Easy Roasted Vegetables and Pasta + Video
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Roasted Vegetables and Pasta are a match made in heaven, combining fresh, garden flavors with a drool-worthy garlic Parmesan sauce and plenty of tender penne. It’s such a simple recipe that really delivers ‘knock your socks off’ flavor. Enjoy it as a light meal, hearty side dish, or potluck staple!
Table of Contents
Roasted Vegetables and Pasta
Years ago, I started participating in a few local fresh produce programs and would receive the most amazing produce. One week, my box was full of the freshest eggplant, tomatoes, and zucchini.
I immediately thought, “PASTA DISH!!” so I added some olive oil, garlic, and cheese. Who knew such a simple recipe could turn out such incredible flavor??
Zucchini, tomatoes, and eggplant are slow-roasted to bring out the most incredible flavors, making this vegetable penne pasta rich but still light at the same time.
The best part about making pasta with roasted vegetables is that these fabulous veggies are available all year long.
Enjoy it as a light summer meal, a quick and cozy fall and winter lunch, or a side dish for spring. It might even become a staple on my Easter table!
It was so amazing that Munchkin and I ate this for 4 or 5 days — it was even delicious reheated! I know you will love it too.
Recipe Video
To see us make pasta with roasted vegetables from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Zucchini – Look for firm squash with a rich, green hue and no dents or bruises. Trim off the ends but leave the skin on!
- Eggplant – Similar to zucchini, you want your eggplant to be firm with a rich color. You’ll prep it the same way too — trim off the ends, then slice into rounds and chop those into smaller chunks.
- Grape Tomatoes – The perfect balance of sweetness and acidity, these little beauties add a juicy pop to roasted veg pasta. In a pinch, cherry tomatoes will do!
- Penne Pasta – One of my favorites for pasta salads, though rotini, cavatappi, or bowtie would work just as well. Cook just to al dente since it will soften a bit more as it sits.
- Olive Oil – This has an incredible natural flavor, especially if you use a high-quality variety. It also creates a sort of dressing once the cheese melts into the roasted veggie pasta.
If you need to substitute, avocado oil is the next best option. - Garlic – Fresh cloves are a must for this recipe, as you’ll need to grate them instead of mincing. Start with 3 cloves, then add more if you want a punchier flavor.
- Parmesan Cheese – Grab a wedge and grate this yourself for the best flavor and texture.
The bagged (or tub) stuff from the deli case tends to be waxy, and the shreds will just sit there instead of melting into the dish.
Tips and Tricks to Make Perfect Roasted Veggie Pasta
- Chop the veggies to a similar size.
You can leave the tomatoes whole, but I usually slice them in half to help them caramelize a bit.
Keep in mind that everything will shrink and shrivel a bit when roasted, so aim a little larger than what you’d be comfortable eating.
I usually slice the zucchini first — into thick coins, then each of those into quarters. Eggplant is much wider, so you’ll need to chop that up a bit more to match the zucchini.
- Rotate your baking pans every 15 minutes.
And while you have the oven open, give everything a quick stir!
This helps the vegetables brown on all sides and also prevents anything from getting too stuck to the pan.
- Drain the penne well, but don’t rinse.
You’ll lose all that yummy starch that helps give the roasted veg pasta extra creaminess. It will also absorb the flavor of the oil better if it’s still warm.
Try to time it so that you toss the roasted vegetables and pasta together as soon as both are done cooking. Then, add the oil, cheese, and garlic and toss again.
Let the mixture sit for a few minutes so the penne can soak up some of those flavors. All the heat will help the pasta soften a bit more too.
Prep Ahead
- Chop veggies
- Grate cheese and garlic
Kitchen Tools You Will Need
- Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
- Large Pot and Strainer to cook and drain the pasta.
- Microplane – Perfect for grating garlic, and I love using it for parmesan too. If you don’t have one, use the smallest holes on a regular Box Grater instead.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
For a little extra tang and depth, drizzle some balsamic vinegar or glaze over the roasted vegetables and pasta just before serving!
This dish is incredible on its own or as a side to rustic favorites like smothered chicken, Salisbury steak, or herb-roasted pork tenderloin.
Munchkin usually asks for my Parmesan-crusted chicken tenders too, and I think these lemon chicken bites would be scrumptious mixed right in!
Storing and Reheating Pasta with Roasted Vegetables
Transfer leftovers to an airtight container and refrigerate for 4-5 days. It’s easiest to pop a serving in the microwave, but you’ll get a much better texture if you use your stovetop to reheat leftovers.
Add everything to a skillet with a little extra oil or a splash of water. Warm over medium-low heat, stirring occasionally, until everything is warmed through.
That said, I’ve been known to eat this vegetable penne pasta straight from the fridge! It’s truly delicious warm or cold.
Roasted Veg Pasta FAQ
Zucchini, eggplant, and tomatoes are clearly winners — especially when you roast them all together!
Other tasty options for roasted veggie pasta include mushrooms, bell peppers, onions, carrots, green beans, and broccoli.
Even greens like spinach and basil are delicious, though it’s best to add those shortly before serving since they wilt quickly.
You bet! Lean on classic Italian herbs such as basil, oregano, thyme, and rosemary, plus salt and pepper to taste.
Red pepper flakes are an easy way to add some heat to roasted vegetables and pasta, and a little paprika (regular or smoked) would be welcome too.
There are a few things to keep in mind when roasting vegetables if you want the best results! First, chop everything to a similar size so all the veggies cook evenly.
Spread the pieces in a single layer with some space in between — you should be able to see peeks of the metal pan. Overcrowding will cause the vegetables to steam instead of roast.
Next, oil is your friend! It helps the outside of the veggies to brown and caramelize while adding extra flavor. Don’t overdo it, though, or everything will be a bit soggy.
Finally, rotate your baking sheets every 15-20 minutes (if using more than one) and give everything a stir while you’re there.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Roasted Vegetables and Pasta + Video
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 pints grape tomatoes
- 1/4 cup extra virgin olive oil
- 1 cup + 2 tablespoons Parmesan cheese, grated and divided
- 3 cloves garlic, grated
- 1 pound dry penne pasta
- salt and pepper, to taste
Instructions
- Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.
- Wash vegetables well. Dry and cut into bite size pieces, about 1/2″.
- Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.
- Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.
- Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with Parmesan cheese and serve.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2012, updated and republished June 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is so good. Today I added mushrooms instead of tomatoes and it was delish. Although it looks more colorful with tomatoes. This has become a family go to at least once a month.
This was absolutely delicious! So simple and colorful. I added a bit of Pepperoni's seasoning and it took it to another level. Will definitely make this again! Thanks for the recipe.
July 28, 2018
I’m making his tonight. Roasting veggies except eggplant which I’m not using. Making the pasta in the instant pot then adding the roasted veggies to pot and sauté it all together then adding cheese.
Can’t wait.
What is a good substitute for the tomatoes? I can't eat them but not sure which veggie so switch them out for.
I did mushrooms instead of tomatoes it was still yummy just not as colorful
Can you add meat to this?
Absolutely, Aleisha! As long as the meat is cook, you can simply toss it in with the pasta and vegetables before serving. Enjoy!
TSRI Team member,
Becca
Who doesn’t love roasted vegetables and pasta? This came together so easily and was SO good.
My BFF makes something similar using sun dried tomatoes in OVO. She oven roasts the veggies then tossed it with hot pasta and a jar of sun dried tomatoes then stirs in dollops of goat’s cheese. Delicious!