifully with a variety of side dishes. Consider serving it alongside a crisp green salad drizzled with a tangy vinaigrette to balance the hearty pasta. Alternatively, crusty garlic bread can enhance the meal with a satisfying crunch.

For a protein boost, top your pasta with grilled chicken, shrimp, or chickpeas. Not only does this add great flavor, but it also turns the dish into a more complete meal. If you’re vegan, a sprinkle of nutritional yeast over the finished dish can provide a cheesy flavor without any dairy.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can roast the vegetables and cook the pasta ahead of time. Simply reheat them together before serving.

→ What other vegetables can I use?

You can use seasonal vegetables like asparagus, carrots, or eggplant. Get creative with whatever you like!

→ Is this pasta dish vegan?

Absolutely! All ingredients used in this recipe are plant-based.

→ Can I freeze leftovers?

While it’s best enjoyed fresh, you can freeze the pasta and vegetables separately. When reheating, add a little water to ensure it doesn't dry out.