Herb Roasted Veggie Pasta

Name: Herb Roasted Veggie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces penne pasta; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 1 medium zucchini, chopped; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 medium red onion, chopped; 2 teaspoons dried Italian herbs; 1 tablespoon fresh basil, chopped; Grated parmesan cheese (optional); Fresh basil leaves for garnish

Highlighted under: Natural Healthy Meals Recipes

I absolutely love making Herb Roasted Veggie Pasta on busy weeknights when I crave something hearty yet quick. The vibrant colors and aromatic herbs make this dish a feast for both the eyes and the palate. It's a great way to utilize any leftover vegetables from my fridge too. I whip up this pasta in just about 30 minutes, making it the perfect solution for when I want a nourishing meal without the fuss. Plus, the blend of fresh herbs and roasted veggies brings a delightful flavor that brightens my day.

Created by

Florence Keaton

Last updated on 2026-01-15T18:53:35.620Z

When I first tried my hand at making Herb Roasted Veggie Pasta, I was amazed at how simple ingredients could yield such delightful flavors. The trick is in the roasting; it enhances the natural sweetness of the vegetables while the herbs add depth. I remember the first time I threw in some cherry tomatoes and zucchini – the sweet and savory combinations were unforgettable!

Over time, I learned that letting the veggies cool slightly before tossing them with pasta helps to preserve their vibrant taste. Adding a sprinkle of parmesan right at the end provides a cheesy crunch that takes this dish over the top. This recipe has evolved with me, and I guarantee it will become a favorite in your home too!

        Why You Will Love This Recipe
        Loaded with fresh flavors and vibrant veggies
Quick to prepare, perfect for busy evenings
Versatile and easily adaptable to your favorite vegetables

      

The Importance of Fresh Ingredients

Using fresh vegetables is key to achieving a vibrant and flavorful Herb Roasted Veggie Pasta. Fresh zucchini, bell peppers, and cherry tomatoes not only add color but also enhance the dish's overall taste. Look for firm vegetables with no blemishes. When selecting herbs, opt for fresh basil, which provides a hint of sweetness and brightness. If you can’t find fresh basil, consider using other fresh herbs like parsley or oregano for a different but equally delightful twist.

The quality of your olive oil also matters in this recipe. A good extra virgin olive oil, with its rich flavor, elevates the roasted vegetables. Make sure to drizzle enough oil to coat the vegetables evenly; this promotes caramelization and adds depth. If you prefer a lighter option, avocado oil can be a suitable substitute without compromising the overall outcome.

Techniques for Perfectly Roasted Vegetables

Achieving perfectly roasted vegetables requires attention to detail. After tossing the vegetables in the seasoning and oil, spread them out on a baking sheet in a single layer. This ensures even roasting and avoids steaming, which can make them mushy. Keep an eye on them while roasting; you're looking for a lightly charred appearance and tenderness. If your oven tends to heat unevenly, consider rotating the baking sheet halfway through cooking for consistent results.

The cook time for vegetables can vary based on size. For instance, if your zucchini is thicker, it may require a minute or two longer than the other ingredients. A good rule of thumb is to check for fork-tenderness and golden edges around the 15-minute mark. If they need more time, monitor closely to avoid overcooking.

Ingredients

For the Pasta

12 ounces penne pasta
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste

For the Roasted Vegetables

1 medium zucchini, chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 medium red onion, chopped
2 teaspoons dried Italian herbs
1 tablespoon fresh basil, chopped

To Serve

Grated parmesan cheese (optional)
Fresh basil leaves for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, dried Italian herbs, and season with salt and pepper. Spread the vegetables on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Combine and Serve

Once the vegetables are done, remove them from the oven and combine them with the cooked pasta. Add fresh basil, toss gently, and serve with grated parmesan cheese if desired.

Pro Tips

Feel free to mix and match your favorite vegetables based on what's in season or what you have at hand. Broccoli and asparagus are great additions that pair well with the herbs!

Serving Suggestions

To serve Herb Roasted Veggie Pasta, try sprinkling it with freshly grated parmesan cheese. The cheese melts slightly when served warm, adding a creamy texture that contrasts beautifully with the roasted vegetables. If you're looking for a dairy-free option, vegan parmesan or nutritional yeast can also enhance the flavor without any animal products.

Add a sprinkle of red pepper flakes for a hint of heat, or finish with a drizzle of balsamic glaze for added sweetness and depth. Fresh basil leaves can be used not only as a garnish but also mixed into the pasta for extra flavor. Adjust these toppings to suit your personal preferences, creating a dish that's uniquely yours.

Make-Ahead and Storage Tips

Herb Roasted Veggie Pasta is a great meal prep option. You can roast the vegetables ahead of time and store them in an airtight container in the refrigerator for up to four days. When ready to serve, simply reheat the vegetables in the oven or microwave, then combine with freshly cooked pasta. This way, you can enjoy a nutritious and hearty meal even on the busiest days.

If you wish to freeze the dish for longer storage, it's best to freeze the roasted vegetables separately from the pasta. Pasta can become mushy when frozen and reheated, so storing them together isn't ideal. To reheat, thaw the vegetables in the fridge overnight and quickly sauté them on the stovetop, adding the pasta towards the end just until warmed through.

Questions About Recipes

→ Can I use any pasta shape?

Absolutely! This recipe works well with any pasta shape you prefer.

→ Is it possible to make this pasta gluten-free?

Yes, just substitute with gluten-free pasta and the recipe remains delicious.

→ What vegetables work best for roasting?

Zucchini, bell peppers, and asparagus are great options, but feel free to experiment!

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days, and reheat in a skillet.