This vibrant roasted vegetable pasta is a perfect weeknight dinner—quick, satisfying, and packed with flavor.
Loaded with fiber-rich vegetables, plant-based protein from feta, and heart-healthy olive oil, it’s a wholesome meal that nourishes without weighing you down.
With minimal prep and flexible ingredients, it’s ideal for busy cooks seeking a nutritious, colorful, and easy-to-make pasta that doubles as a meal-prep favorite.
Easy Roasted Vegetable Pasta
Equipment
- 2 Large Baking Sheets
- Parchment paper (to line baking sheets)
- large mixing bowl
- Large pot (for pasta)
- Colander (for draining pasta)
Ingredients
- 4 medium carrots cut into 1-inch pieces
- 2 Vidalia onions or 1 small yellow onion, cut into 1-inch pieces
- 5 small pattypan squash halved
- 2 small zucchini cut into 1-inch pieces
- 10 cherry tomatoes
- 1 tablespoon extra-virgin olive oil plus extra 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 16-ounce package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves plus extra for garnish
- Juice of ½ small lemon plus extra if desired
- Pinch of red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- Preheat the Oven and Prepare Baking Sheets: Begin by preheating your oven to 400°F (200°C). While the oven is warming, line two large baking sheets with parchment paper to prevent vegetables from sticking and ensure even roasting. Proper oven temperature and preparation of baking sheets are essential for achieving beautifully caramelized vegetables.
- Chop and Arrange Root Vegetables: Start with the carrots and onions. Cut the carrots into roughly 1-inch pieces and chop the onions into similarly sized chunks. Spread them evenly across one of the prepared baking sheets. Drizzle lightly with olive oil and season generously with salt and freshly ground black pepper. Make sure each piece is coated so the carrots and onions roast evenly and develop rich, golden-brown edges.
- Chop and Arrange Summer Vegetables: Next, handle the pattypan squash, zucchini, and cherry tomatoes.Halve the squash and slice the zucchini into 1-inch pieces. Place these vegetables, along with the cherry tomatoes, onto the second prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat each piece evenly—this ensures a beautiful roast and prevents burning.
- Roast Root Vegetables: Place the baking sheet with the carrots and onions into the preheated oven first, as these vegetables take longer to cook. Roast for 30–35 minutes, or until the onions are tender and lightly caramelized, and the carrots are soft on the inside with a slightly browned, flavorful exterior. Halfway through roasting, give them a gentle stir to promote even browning.
- Roast Summer Vegetables: Once the root vegetables are in the oven, add the baking sheet with the squash, zucchini, and tomatoes to roast simultaneously. These vegetables require less time, so roast them for about 20 minutes, or until the squash and zucchini are golden at the edges, and the cherry tomatoes begin to burst slightly, releasing their natural sweetness. Remove both sheets from the oven and set aside, allowing them to cool slightly while you prepare the dressing.
- Prepare the Dressing: In a large mixing bowl, combine 1 tablespoon of olive oil with the sherry vinegar, minced garlic, herbes de Provence, and fresh thyme leaves. Add a ¼ teaspoon of salt and several grinds of freshly cracked black pepper. Whisk everything together until well blended. This dressing will infuse the roasted vegetables with aromatic, tangy, and herbaceous notes.
- Toss Vegetables with Dressing: Carefully transfer the roasted vegetables into the bowl with the prepared dressing. Using a large spoon or spatula, gently toss them to coat evenly in the flavorful mixture. Take care not to break up the vegetables too much—maintain their shape and texture for a beautiful presentation.
- Cook the Pasta to Al Dente: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Once boiling, add the brown rice penne pasta and cook according to package instructions, usually about 10–12 minutes, until the pasta is tender but still firm in the center. This “al dente” texture will provide the perfect bite and prevent the pasta from becoming mushy once mixed with vegetables.
- Combine Pasta and Roasted Vegetables: Drain the cooked pasta in a colander, reserving a small cup of pasta water in case the mixture needs loosening. Immediately transfer the drained pasta to the bowl containing the roasted vegetables and dressing. Gently toss until the pasta is fully coated and integrated with the roasted vegetables, allowing the flavors to mingle.
- Add Feta, Basil, Lemon, and Seasonings: Sprinkle the crumbled feta cheese and fresh basil leaves over the pasta and roasted vegetables.Squeeze the juice of half a small lemon evenly across the mixture, adding more if desired for a brighter flavor. Add a pinch of red pepper flakes to taste, then gently toss everything together, ensuring that each bite contains a balance of creamy feta, fresh herbs, and a hint of citrus.
- Taste and Adjust Seasoning: Taste the pasta and adjust seasoning as needed. Add extra salt, freshly ground black pepper, or lemon juice to enhance the flavor according to your preference. A careful seasoning check ensures the dish is perfectly balanced and vibrant.
- Plate and Garnish: Serve the roasted vegetable pasta in individual bowls or on a large platter. Garnish with additional fresh basil and thyme leaves, and drizzle a little extra olive oil on top for added richness and sheen. The vibrant colors of the vegetables, fresh herbs, and crumbled feta make this dish visually appealing and irresistible.
- Serve and Enjoy: Enjoy your wholesome, fiber-rich, and protein-packed roasted vegetable pasta immediately. It pairs beautifully with a crisp green salad or a slice of crusty whole-grain bread for a complete, satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it an excellent choice for meal prep.
Notes
Chef’s Secrets For Perfect Flavor
Achieving the perfect roasted vegetable pasta requires attention to detail and layering flavors.
Start by roasting root vegetables separately from softer ones to ensure even cooking—carrots and onions need longer, while squash, zucchini, and cherry tomatoes require less time.
Tossing the vegetables in a simple dressing of olive oil, sherry vinegar, herbs, and garlic before combining with pasta enhances their natural sweetness and creates a cohesive, flavorful dish.
Always season gradually and taste as you go to balance acidity, saltiness, and spice.
Using fresh herbs like basil and thyme at the end elevates the dish with aromatic notes that can’t be replicated by dried alternatives
Serving Suggestions For Family Meals
This roasted vegetable pasta pairs beautifully with a variety of sides and additions.
Serve it alongside a crisp green salad with lemon vinaigrette for a light, refreshing complement.
For a heartier meal, add grilled chicken, shrimp, or pan-seared tofu on the side.
A sprinkle of toasted pine nuts or sunflower seeds adds crunch and nutty flavor, while a drizzle of extra virgin olive oil or balsamic glaze before serving elevates the presentation and taste.
This dish is also perfect for meal prep—portion into airtight containers for grab-and-go lunches or quick dinners during the week
Storage Tips To Maintain Freshness
To keep your roasted vegetable pasta fresh, store leftovers in an airtight container in the refrigerator for up to three days.
If the pasta absorbs too much moisture overnight, gently reheat it in a skillet over low heat with a splash of olive oil or water to restore its texture.
Avoid microwaving for long periods, as it can make the pasta mushy.
Vegetables can be roasted in advance and stored separately for up to two days, then combined with freshly cooked pasta and dressing to maintain the vibrant flavors and textures.
Frequently Asked Questions
1. Can I use frozen vegetables instead?
Yes, frozen vegetables can be substituted, but they may release more water during roasting.
Spread them on a baking sheet in a single layer and roast at a slightly higher temperature to encourage caramelization. Drain excess liquid before combining with pasta for the best texture.
2. Can I make this recipe vegan?
Absolutely! Replace the feta cheese with a vegan cheese alternative or omit it entirely. The dish will still be flavorful and satisfying due to the roasted vegetables, olive oil, and herbs.
Adding roasted chickpeas or tofu can increase plant-based protein content.
3. How can I make this gluten-free?
Use gluten-free pasta, such as brown rice, quinoa, or chickpea pasta, instead of regular wheat penne.
Brown rice penne, as suggested in this recipe, is naturally gluten-free, making it a great option for those avoiding gluten.
4. Can I prepare this ahead of time?
Yes, you can roast the vegetables a day ahead and store them in an airtight container in the refrigerator.
When ready to serve, cook the pasta fresh and toss with the roasted vegetables and dressing. This ensures the pasta remains perfectly al dente.
5. How do I adjust the flavor for more spice?
For a spicier kick, increase the red pepper flakes or add a pinch of smoked paprika or chili powder to the dressing.
You can also sprinkle crushed chili flakes over the plated dish for an added burst of heat without overpowering the vegetables’ natural flavors.
