Herb Roasted Veggie Pasta

Name: Herb Roasted Veggie Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz pasta of your choice; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste

Highlighted under: Quick Inspiration

I absolutely love making Herb Roasted Veggie Pasta because it combines the freshness of vegetables with the comforting nature of pasta. Each bite bursts with flavor thanks to the herbs and the light drizzle of olive oil. This dish is not only quick to prepare but also a vibrant feast for the eyes. Whether it’s a weeknight dinner or a special gathering, this pasta dish never disappoints. Plus, it’s a fantastic way to use up your favorite seasonal vegetables, making it an adaptable and delicious meal.

Created by

Isadora Pembroke

Last updated on 2026-01-15T15:23:35.197Z

When I first tried making Herb Roasted Veggie Pasta, I was amazed by how simple yet flavorful it turned out. I used a mix of seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, roasting them until they were just caramelized. The secret, I found, was in the herbs—I used fresh thyme and rosemary, and they elevated the entire dish.

A tip I picked up along the way is to toss the pasta with the veggies while they're still warm, which allows the flavors to meld perfectly. This pasta is a great way to make sure you're getting your veggie servings without sacrificing taste.

Why You'll Love This Recipe
Vibrant and fresh flavors that brighten up meal times
Great for using seasonal produce
Easy to make and perfect for weeknight dinners

Choosing the Right Pasta

Selecting the right pasta can elevate your Herb Roasted Veggie Pasta. While traditional options include penne or fusilli, consider using whole grain or even gluten-free pasta for a healthier take. Each type offers a unique texture; for instance, orecchiette captures little bits of roasted vegetables and sauce beautifully. Cooking your pasta just until al dente is crucial—this keeps it firm and allows it to soak up the flavors of the olive oil and herbs once combined.

Timing is key when cooking pasta; start boiling your water as soon as you put the veggies in the oven. This way, your pasta will be ready to mix with the roasted vegetables right when they come out. Remember to reserve a cup of the pasta cooking water. It’s an excellent trick to add a bit of starchy liquid for a silky texture in your final dish.

Perfectly Roasted Vegetables

To achieve the best results, cut your vegetables into uniform sizes, around one-inch pieces, so they roast evenly. Zucchini and bell peppers add a slight sweetness, while red onion provides a savory depth to the mix. For an extra kick, consider adding garlic cloves to the roast; they will caramelize beautifully and enhance the overall flavor profile. Make sure to check your veggies halfway through roasting to give them a gentle toss for even cooking.

Roasting at 400°F (200°C) usually works well, but keep an eye on the vegetables after 15 minutes. They should be tender and slightly caramelized, with edges just starting to turn golden. If you prefer a charred flavor, leave them in an extra 5 minutes but be wary of burning. If using more delicate vegetables like asparagus or spinach, add these to the roasting pan in the last 5 minutes.

Ingredients

Gather all the fresh ingredients before you start cooking for a smooth preparation process.

Pasta and Vegetables

8 oz pasta of your choice
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Feel free to mix and match your favorite vegetables!

Instructions

Ensure you have your oven preheated and all ingredients ready.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced zucchini, bell pepper, cherry tomatoes, and red onion in a large bowl with olive oil, thyme, rosemary, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes until tender.

Cook the Pasta

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

Combine and Serve

Once the veggies are roasted, combine them with the cooked pasta in a large bowl, mixing well. Adjust seasoning if necessary and serve warm.

Enjoy this delightful pasta dish with a sprinkle of Parmesan cheese, if desired!

Pro Tips

Feel free to add protein like grilled chicken or chickpeas to make this a heartier dish.

Make-Ahead and Storage

Herb Roasted Veggie Pasta is a great candidate for meal prepping. You can roast the vegetables a day in advance, and when you’re ready to serve, simply cook your pasta, combine, and warm everything together. Store roasted vegetables in an airtight container in the fridge for up to three days, making it easy to enjoy on busy nights. If you want to freeze the dish, keep the pasta and veggies separate before freezing to prevent mushiness upon reheating.

When reheating, toss in a splash of reserved pasta water or a drizzle of olive oil to bring the dish back to life. This helps rehydrate the pasta and keeps everything glossy and appealing. To reheat thoroughly, consider using the stove instead of the microwave for the best texture; simply warm over medium heat in a skillet.

Variations and Add-Ins

Feel free to personalize this recipe by adding your favorite seasonal vegetables. For instance, in spring, try tossing in some asparagus or peas; in the fall, roasted butternut squash adds a delightful sweetness. You can also experiment with different herbs, such as fresh basil or parsley, for a fresher flavor burst. Moreover, a sprinkle of parmesan cheese or nutritional yeast can add a savory note to the dish.

For a protein boost, mix in chickpeas or white beans; they add creaminess and texture while completing the meal. If you’re looking for a kick, a dash of red pepper flakes will elevate the dish. Remember, this recipe is about flexibility, so allow your pantry and preferences to guide you in creating your ideal Herb Roasted Veggie Pasta.

Questions About Recipes

→ Can I use whole grain pasta?

Absolutely! Whole grain pasta works great and adds additional fiber.

→ What vegetables can I substitute?

You can use any seasonal vegetables like broccoli, asparagus, or carrots.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make this dish vegan?

Yes! This recipe is naturally vegan, just skip the cheese or use a vegan alternative.