Roasted Seasonal Vegetables Pasta

My kitchen smelled like summer even though it was barely April. The oven was cranked up, roasting vegetables that hissed and popped, and I was too hungry to wait. I'd thrown together whatever looked good at the market that morning: bright peppers, a stubborn broccoli crown, tomatoes still on the vine. By the time the pasta hit the colander, I was already twirling a fork.

I made this for a friend who swore she didn't like vegetables. She ate two bowls and asked if I'd used butter. I hadn't, just good olive oil and a little pasta water to make everything cling. She left with the recipe scribbled on a napkin, and I felt like I'd won something.

Ingredients

• Penne or fusilli pasta (340 g): Short shapes catch the vegetables better than long noodles, and they're easier to toss without everything sliding off your fork.
• Zucchini and yellow squash (1 each, sliced): These roast down into tender, slightly sweet ribbons that soak up garlic and oil beautifully.
• Red and yellow bell peppers (1 each, cut into strips): Roasting them brings out a natural sweetness and a little char that adds depth to the whole dish.
• Red onion (1 small, sliced): It gets mellow and jammy in the oven, nothing like its sharp raw bite.
• Cherry tomatoes (150 g, halved): They burst and concentrate into little pockets of bright acidity that balance the richness of the oil.
• Broccoli florets (120 g): The edges crisp up in the oven, turning into addictive little bites that taste nothing like steamed broccoli.
• Extra virgin olive oil (3 tbsp, divided): Use the good stuff here, it's the backbone of the sauce and you'll taste every drop.
• Garlic (3 cloves, minced): Fresh garlic bloomed in warm oil is what makes the kitchen smell like an Italian grandmother is visiting.
• Dried Italian herbs (1 tsp): A mix of oregano, basil, and thyme gives you that instant Mediterranean warmth without fussing over fresh herbs.
• Salt, black pepper, and red pepper flakes (to taste): Season boldly, especially before roasting, so the vegetables don't taste flat.
• Parmesan cheese (50 g, freshly grated): Pre-grated stuff won't melt the same way, grate it yourself and it'll coat every strand of pasta.
• Fresh basil or parsley (2 tbsp, chopped): A handful of green at the end makes everything taste brighter and more alive.
• Lemon wedges (optional): A squeeze at the table cuts through the richness and wakes up all the flavors.

Instructions

Prep the oven and vegetables:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Spread out your zucchini, squash, peppers, onion, tomatoes, and broccoli in a single layer, drizzle with 2 tablespoons of olive oil, and season with Italian herbs, salt, and pepper.

Roast until golden:

Slide the tray into the oven and roast for 18 to 20 minutes, stirring once halfway through so everything browns evenly. You want tender vegetables with crispy, caramelized edges.

Boil the pasta:

While the vegetables roast, bring a big pot of salted water to a rolling boil and cook your pasta until it's just al dente. Before you drain it, scoop out half a cup of that starchy cooking water, it's liquid gold for bringing everything together.

Bloom the garlic:

In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic. Let it sizzle for about 30 seconds until it smells incredible but hasn't turned brown.

Toss everything together:

Add the roasted vegetables and drained pasta to the skillet with the garlic. Toss gently, adding splashes of the reserved pasta water to loosen the sauce and help everything cling together.

Finish and serve:

Pull the skillet off the heat and stir in half the Parmesan and most of the fresh herbs. Taste and adjust the salt and pepper, then serve hot with the rest of the cheese, extra herbs, and lemon wedges on the side.

Pin It

The first time I served this at a potluck, someone asked if I'd trained in Italy. I hadn't, I'd just learned to let the oven do the heavy lifting and not overthink it. That compliment stuck with me longer than it probably should have, but it reminded me that good food doesn't need to be complicated.

How to Make It Your Own

This recipe is a framework, not a rulebook. I've swapped in asparagus in the spring, mushrooms in the fall, and even roasted cauliflower when that's all I had. If you want protein, toss in sautéed shrimp, grilled chicken, or a can of drained chickpeas. The vegetables can change with the seasons or your mood, and the dish still works every time.

What to Serve It With

I usually keep it simple: a green salad with lemon vinaigrette and some crusty bread to soak up the garlicky oil left in the bowl. If I'm feeling fancy, I'll pour a crisp white wine like Pinot Grigio or Sauvignon Blanc. It's the kind of meal that feels special without needing much else on the table.

Storage and Leftovers

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or broth to loosen things up, the microwave works too but the pasta can get a little rubbery. I've even eaten it cold straight from the fridge for lunch, and it's still satisfying in a different way.

• If you're meal prepping, store the roasted vegetables and cooked pasta separately so the pasta doesn't soak up all the moisture.
• You can roast the vegetables a day ahead and just toss everything together when you're ready to eat.
• Freeze any extra roasted vegetables in a freezer bag for up to two months, they're great to have on hand for quick dinners.

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This is the kind of dish that makes you feel good while you're eating it and even better afterward. Keep it in your rotation, and you'll always have a way to turn a handful of vegetables into something worth sitting down for.

Your Questions Answered

→ Can I prepare the vegetables ahead of time?

Yes, you can chop vegetables up to 24 hours in advance and store them in airtight containers. However, roast them fresh just before serving to maintain their texture and prevent excess moisture.

→ What pasta shapes work best for this dish?

Penne, fusilli, farfalle, and rigatoni all work wonderfully. Choose shapes with ridges or twists that catch and hold the olive oil and roasted vegetable pieces effectively.

→ How do I achieve perfectly roasted vegetables?

Spread vegetables in a single layer on the baking sheet without overcrowding. Ensure even coating with oil and seasonings. Stir halfway through roasting at 220°C for 18–20 minutes until edges are lightly browned and interiors are tender.

→ Can I add protein to this dish?

Absolutely. Sautéed chicken breast, grilled shrimp, white beans, or crispy chickpeas complement the vegetables beautifully. Add them during the final tossing stage to combine flavors.

→ What should I do if the pasta seems dry?

Reserve pasta cooking water before draining. Add it gradually while tossing, one tablespoon at a time, until the mixture reaches your desired consistency. This starchy liquid helps create a silky coating.

→ Is this suitable for dietary restrictions?

Yes. Use gluten-free pasta for celiac needs. Omit or substitute Parmesan with nutritional yeast or plant-based cheese for dairy-free versions. The core dish remains naturally vegetarian and easily adaptable.