Roasted Vegetable Pasta

Tender roasted veggies and a light Parmesan lemon sauce come together to make this easy Roasted Vegetable Pasta! Perfect any time of year, this veggie pasta recipe is a great one to add to your regular rotation!

Delicious and Easy Roasted Veggie Pasta

It’s no secret I’m a big fan of roasted vegetables. Whether it’s Roasted Broccoli and Cauliflower, Maple Roasted Sweet Potatoes, or Roasted Green Beans and Mushrooms, there’s nothing like a screaming hot oven to bring out veggies’ natural sweetness, flavor, and tenderness.

I have yet to meet a tray of roasted veggies I didn’t like, but this one–filled with broccoli, carrots, shallots, mushrooms, and cherry tomatoes–might be my favorite. It’s super colorful, flavorful, and the perfect compliment to a bowl full of Parmesan pasta.

This Roasted Vegetable Pasta is one of my favorite dinners to make, especially in the spring when I’m itching for fresher flavors and a colorful plate. The combination of earthy roasted veggies with salty Parmesan, bright lemon juice, and fresh basil is simple, but incredibly satisfying.

But there’s more to love about this than just the taste. It’s also:

• Easy to make! Just one sheet pan for the veggies and a pot to boil the noodles.
• Super versatile! Use your favorite vegetables or whatever is in season.
• Delicious served hot or at room temperature, making it an ideal cookout side dish.

This pasta is light, full of fresh flavor, and a wonderful reminder that green grass, sunshine, and garden vegetables are just around the corner.

Ingredients in Roasted Vegetable Pasta

The Veggies- You can use any veggies you like in this recipe, but our favorites are:

• Shallots- They get so impossibly sweet and delicious when roasted.
• Broccoli- Perfect for soaking up the lemon juice and Parmesan cheese.
• Mushrooms- A roasted veggie OG.
• Carrots- These also get wonderfully sweet and tender.
• Cherry Tomatoes
• Seasonings- We season the veggies with olive oil, Italian dried herbs, salt, and pepper.

The Pasta– To make the pasta you’ll need:

• Pasta of your choice
• Reserved pasta water
• Lemon Juice
• Shredded Parmesan cheese
• Fresh basil

How to Make Veggie Pasta with Bowties

1. Preheat the oven to 450 degrees.
2. In a large bowl, toss together the chopped vegetables with olive oil, Italian herbs, salt and pepper.
3. Spread them out on a foil lined baking sheet and roast for 20 minutes, turning halfway through.
4. While the veggies cook, start a large pot of water to boil. Add a heaping Tablespoon of salt to the water. Cook the pasta according to package directions then drain, being sure to reserve a cup of the hot pasta water.
5. Toss the cooked pasta with shredded Parmesan cheese and all the veggies (along with any remaining oil and seasonings from the pan). Add splashes of the hot pasta water to melt the cheese and coat the noodles. Add a squeeze of lemon juice and serve with additional Parmesan cheese and fresh basil.

Tips for Perfect Roasted Veg Pasta: 

• For the best results, choose vegetables that cook in a similar amount of time and/or cut the vegetables into smaller or bigger sizes based on their density.
  • For example: Hard, dense vegetables like carrots should be sliced thin so they soften within 20 minutes. Watery, soft vegetables like zucchini can be chopped into thicker slices or spears.
• Experiment with the veggies! Feel free to try asparagus, zucchini, bell peppers, or squash.
• Season to taste. After you toss all the veggies with the herbs and salt and pepper, give them a taste! You can adjust the seasoning before baking them.
• Salt the pasta water. Salting the water flavors the pasta itself, so it doesn’t need a lot of additional seasoning or sauces after being boiled.
• Reserve the pasta water– Just like in Steak Pasta Gorgonzola and Italian Sausage Pasta, we use the salty, starchy pasta water to help finish the Roasted Vegetable Pasta. In this case, the hot water helps melt the Parmesan cheese and coat all the noodles.
• Use any kind of pasta you like for this recipe! We have used rotini, bowties, and penne. It even works with linguine or spaghetti!

More Easy Pasta Recipes to Enjoy

If you love this Roasted Vegetable Pasta, you might also want to check out:

• Easy Parmesan Pasta with Chicken Sausage
• One Pot Orecchiette with Sausage and Broccoli
• One Pot Tortellini and Garden Veggies
• Italian Bowtie Pasta Salad
• Simple Lemon Pasta

Pasta Primavera or Spring in a Bowl

Yield: 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Roasted Vegetable Pasta combines tender, sweet roasted veggies and a light Parmesan lemon sauce for a versatile and easy dinner that can be served year roudn.

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Ingredients

• 7-8 cups assorted fresh vegetables such as carrots, mushrooms, cherry tomatoes, broccoli, bell peppers
• 4 shallots, thinly sliced
• 1/4 cup olive oil
• 1 Tablespoon dried Italian herbs
• Kosher salt and ground pepper to taste
• 1 lb. bowtie, rotini, or corkscrew pasta
• 1/2 cup fresh basil, sliced into thin strips
• 1 1/2 cups freshly grated Parmesan cheese
• Reserved pasta water
• Juice of 1 lemon

Instructions

1. Preheat the oven to 450 degrees.
2. In a large bowl, toss together the chopped vegetables with olive oil, Italian herbs, salt and pepper.
3. Spread them out on a foil lined baking sheet and roast for 20 minutes, turning halfway through.
4. While the veggies cook, start a large pot of water to boil. Add a heaping Tablespoon of salt to the water. Cook the pasta according to package directions then drain, being sure to reserve a cup of the hot pasta water.
5. Toss the cooked pasta with shredded Parmesan cheese and all the veggies (along with any remaining oil and seasonings from the pan). Add small splashes of the hot pasta water to melt the cheese and coat the noodles. Add the juice of half a lemon, taste, and add the juice of the other half if it needs more. Serve with additional Parmesan cheese and fresh basil.

Notes

Feel free to substitute your favorite veggies. Just be sure to cut them into similar sizes based on density so they cook evenly. See the post above for more tips and substitutions.

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Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 355Total Fat: 11gSaturated Fat: 4gCholesterol: 18mgSodium: 456mgCarbohydrates: 51gFiber: 4gSugar: 6gProtein: 15g

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