Roasted Veggie Pasta is a super flexible dinner made with whatever vegetables you’ve got lying around, tossed with penne, garlic, herbs, and a bit of olive oil + parmesan. It’s one of those recipes that’s easy to throw together and still feels like real food — filling, colorful, and budget-friendly too.

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Quick Summary

Prep time: 25 mins
Cook time: 30 mins
Flavor: roasted, herby, garlicky
Great for: fridge clean-outs, low-effort dinners, meal prep

Why I Like This Recipe

This is my “ugh I should eat a vegetable” meal. No measuring stress, just roast whatever’s in the drawer, toss with pasta, garlic, and cheese — and boom. Somehow always turns out good. Also makes enough to live off of for like 2 days.

Ingredients

1 lb penne pasta
1 green bell pepper, sliced
1 large red onion, sliced
1 medium zucchini, diced
8 oz sliced mushrooms
3 medium carrots, cut into strips
10 oz cherry tomatoes, halved
1 small head broccoli, chopped (around 3 cups)
⅓ cup chopped parsley
½ cup chopped basil
10 garlic cloves, minced
Olive oil
Parmesan cheese, grated
Salt & pepper, to taste

How To Make Roasted Veggie Pasta

Prep the oven: 425°F. You’ll need two baking sheets. Trust me.
Roast the first batch: On one sheet: bell pepper, onion, zucchini, broccoli, carrots. Drizzle with oil, salt + pepper. Toss. Roast 15 mins.
Roast the second batch: On the second sheet: tomatoes + mushrooms. Same deal — oil, salt, pepper. Add to oven when the first batch hits 15 mins.
Stir, keep roasting: Mix the veggies halfway through so they don’t burn. Roast another 15 mins. If stuff looks pale? Go 5–10 more.
Cook the pasta: Boil penne until al dente, drain, save the pot.
Garlic time: In the empty pot, add a little olive oil over low heat. Toss in garlic, stir 1–2 mins (don’t let it brown).
Bring it all together: Add pasta back to the pot. Dump in all the roasted veggies. Mix in herbs, more salt/pepper, drizzle of olive oil if dry. Top with parmesan. That’s it.

Tips for Success

Don’t crowd the veggies — two trays are non-negotiable.
Cut everything kinda the same size so it roasts evenly.
Don’t skip the garlic step — raw garlic doesn’t hit the same.
Use fresh herbs if you can. Makes a difference.
Leftovers are killer cold too. Like pasta salad with way more flavor.

Storage and Reheating

Fridge: Store in an airtight container for 3–4 days. It holds up pretty well.
Microwave: Reheat in 30-second bursts, stirring in between. Add a splash of olive oil if it dried out.
Skillet (best texture): Heat a little olive oil in a pan, toss in pasta, cook until warmed. Kind of crisps the edges of the veggies too.

Frequently Asked Questions

Can I use different pasta?
Yep. Fusilli, rigatoni, farfalle… whatever holds onto the oil and veggies.
Do I have to use all those veggies?
Nah. Use what you have. Just try to get a mix of textures — like something soft (zucchini) and something crisp (carrots).
Can I add protein?
Totally. Grilled chicken, chickpeas, shrimp — whatever works.
Does it reheat well?
Surprisingly yes. It’s not saucy, so no clumping. You might want to freshen it up with herbs or cheese.
Is this freezer-friendly?
Kinda. It freezes okay, but the veggies might go soft when reheated. Still edible though.

Common Mistakes and How to Dodge Them

Packing the veggies too close: They steam instead of roast. Use two trays. Always.
Forgetting to stir midway: The edges burn while the rest is half-cooked. Set a timer if you’re forgetful (I am).
Adding garlic too early: Garlic in the oven? Burns. Garlic in the pan after? Perfect.
Not seasoning enough: Roasted veggies need salt and pepper or they’ll taste like hot water. Be generous.
Overcooking the pasta: Soft pasta + roasted veg = mush. Keep it al dente so it holds up in the mix.

Nutrition Facts (Per Serving)

Calories: 515 kcal
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 11mg
Sodium: 340mg
Potassium: 1016mg
Total Carbohydrate: 75g
Dietary Fiber: 8g
Sugars: 9g
Protein: 22g