Roasted Veggie Pasta 🍆🌶️🍅🍝 Smoky, Sweet, and Bursting With Charred Veggies and Olive Oil-Rich Flavor

This pasta is all about deep flavor from high heat — zucchini, peppers, tomatoes, and onions roasted until caramelized, then tossed with garlic, olive oil, herbs, and hot pasta.

It’s flexible, endlessly riffable, and the easiest way to turn a crisper drawer into a craveable meal.

Ingredients (Serves 3–4)

For the vegetables

• 1 small zucchini, sliced
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes or halved grape tomatoes
• 3 cloves garlic, smashed or left whole
• 2 tbsp olive oil
• Salt and black pepper
• Optional: ½ tsp Italian seasoning or chili flakes

For the pasta

• 12 oz penne, fusilli, or farfalle
• Salted water for boiling
• ¼–½ cup reserved pasta water

To finish

• 2 tbsp olive oil (or oil from roasted pan)
• 2 tbsp chopped fresh basil or parsley
• ¼ cup grated Parmesan or nutritional yeast
• Extra lemon juice or balsamic vinegar (optional)
• Optional: toasted pine nuts or crushed walnuts for crunch

Instructions

Step 1: Roast the vegetables
Preheat oven to 425°F (220°C). Toss vegetables and garlic with olive oil, salt, pepper, and seasonings. Spread on a baking sheet and roast 20–25 minutes, stirring once, until golden and softened with browned edges.

Step 2: Cook the pasta
Boil pasta until al dente. Reserve ½ cup pasta water, then drain.

Step 3: Combine and toss
In a large bowl or skillet, combine roasted veggies with cooked pasta. Add pasta water, more olive oil, and Parmesan or nutritional yeast. Toss to coat until glossy and hot.

Step 4: Finish and serve
Stir in fresh herbs and lemon or vinegar if using. Plate with extra cheese and optional crunchy toppings.

Flavor Variations

• Add roasted eggplant, mushrooms, or broccoli
• Stir in pesto, sun-dried tomatoes, or tapenade for depth
• Use goat cheese, feta, or ricotta for creaminess
• Turn into a pasta bake with mozzarella on top
• Serve chilled for a next-day pasta salad vibe

Pro Tips

• Cut veggies to similar size for even roasting
• Don’t overcrowd the pan — use two sheets if needed
• Let tomatoes blister and burst for natural sweetness
• Add roasted garlic to the sauce or mash it in for richness
• Pasta water is key for blending oil, cheese, and veggie juices

Final Thoughts

Roasted Veggie Pasta is easy, nourishing, and loaded with charred-sweet depth. It’s how you turn simple vegetables into something craveable, comforting, and totally dinner-party worthy — no meat required.

Roast it. Toss it. Let the veggies do the talking. 🍆🌶️🍅🍝

🍝 Pasta Recipes Collection

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🍗 Protein-Packed Pastas

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🥗 Pasta Salads & Light Fare

• 🥗 Pasta Salad Recipes – Great for potlucks, picnics, or meal prep — versatile and crowd-pleasing.
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• ⏱️ Easy Pasta Salad Recipes – Quick assembly, great texture — ideal for lunches and BBQs.
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