This roasted vegetable pasta is a wholesome, flavor-packed dish that balances comfort with nutrition.
Loaded with fiber-rich veggies, plant-based protein from brown rice pasta, and heart-healthy fats from olive oil, it’s a meal that satisfies without being heavy.
Low in saturated fat and brimming with antioxidants, it’s a quick, everyday recipe perfect for weeknights, meal prep, or when you want something hearty yet nourishing.
Roasted Vegetable Pasta
Equipment
- 2 Large Baking Sheets
- Parchment paper
- 1 large mixing bowl
- Sharp knife & cutting board
- Large pot (for pasta)
- Strainer/colander
Ingredients
- 4 medium carrots cut into 1-inch chunks
- 2 Vidalia onions or 1 small yellow onion cut into 1-inch chunks
- 5 small pattypan squash halved
- 2 small zucchini cut into 1-inch pieces
- 10 cherry tomatoes
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon sherry vinegar
- 2 garlic cloves minced
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme plus extra for garnish
- 1 package 16 oz brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves plus more for garnish
- Juice of ½ small lemon plus more to taste
- Pinch of red pepper flakes
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat and Prepare the Baking Sheets: Preheat your oven to 400°F (200°C). While it warms up, line two large baking sheets with parchment paper. This step ensures your vegetables won’t stick to the tray and makes cleaning up afterward quick and easy. Having the trays ready before chopping the vegetables also keeps the cooking process smooth and efficient.
- Chop and Arrange the Hearty Vegetables: Place the carrots and onions on the first prepared baking sheet. Cut the carrots into even 1-inch chunks so they cook through without burning, and slice the onions into similar-sized pieces for consistent roasting.Keeping these firmer vegetables together on one tray allows them the extra time they need to soften and caramelize beautifully.
- Prepare the Tender Vegetables: On the second baking sheet, spread out the pattypan squash, zucchini, and cherry tomatoes. Slice the squash and zucchini into 1-inch pieces and keep the cherry tomatoes whole. These vegetables roast much faster than carrots and onions, so separating them ensures that each type cooks to perfection without becoming mushy or overdone.
- Season with Olive Oil, Salt, and Pepper: Drizzle all of the vegetables with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Toss the vegetables directly on the tray until they are evenly coated. The oil not only prevents them from sticking but also helps them brown and develop that rich, roasted flavor that makes this pasta so special.
- Roast the Vegetables in Stages: Slide the tray with the carrots and onions into the oven first. Roast for 30 to 35 minutes, or until the carrots are golden and tender when pierced with a fork and the onions are slightly charred at the edges. After about 10–15 minutes, place the second tray with zucchini, squash, and tomatoes into the oven. Roast for 20 minutes, or until the squash and zucchini are golden around the edges and the tomatoes have begun to burst and release their juices. Once done, remove both trays and set them aside to cool slightly.
- Create the Dressing Base: In a large mixing bowl, whisk together 1 tablespoon olive oil, sherry vinegar, minced garlic, herbes de Provence, thyme leaves, ¼ teaspoon salt, and a few cracks of black pepper. This mixture will act as the flavorful base that ties the pasta and roasted vegetables together. When the vegetables come out of the oven, transfer them straight into this bowl and toss gently to coat while they’re still warm, allowing them to soak up the flavors.
- Cook the Pasta Until Al Dente: Bring a large pot of salted water to a rolling boil. Add the brown rice penne pasta and cook according to package instructions, usually 9 to 11 minutes, until the pasta is al dente. This means it should be tender but still have a slight bite. Drain the pasta thoroughly in a colander without rinsing, as the natural starch helps the sauce and vegetables cling to each piece.
- Combine the Pasta with Roasted Vegetables: Transfer the hot, drained pasta into the large mixing bowl with the roasted vegetables and dressing. Use tongs or a large spoon to toss everything together until the pasta is well coated and the vegetables are evenly distributed throughout the dish. This step ensures every bite is balanced with flavor and texture.
- Add Feta, Herbs, and Fresh Lemon: Sprinkle in the crumbled feta cheese and add the fresh basil leaves. Squeeze in the juice of half a small lemon, then toss gently so the cheese softens slightly and the basil releases its aroma. For a hint of heat, add a light sprinkle of red pepper flakes. Taste and adjust the seasoning as needed — add more lemon juice for brightness, more olive oil for richness, or an extra pinch of salt and pepper if desired.
- Garnish and Serve: Spoon the pasta into bowls or onto a serving platter. Garnish with additional fresh basil, a few extra thyme leaves, and a final drizzle of olive oil for a glossy, restaurant-quality finish. Serve the dish warm, or store leftovers in an airtight container for up to two days. The flavors deepen as it sits, making it just as delicious the next day.
Notes
- For even cooking, chop all vegetables into similar-sized pieces.
- Separate firmer and softer vegetables on different trays to prevent overcooking.
- Use high-quality extra-virgin olive oil for richer flavor and healthier fats.
- Brown rice pasta provides fiber and protein; substitute with whole wheat or gluten-free pasta if desired.
- Feta cheese adds tanginess; swap for vegan feta for a dairy-free version.
- Roast vegetables ahead of time for quick weeknight meal prep.
- Adjust red pepper flakes to control the level of heat.
- Serve immediately for the best texture, though flavors deepen if stored overnight.
Chef’s Secrets To Perfect Roasting
Roasting vegetables is all about timing, heat, and preparation.
Make sure your oven is fully preheated before adding the trays to ensure even caramelization.
Tossing vegetables with olive oil not only prevents sticking but enhances the natural sweetness of each ingredient.
Don’t overcrowd the baking sheets—air circulation is key to getting golden edges and tender centers.
For extra depth, try sprinkling a pinch of smoked paprika or garlic powder before roasting.
Using a mix of firm vegetables like carrots and softer ones like zucchini ensures a variety of textures and flavors, which elevates a simple pasta dish to something restaurant-quality at home.
Serving Suggestions For Pasta Meal
This roasted vegetable pasta is versatile and pairs beautifully with fresh, light sides.
Serve it with a crisp green salad or garlic bread for a complete weeknight meal.
Drizzle a little extra olive oil or balsamic glaze on top for added richness and presentation.
It also pairs well with a chilled glass of white wine or sparkling water with a splash of lemon for a refreshing contrast.
For a heartier option, consider adding roasted chicken, shrimp, or chickpeas, which complement the vegetables without overpowering the delicate roasted flavors.
Storage Tips For Long-Lasting Freshness
Store leftover roasted vegetable pasta in an airtight container in the refrigerator for up to 2–3 days.
To prevent the pasta from becoming mushy, add a drizzle of olive oil before sealing to maintain moisture and prevent sticking.
Reheat gently in a skillet over medium heat, or warm in the microwave in short intervals, stirring occasionally.
You can also freeze portions in freezer-safe containers for up to 1 month—just thaw in the fridge overnight and reheat slowly on the stovetop to preserve texture and flavor.
Avoid overcooking when reheating to keep the vegetables tender yet firm.
Frequently Asked Questions
1. Can I use other pasta types instead of brown rice penne?
Absolutely! Whole wheat, quinoa, or gluten-free pasta are all excellent alternatives.
Just adjust the cooking time based on the package instructions, and aim to cook it al dente so it holds up when mixed with roasted vegetables.
2. How can I make this recipe vegan?
To make it vegan, simply replace the feta cheese with a plant-based alternative or skip it entirely.
You can also boost protein by adding roasted chickpeas or tofu cubes for a satisfying, plant-powered meal.
3. Can I prepare the vegetables ahead of time?
Yes! You can chop and even roast the vegetables a day in advance.
Store them in the refrigerator in an airtight container and reheat in the oven or microwave before tossing with pasta. This makes weeknight dinners faster and stress-free.
4. How do I prevent the vegetables from becoming soggy?
Avoid overcrowding the baking sheets and make sure to spread the vegetables in a single layer. Roast at a high temperature (400°F) so they caramelize instead of steaming.
Using parchment paper also helps vegetables brown evenly without sticking.
5. Can I adjust the flavors for kids or picky eaters?
Certainly! Reduce or skip the red pepper flakes for a milder flavor. You can also experiment with different herbs such as oregano or parsley.
Adding a sprinkle of grated Parmesan instead of feta can make it more kid-friendly while keeping it nutritious.
