Roasted Vegetables with Pasta

My kitchen window was open the first warm evening of spring when I realized I had a fridge drawer full of vegetables and no plan. I pulled out everything colorful, turned the oven up high, and tossed it all with olive oil. The smell of roasting peppers and zucchini filled the apartment, and by the time the pasta was done, I knew I'd stumbled onto something I'd make all season long. It wasn't fancy, just honest and bright, the kind of dinner that tastes like possibility.

I made this for a friend who swore she didn't like vegetables, and she went back for seconds without saying a word. Later she admitted it was the char on the peppers and the way the garlic clung to the pasta that won her over. Sometimes the simplest techniques, like a hot oven and good olive oil, do all the convincing. I've served this to kids, skeptics, and once to my mother-in-law who nodded approvingly and asked for the recipe. It's become my quiet MVP when I want something reliably delicious without any drama.

Ingredients

• Penne or fusilli pasta (340 g): The ridges and curves catch the olive oil and little bits of roasted vegetable, making every bite full instead of slippery.
• Zucchini and yellow squash (1 medium each, sliced): They soften and brown beautifully in the oven, adding a slight sweetness that balances the sharper flavors.
• Red and yellow bell peppers (1 each, cut into strips): Roasting them brings out a deep, almost smoky sweetness that raw peppers just don't have.
• Red onion (1 small, sliced): It caramelizes at the edges and adds a mellow sharpness that ties everything together without overpowering.
• Cherry tomatoes (150 g, halved): They burst in the heat and create little pockets of jammy sweetness scattered throughout the dish.
• Broccoli florets (120 g): The tips get crispy and nutty while the stems stay tender, adding texture contrast you'll keep reaching for.
• Extra virgin olive oil (3 tbsp, divided): Use one you'd actually want to taste, it coats every piece and becomes part of the sauce when tossed with pasta water.
• Garlic (3 cloves, minced): Sautéed just until fragrant, it perfumes the whole dish without turning bitter or harsh.
• Dried Italian herbs (1 tsp): A simple blend does the work of three bottles, adding warmth and familiarity without any fuss.
• Salt, black pepper, and red pepper flakes (½ tsp, ¼ tsp, pinch): Season in layers, tasting as you go, the flakes are optional but add a gentle warmth I always appreciate.
• Parmesan cheese (50 g, freshly grated): Grate it yourself if you can, the fresher it is, the better it melts into the pasta and clings to every piece.
• Fresh basil or parsley (2 tbsp, chopped): Stirred in at the end, it adds a pop of color and a brightness that makes the whole dish feel alive.
• Lemon wedges (optional): A squeeze right before serving wakes everything up, especially if you're serving it on a warm night.

Instructions

Preheat and prep your sheet pan:

Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper so nothing sticks and cleanup stays easy. This high heat is what gives the vegetables their caramelized edges.

Season and arrange the vegetables:

Spread the zucchini, squash, peppers, onion, tomatoes, and broccoli in a single layer, then drizzle with 2 tablespoons of olive oil and sprinkle with herbs, salt, and pepper. Toss everything with your hands to coat evenly, then spread it out again so each piece has space to roast instead of steam.

Roast until golden and tender:

Slide the pan into the oven and roast for 18 to 20 minutes, stirring once halfway through so everything browns evenly. You'll know they're ready when the edges are caramelized and the broccoli tips are crispy.

Boil the pasta:

While the vegetables roast, bring a large pot of well salted water to a rolling boil and cook the pasta until al dente, usually a minute less than the package suggests. Before draining, scoop out half a cup of the starchy cooking water, it's your secret weapon for a silky sauce.

Sauté the garlic:

In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic, stirring constantly for about 30 seconds until it smells incredible but hasn't browned. Pull it off the heat if it starts to color.

Combine everything:

Add the roasted vegetables and drained pasta to the skillet, tossing gently with tongs and adding splashes of reserved pasta water to help everything come together in a light, glossy coating. Don't drown it, just enough to make it cohesive.

Finish and garnish:

Off the heat, stir in half the Parmesan and the chopped fresh herbs, taste, and adjust the salt and pepper as needed. Serve immediately in wide bowls, topped with the remaining cheese, extra herbs, and a wedge of lemon on the side if you like.

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One Saturday I made this and ate it cold from the fridge the next morning, standing at the counter in my pajamas. It was just as good, maybe better, because the flavors had time to settle into each other overnight. That's when I realized this wasn't just a dinner recipe, it was one of those rare dishes that improves with time and doesn't mind being reheated or eaten at room temperature. It became my go to for meal prep, potlucks, and nights when I wanted something nourishing without turning on my brain.

How to Customize This Dish

I've made this with asparagus in early spring, green beans in summer, and cubed butternut squash in the fall, and it worked every time. The key is cutting everything into similar sized pieces so they roast evenly and finish at the same time. If you want protein, toss in cooked chickpeas with the vegetables during the last five minutes of roasting, or sauté shrimp separately and fold them in at the end. I've also stirred in a handful of baby spinach right before serving and let the residual heat wilt it, which adds color and a little extra nutrition without any effort.

What to Serve Alongside

This pasta is satisfying on its own, but I like to serve it with a simple arugula salad dressed in lemon juice and olive oil, and a piece of crusty bread for wiping up any garlic oil left in the bowl. If you're making it for a crowd, a chilled white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the olive oil and complements the sweetness of the roasted vegetables. On cooler nights, I've paired it with a light minestrone or a tomato basil soup, and it felt like a full Italian feast without any of the heaviness.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and I've never had any left longer than that. Reheat gently in a skillet over low heat with a splash of water or broth to loosen it up, or eat it cold straight from the container like I do. The pasta will absorb some of the liquid as it sits, so don't be surprised if it looks a little drier the next day, just add a drizzle of olive oil or a spoonful of pasta water when you reheat and it'll come back to life.

• Store in a shallow container so it cools quickly and evenly.
• If meal prepping, keep the Parmesan and fresh herbs separate and add them just before eating.
• Freeze individual portions for up to a month, though the texture of the vegetables will soften slightly after thawing.

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This is the kind of recipe that grows with you, adapting to whatever's in season or whatever mood you're in. I hope it becomes one of those dishes you make without thinking, the one that feels like home no matter where you are.

FAQs About This Recipe

→ Can I prepare the vegetables ahead of time?

Yes, you can chop and arrange the vegetables on the baking sheet up to 2 hours ahead. Store covered in the refrigerator, then roast when ready to serve. This makes weeknight meal prep much easier.

→ What vegetables work best for roasting?

Any firm or semi-firm vegetables roast well—zucchini, squash, bell peppers, broccoli, asparagus, mushrooms, and snap peas are excellent choices. Avoid delicate greens or soft vegetables like spinach that cook too quickly.

→ How do I keep the pasta from sticking?

Reserve pasta cooking water before draining. This starchy liquid helps create a silky sauce that coats the pasta and vegetables evenly. Add it gradually while tossing to achieve the desired consistency.

→ Can I make this dairy-free?

Absolutely. Simply omit the Parmesan or substitute with nutritional yeast, dairy-free Parmesan alternatives, or a drizzle of quality olive oil. The dish remains flavorful and satisfying without cheese.

→ What's the best way to achieve caramelized edges on vegetables?

Spread vegetables in a single layer without crowding the pan, and don't stir too frequently. Roasting at 220°C (425°F) with good air circulation between pieces allows them to brown beautifully.

→ How should I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil to restore moisture. The dish is also delicious served at room temperature.