Roasted Vegetable Pasta
A light yet hearty pasta dish featuring roasted seasonal vegetables, fresh herbs, tangy feta, and a splash of lemon. Perfectly balanced with protein, fiber, and healthy fats, this recipe makes a quick, satisfying weeknight meal or a fresh option for meal prep.
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.
