This Roasted Vegetable Pasta is one of my favorite things to make on a cozy evening when I want something filling with tons of nutrition and flavor! Roasted veggies including red bell pepper, eggplant, and zucchini add the best flavor to take a basic tomato pasta up a level, and you can easily customize it by subbing your own favorite veggies. 😊
Quick Look: Roasted Vegetable Pasta
- 🧁 Serves: 4
- ⭐ Features: Fresh ✓ Healthy ✓ Easy ✓
- ⌛️ Prep Time: 10 minutes
- 🍪 Cook Time: 35 minutes
- 🕑 Total Time: 45 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Adding roasted vegetables with tomato sauce adds extra nutrition and more flavor to a simple pasta to make it something more special.
SUMMARIZE AND SAVE THIS POST ON
As a dietitian, I'll take any chance I can to incorporate more plants into a meal! For this recipe, you'll roast a variety of vegetables including red bell pepper, eggplant, and zucchini on a sheet pan while a simple tomato sauce simmers on the stovetop. Once the veggies are done roasting, add them to the tomato sauce with your favorite pasta and top with fresh parmesan and herbs!
If you're looking for another way to add more vegetables to pasta night, try this creamy green pasta sauce made with spinach, basil, and fresh herbs. You may also enjoy my Tuscan chicken orzo bake, another cozy pasta dish. If you want another pasta recipe you can make in a large skillet, try my lemon chicken orzo.
Jump to:
Key Ingredient Notes and Substitutions
This veggie pasta recipe uses simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for the measurements.
- Pasta - I love using penne pasta for this recipe and personally use either chickpea pasta or lentil pasta to add more fiber.
- Red Bell Pepper - I love using red peppers for this recipe but orange bell peppers, yellow pepper, or green bell peppers work too.
- Zucchini
- Eggplant - eggplant is one of my all-time favorite vegetables to roast because it almost caramelizes in the oven. Nutritionally, it provides fiber, potassium, and powerful antioxidants called anthocyanins that give it a purple color.
- Spinach - to add some greens for vitamin K.
- Crushed Tomatoes - canned crushed tomatoes serve as the base of the pasta sauce.
- Red Onion - I like to use red onion because it's a bit sweeter than yellow onion, but white or yellow onion works too.
- Garlic - minced garlic adds tons of flavor.
- Extra-Virgin Olive Oil - avocado oil works as a substitute.
- Seasonings - dried oregano, dried basil, and red pepper flakes add lots of flavor. As a substitute for oregano, you could use dried thyme or Italian seasoning.
- Kosher Salt & Black Pepper
- Balsamic Vinegar - a splash of balsamic adds acidity at the end that ties all the flavors together! As a substitute, you could use fresh lemon juice or white balsamic vinegar.
- Parmesan Cheese & Fresh Basil - optional toppings. Other fresh herbs that work are oregano or parsley.
Recipe Variations
The best part about making roasted vegetable pasta at home is you can customize it to your taste! Below are some ideas.
- Spicy - if you like a spicy pasta, add more red pepper flakes!
- Different Vegetables - some other vegetables that work great for a roasted pasta are cherry tomatoes, yellow squash (summer squash), root vegetables like carrots, Brussels sprouts, broccoli, or cauliflower.
- Extra Protein - add in some shredded chicken, cooked ground beef or turkey, or a can of beans for more protein.
- Different Toppings - some other tasty toppings for this roasted veggie pasta are feta cheese, pine nuts, lemon zest, a drizzle of tahini, or a spoonful of Greek yogurt.
- Green Pasta Salad - If you enjoy experimenting with fresh herbs and different pasta flavors, try this green goddess pasta salad with fresh vegetables and creamy avocado dressing.
Roasting vegetables with herbs brings out their natural sweetness and adds plenty of flavor. If you love having a veggie side dish, try these roasted vegetables with thyme and rosemary.
How to Make Roasted Vegetable Pasta Recipe
Below are the directions for how to make this recipe with photos that I hope are helpful.
Step 1: Preheat the oven to 425℉ (218°C). Line a large baking sheet with parchment paper. Dice the eggplant, zucchini, and red bell pepper into bite-sized pieces. In a large mixing bowl, toss the chopped vegetables in 2 tablespoon of the extra-virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add them to the sheet pan in a single layer and roast 20-25 minutes or up to 30 minutes if you like them very well done. Cooking time will vary depending on your oven.
Step 2: While the vegetables roast, chop the red onion and mince the garlic. Heat a large skillet, saute pan, or Dutch oven on medium heat and add the remaining tablespoon of olive oil. Saute the onion for 4-5 minutes until softened. Add the garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon red pepper flakes, and remaining 1 teaspoon dried oregano. Cook while stirring for about 1 minute until everything is fragrant.
Step 3: Add the crushed tomatoes and ¼ cup water. Bring it to a gentle boil and then lower the heat. Simmer for 10-15 minutes, stirring occasionally.
Step 4: Add the pasta to a large pot of salted water. Cook according to the package directions. If you like it al dente, cook for 1-2 minutes less than the package calls for. Reserve 1 cup of the pasta water before draining.
Step 5: When the veggies are done, add the spinach to the tomato sauce and stir until it wilts, about 1-2 minutes. Add the roasted vegetables, pasta, and a quarter cup of the pasta water and give everything a good mix. Add more pasta water as needed to thin it out.
Step 6: Add 1-2 teaspoon of balsamic vinegar. Give it a taste and add more salt as needed. Optional: top with fresh parmesan and basil.
Hint: Start the pasta water as soon as the vegetables go into the oven. That way the sauce, pasta, and roasted veggies all finish around the same time.
If you enjoy pasta paired with roasted vegetables, try this fall pasta salad with butternut squash and Brussels sprouts, tossed in a maple balsamic dressing!
Mallory's Dietitian Tip!
Pasta is such a prime opportunity to add vegetables to a meal because they blend right into the tomato sauce. Roasting the vegetables like in this recipe is another easy way to enhance the flavors of the veggies compared with cooking them in the saute pan. It's also a great way to use up leftover vegetables you have at the end of the week, so feel free to use this recipe as a base and use whatever veggies you want!
If you're looking for another way to combine vegetables, whole grains, and plant protein, try this vegetable-packed quinoa salad with chickpeas and broccoli.
Expert Tips
- Cut the veggies into similar size pieces so they cook evenly. I like to do bite-sized pieces, but large chunks work too if you prefer!
- Make sure everything is in an even layer on the baking sheet.
- Don't forget to salt your pasta water! I use 2-3 teaspoons of salt for the pasta water (remember most of it gets dumped). If you do forget, you'll likely need to add a bit of salt to the pasta or additional salt at the end.
- If you want to lighten up the carbs, use 4 oz or 6 oz of pasta instead of the full 8 oz.
- To add more fiber, use a chickpea, lentil, or whole wheat pasta.
Roasted Vegetable Pasta FAQs
For sure! If using store-bought, you can just heat it up in the saute pan and then add the veggies and pasta.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of water or broth to thin it back out before reheating.
More Healthy Pasta Recipes
Looking for other recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Roasted Vegetable Pasta (Mediterranean Recipe)
Equipment
- 1 saucepan
- 1 Baking Sheet (half sheet sized)
Ingredients
- 8 oz penne pasta, dry (use 4-6 oz if you like a lighter pasta dish), I use lentil pasta
- 3 tablespoon extra-virgin olive oil, divided
- 1 red bell pepper
- ½ a large eggplant (~2 cups diced)
- 1 zucchini
- ½ a medium red onion
- 3 cloves garlic
- 1 (15 oz) can crushed tomatoes
- ¼ cup water
- 2 teaspoon dried oregano, divided
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ¾ teaspoon kosher salt, divided (more to taste)
- ½ teaspoon black pepper, divided
- 2 cups spinach
- 1-2 teaspoon balsamic vinegar (or squeeze of lemon)
- parmesan cheese (optional for topping)
- fresh basil (optional for topping)
Instructions
- Preheat the oven to 425℉ (218°C). Line a large baking sheet with parchment paper. Dice the eggplant, zucchini, and red bell pepper into bite-sized pieces. In a large mixing bowl, toss the chopped vegetables in 2 tablespoon of the extra-virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add them to the sheet pan in a single layer and roast 20-25 minutes or up to 30 minutes if you like them very well done. Cooking time will vary depending on your oven.
- While the vegetables roast, chop the red onion and mince the garlic. Heat a large skillet, saute pan, or Dutch oven on medium heat and add the remaining tablespoon of olive oil. Saute the onion for 4-5 minutes until softened. Add the garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon red pepper flakes, and remaining 1 teaspoon dried oregano. Cook while stirring for about 1 minute until everything is fragrant.
- Add the crushed tomatoes and ¼ cup water. Bring it to a gentle boil and then lower the heat. Simmer for 10-15 minutes, stirring occasionally.
- Add the pasta to a large pot of salted water (I use 2-3 teaspoon kosher salt). Cook according to the package directions. If you like it al dente, cook for 1-2 minutes less than the package calls for. Reserve 1 cup of the pasta water before draining.
- When the veggies are done, add the spinach to the tomato sauce and stir until it wilts, about 1-2 minutes. Add the roasted vegetables, pasta, and a quarter cup of the pasta water and give everything a good mix. Add more pasta water as needed to thin it out.
- Add 1-2 teaspoon of balsamic vinegar. Give it a taste and add more salt as needed. Optional: top with fresh parmesan and basil.
Notes
- Cut the veggies into similar size pieces so they cook evenly. I like to do bite-sized pieces, but large chunks work too if you prefer!
- Make sure everything is in an even layer on the baking sheet.
- Don't forget to salt your pasta water! I use 2-3 teaspoons of salt for the pasta water (remember most of it gets dumped). If you do forget, you'll likely need to add a bit of salt to the pasta or additional salt at the end.
- If you want to lighten up the carbs, use 4 oz or 6 oz of pasta instead of the full 8 oz.
- To add more fiber, use a chickpea, lentil, or whole wheat pasta.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Comments
No Comments