This Roasted Vegetable Pasta is a vibrant, nourishing dish that combines the deep, caramelized flavors of oven-roasted vegetables with the comforting heartiness of pasta. Perfect for busy weeknights or meal prep, this recipe is endlessly adaptable—mix and match seasonal veggies, proteins, and herbs to suit your taste. Whether you're keeping it vegetarian or adding your favorite protein, this dish delivers a satisfying balance of texture, flavor, and nutrition in every bite.
Ingredients
Pasta
– 1 lb (penne, fusilli, or preferred type)
Mixed_vegetables
– 2 cups (e.g., bell peppers, zucchini, cherry tomatoes, red onion)
Olive_oil
– 2 tablespoons, plus extra for drizzling
Dried_herbs_or_spices
– 1 to 2 teaspoons (e.g., oregano, basil, thyme, garlic powder, onion powder, smoked paprika, red pepper flakes)
Salt
– to taste (start with a pinch)
Black_pepper
– to taste (a few cracks, adjust as needed)
Grated_cheese
– ¼ cup, optional (e.g., Parmesan, feta, or dairy-free option)
Fresh_herbs
– to taste (e.g., basil, parsley, cilantro)
Lemon_juice
– a squeeze, optional
Instructions
Step 1
Preheat oven to 400°F (200°C).
Step 2
Chop 2 cups of mixed vegetables into bite-sized pieces.
Step 3
Toss vegetables with 2 tablespoons olive oil, 1–2 teaspoons seasoning, salt, and pepper.
Step 4
Spread on a parchment-lined baking sheet and roast for 20–25 minutes, stirring halfway through.
Step 5
Bring a large pot of salted water to a boil.
Step 6
Add 1 lb pasta and cook until al dente according to package instructions.
Step 7
Drain the pasta and reserve ½ cup of pasta water.
Step 8
If using beans or lentils, drain and rinse them now.
Step 9
Toss the cooked pasta with roasted vegetables.
Step 10
Stir in beans/lentils or other prepared protein, if using.
Step 11
Add a splash of reserved pasta water if mixture seems dry.
Step 12
Sprinkle with ¼ cup grated cheese, if desired.
Step 13
Garnish with fresh herbs and a squeeze of lemon or drizzle of olive oil.
Step 14
Serve warm and enjoy!
Notes
Protein suggestions (Choose one):
- Chicken breast - 12 oz cooked and shredded or sliced
- Fish - 12 oz (e.g., salmon, cod, tilapia), grilled or baked, then flaked
- Shrimp - 1.5 oz, cooked
- Beans or lentils - 1.5 to 2 cups, cooked or canned