Can I use a different pasta shape?

Absolutely. Penne is great, but rotini, rigatoni, bowties, or even spaghetti work. Go with what’s in your pantry.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Add a splash of water or olive oil when reheating to bring it back to life.

Can I make this ahead of time?

Yes! Roast the vegetables ahead and store them separately. Cook pasta fresh when you can, then toss everything together with Parmesan and basil right before serving.

What can I substitute for Parmesan?

Pecorino Romano works, or a vegetarian Parmesan-style cheese if that’s your preference. Even feta can be fun if you like a tangier bite.

Do I have to use balsamic vinegar?

Nope. It’s optional. But if you love a sweet-tangy finish, it really makes the flavors pop.

5 Delicious Roasted Vegetable Pasta Secrets

Description

Roasted Vegetable Pasta is a bright, cozy weeknight dinner made with tender penne, caramelized roasted veggies, Parmesan, and fresh basil—easy, colorful, and seriously satisfying.

Ingredients

Scale

12 oz penne pasta
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced into half-moons
1 small red onion, sliced
1 1/2 cups cherry tomatoes, halved
2 cups broccoli florets
3 tbsp olive oil, divided
3 cloves garlic, minced
1 1/2 tsp dried Italian herbs
1 tsp salt (plus more for pasta water)
1/2 tsp black pepper
1/2 cup grated Parmesan cheese (plus extra for serving)
1/2 cup reserved pasta water (as needed)
Fresh basil leaves, for garnish
1–2 tsp balsamic vinegar (optional)

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Instructions

Preheat oven to 425°F (220°C).
Prep veggies: Add bell peppers, zucchini, red onion, cherry tomatoes, and broccoli to a large baking sheet in a single layer.
Season: Drizzle with 2 tbsp olive oil. Add garlic, Italian herbs, salt, and pepper. Toss well.
Roast for 20–25 minutes, stirring once halfway through, until tender with lightly charred edges.
Cook pasta: Boil penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Combine: Add pasta and roasted vegetables to a large bowl. Drizzle with remaining 1 tbsp olive oil.
Optional balsamic: Add a small drizzle for extra sweet-tangy flavor.
Toss + loosen: Add reserved pasta water a little at a time until glossy and lightly saucy.
Finish: Stir in Parmesan until it melts and coats everything.
Garnish: Top with fresh basil and extra Parmesan. Serve warm.

Notes

Don’t overcrowd the pan: If veggies are piled up, they’ll steam instead of roast—use two pans if needed.

Make it a meal: Add cooked chicken, chickpeas, or Italian sausage.

Leftovers: Store in the fridge 3–4 days. Reheat with a splash of water or olive oil.

Balsamic tip: Start small—just a little adds big flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Roasting + Boiling
Cuisine: italian-American

Nutrition

Serving Size: 1 bowl (about 1/6 of recipe)
Calories: 420 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 6 g
Protein: 14 g
Cholesterol: 12 mg