This Roasted Vegetable Pasta is a vibrant, comforting dish that brings together the best of both worlds.
Tender, caramelized vegetables mingle with al dente pasta, creating a medley of textures that’s both hearty and satisfying.
The smoky sweetness of roasted bell peppers, zucchini, and cherry tomatoes pairs perfectly with the savory depth of garlic and herbs.
In just 45 minutes, you’ll have a meal that feels indulgent yet wholesome, perfect for busy weeknights or cozy gatherings.
Every bite is a burst of flavor, with the rich, earthy notes of roasted veggies balanced by a light, tangy finish.
The dish is as versatile as it is delicious, easily customizable with your favorite seasonal produce.
Whether you’re cooking for one or a crowd, this recipe promises a warm, satisfying experience that’s sure to become a staple in your kitchen.
Fresh & Flavorful Ingredients
- Vegetables: 4 carrots (cut into 1-inch pieces), 2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces), 5 small pattypan squash (sliced in half), 2 small zucchini (cut into 1-inch pieces), 10 cherry tomatoes
- Pantry Staples: 1 tablespoon extra-virgin olive oil (plus more for drizzling), 1 tablespoon sherry vinegar, 2 garlic cloves (minced), ½ teaspoon herbes de Provence, ½ teaspoon red pepper flakes, sea salt, freshly ground black pepper
- Fresh Herbs: Leaves from 8 sprigs fresh thyme (plus more for garnish), ½ cup fresh basil leaves (plus more for garnish)
- Pasta & Cheese: 1 (16-ounce) package brown rice penne pasta (or substitute with your favorite pasta), ½ cup crumbled feta cheese
- Citrus: Juice of ½ small lemon (plus more if desired)
Simple Step-by-Step Instructions
- Preheat & Prep: Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the second. Drizzle both sheets with olive oil and sprinkle with salt and pepper.
- Roast Vegetables: Place the sheet with the carrots and onions in the oven first. Roast for 30 to 35 minutes, or until the onions are tender and lightly charred and the carrots are tender and browned. Add the second sheet and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges and the tomatoes are lightly bursting. Remove from the oven and set aside.
- Make the Dressing: In the bottom of a large bowl, combine 1 tablespoon olive oil, sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Cook the Pasta: Prepare the pasta according to the package instructions, cooking until al dente. Drain and transfer the cooked pasta to the bowl with the roasted vegetables. Toss to coat.
- Add Final Touches: Add the feta, basil, lemon juice, and pinches of red pepper flakes. Gently toss. Season to taste with more salt, pepper, and lemon juice, if desired.
- Garnish & Serve: Garnish with more basil and thyme and a generous drizzle of olive oil. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This Roasted Vegetable Pasta is a versatile dish that pairs beautifully with a crisp green salad or a slice of crusty garlic bread.
For a heartier meal, add grilled chicken or shrimp. A glass of chilled white wine or sparkling water with lemon complements the flavors perfectly.
Make It Your Own: Recipe Variations
Swap out the vegetables based on what’s in season—try bell peppers, eggplant, or broccoli. For a vegan version, skip the feta or use a plant-based alternative.
If you’re not a fan of brown rice pasta, regular penne or even gluten-free options work just as well.
Quick Tips for Time-Saving Success
Chop your vegetables the night before and store them in the fridge to cut down on prep time. Use pre-minced garlic or a garlic press to save a few extra minutes.
If you’re in a rush, roast all the vegetables together on one sheet pan—just keep an eye on them to prevent overcooking.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of olive oil or water to keep it moist. Avoid microwaving, as it can make the pasta soggy.
Essential Equipment for Effortless Cooking
You’ll need two large baking sheets for even roasting and a large mixing bowl for tossing everything together.
A good-quality chef’s knife and cutting board will make prepping the vegetables a breeze. Don’t forget a colander for draining the pasta!
Roasted Vegetable Pasta
Ingredients
- 4 carrots, cut into 1-inch pieces
- 2 Vidalia onions, or 1 small yellow onion, cut into 1-inch pieces
- 5 small pattypan squash, sliced in half
- 2 small zucchini, cut into 1-inch pieces
- 10 cherry tomatoes
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon sherry vinegar
- 2 garlic cloves, minced
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme, plus more for garnish
- 1 (16-ounce) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves, plus more for garnish
- Juice of ½ small lemon, plus more if desired
- Red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and sprinkle with salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes, or until the onions are tender and lightly charred and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
- In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
- Add the feta, basil, lemon juice, and pinches of red pepper flakes and gently toss. Season to taste with more salt, pepper, and lemon juice, as desired.
- Garnish with more basil and thyme and a generous drizzle of olive oil.