Herb Roasted Vegetable Pasta

Name: Herb Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 small red onion, chopped; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 12 ounces pasta of your choice (e.g., penne, fusilli); 1/2 cup grated Parmesan cheese (optional); Fresh basil leaves for garnish

Highlighted under: Light & Wholesome

I love making Herb Roasted Vegetable Pasta for its vibrant flavors and comforting texture. Every time I prepare this dish, I am reminded of the warmth of roasting vegetables and the fragrant herbs that fill the kitchen. The combination of perfectly cooked pasta, colorful vegetables, and a drizzle of olive oil makes for a perfect meal, whether it’s for a weeknight dinner or a casual gathering. Plus, it’s incredibly simple to throw together yet feels gourmet, which is always a win in my book.

Created by

Rowena Clarke

Last updated on 2026-01-15T16:22:23.908Z

When I first made this Herb Roasted Vegetable Pasta, I was surprised by how much depth and flavor the roasted vegetables brought to the dish. I like to use a mix of zucchini, bell peppers, and cherry tomatoes, but you can easily substitute your favorite veggies. Roasting them at high heat not only enhances their natural sweetness but also creates that lovely caramelization that takes the flavor profile up a notch.

A tip I discovered along the way is to let the roasted vegetables cool slightly before adding them to the pasta. This allows them to maintain their vibrancy and prevents the pasta from becoming mushy. Every bite is bursting with flavor, and I never tire of it!

Why You Will Love This Recipe
The freshness of roasted vegetables that elevate your pasta dish
Herbs infuse each bite with aromatic flavors
Simple to make, yet impressive enough for guests

The Role of Herbs in Flavor Development

Herbs play a crucial role in elevating the taste of your Herb Roasted Vegetable Pasta. Fresh or dried herbs like oregano and basil not only add aromatic qualities but also complement the natural sweetness of the roasted vegetables. When roasting, the dry heat intensifies the herbal flavors, resulting in a delightful contrast to the buttery richness of olive oil. Consider adding a pinch of red pepper flakes for an extra kick, or experiment with other herbs like thyme or rosemary if you want to change things up.

Timing is also essential when it comes to herb application. If using fresh herbs, add them just before serving to retain their bright flavors. For dried herbs, mixing them into the vegetable toss allows them to infuse their essence into the dish during roasting. Underestimating herb potency can lead to flat flavors—ensure you’re generous to maximize your dish’s aroma and taste.

Perfecting Your Roasting Technique

Roasting your vegetables to perfection is key for achieving that delightful caramelization. Ensure your oven is preheated to 425°F (220°C) before placing the vegetables inside; this high heat is fundamental for roasting. Spread the vegetables out in a single layer on your baking sheet to promote even cooking and avoid steaming them. Tossing halfway through the cooking time—about 10 minutes in—helps facilitate consistent browning, leading to those gorgeous golden edges and enhanced sweetness.

If you're short on time, don't hesitate to swap in pre-cut vegetables or use a frozen vegetable mix as a shortcut. Just make sure to adjust the roasting time accordingly, as frozen vegetables might release more water during cooking, which can affect the texture. Aim for a tender-crisp finish to retain some bite while still achieving the desired flavor.

Storage and Serving Suggestions

This Herb Roasted Vegetable Pasta is not only excellent for immediate enjoyment, but it also makes for a fantastic meal prep option. If you're planning to enjoy leftovers, store the pasta and roasted vegetables separately in airtight containers to maintain the best texture. The dish should last about 3–4 days in the fridge. If you want to freeze it, consider undercooking the pasta slightly to account for reheating. When ready to eat, simply microwave until heated through, stirring occasionally.

For serving suggestions, I love to add a dollop of ricotta cheese on top for a creamy contrast, or stir in a handful of arugula right before serving for added freshness. You could also pair this dish with a light salad or a slice of crusty bread, making it a well-rounded meal suitable for any occasion.

Ingredients

Gather these fresh ingredients to create a delightful pasta dish.

Vegetables

1 medium zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil

Pasta

12 ounces pasta of your choice (e.g., penne, fusilli)
1/2 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish

Mix and match your favorite vegetables to customize this recipe!

Instructions

Follow these simple steps to make your herb roasted vegetable pasta.

Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, pepper, oregano, and basil. Spread the mixture on the prepared baking sheet and roast for 20 minutes, stirring halfway through.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions in salted boiling water. Drain and set aside.

Combine Pasta and Vegetables

Once the vegetables are tender and caramelized, remove them from the oven. In a large mixing bowl, combine the roasted vegetables and cooked pasta. Toss well and add Parmesan cheese, if using.

Serve and Enjoy

Garnish with fresh basil leaves, serve warm, and enjoy your delicious Herb Roasted Vegetable Pasta!

Feel free to experiment with different vegetables and herbs!

Pro Tips

For an extra layer of flavor, consider adding a squeeze of lemon juice right before serving.

Ingredient Substitutions

If you're looking for alternatives or have dietary restrictions, consider swapping zucchini for yellow squash or asparagus. Bell peppers can be switched for eggplant or mushrooms, both of which will also absorb the herb oils beautifully. For a gluten-free option, you can use whole grain pasta or gluten-free pasta varieties. Just keep an eye on the cooking times, as these can vary significantly depending on the ingredients.

For those craving more protein, feel free to toss in grilled chicken, shrimp, or chickpeas when combining the pasta with vegetables. These additions enhance the dish’s nutritional value, providing additional flavors and textures that complement the roasted vegetables beautifully.

Scaling the Recipe

This recipe is easily scalable, allowing you to cater to larger gatherings. Simply double the quantities of vegetables and pasta while keeping the same amounts of herbs and olive oil to maintain flavor balance. When scaling up, use multiple baking sheets to ensure the vegetables remain in a single layer for optimal roasting. Remember to keep an eye on the roasting time as larger batches may need an extra few minutes.

For smaller portions, it’s just as easy to halve the recipe. An excellent tip is to cut the vegetables into uniform sizes for even cooking—small pieces roast quicker while larger chunks may take longer. Staying consistent with size ensures that everything is perfectly cooked and bursting with flavor.

Troubleshooting Common Issues

If your vegetables are undercooked at the end of the roasting time, simply return them to the oven for additional minutes, checking frequently to prevent burning. Make sure you also season adequately; under-seasoned vegetables can taste bland despite the roasting process, so adjust salt and pepper to your preference before cooking.

In contrast, if your pasta ends up too mushy, next time try timing it better in relation to the vegetables, aiming for an al dente finish for all kinds of pasta. Draining and rinsing the pasta in cold water can also halt the cooking process, fixing any overcooking mishaps as you combine it with the vegetables.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! This recipe is versatile, and you can substitute with any seasonal vegetables you prefer, such as asparagus, carrots, or eggplant.

→ Is this recipe vegan?

Yes, simply omit the Parmesan cheese or use a plant-based alternative to keep it vegan.

→ Can I make this dish ahead of time?

Yes! You can roast the vegetables and cook the pasta in advance. Just combine them before serving.

→ What type of pasta works best?

Any pasta shape works well, but I prefer using fusilli or penne as their shapes catch the sauce and vegetables beautifully.