Easy Roasted Vegetable Pasta
A wholesome, easy-to-make pasta packed with roasted vegetables, fresh herbs, and crumbled feta. Perfect for a weeknight dinner, this dish is fiber-rich, full of plant-based protein, and tossed in heart-healthy olive oil. Simple, flavorful, and satisfying, it’s a colorful, nutrient-packed meal your family will love.
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
For even roasting, make sure vegetables are cut into similar-sized pieces.
Use high-quality olive oil for the best flavor and health benefits.
Brown rice penne can be substituted with whole wheat or chickpea pasta for extra protein and fiber.
Roasting the root vegetables first ensures they are tender and caramelized without overcooking the softer vegetables.
Feta cheese adds a salty, creamy touch—substitute with goat cheese or vegan feta if desired.
Fresh herbs like basil and thyme can be adjusted based on preference or availability.
Red pepper flakes are optional but add a nice subtle heat.
Leftovers store well in an airtight container for up to three days and can be gently reheated.
