Save to Pinterest My neighbor knocked on my door one evening with an armful of vegetables from her garden, more than she could use before leaving town. I stood there holding zucchini, peppers, and tomatoes, wondering what to do with them all at once. That night, I roasted everything on a single sheet pan and tossed it with pasta, and it tasted better than anything I'd planned that week. Sometimes the best meals come from spontaneous abundance.
I made this for a friend who claimed she didn't like vegetables, and she ate two bowls without realizing how much produce was in there. The roasting changes everything, coaxing out flavors that steaming or boiling never could. She texted me the next day asking for the recipe, which made me smile because there really wasn't a recipe at the time. Now there is, and it's become my go to whenever I need something that feels light but still fills everyone up.
Ingredients
- Penne or fusilli pasta: These shapes have ridges and curves that catch all the olive oil and little bits of roasted vegetable, making every bite flavorful.
- Zucchini and yellow squash: They roast quickly and add a tender, slightly sweet contrast to the firmer vegetables.
- Red and yellow bell peppers: Roasting brings out their natural sugars, and using both colors makes the dish look like summer on a plate.
- Red onion: It softens and caramelizes in the oven, adding a mild sweetness that balances the garlic.
- Cherry tomatoes: They burst and release their juices, creating a light sauce that clings to the pasta without any cream.
- Broccoli florets: The edges get crispy and nutty when roasted, adding texture and a slight bitterness that rounds out the sweetness.
- Extra virgin olive oil: Use a good one here since it's not masked by heavy sauces, it coats everything and carries the flavor of the garlic and herbs.
- Garlic: Sautéed just until fragrant, it perfumes the whole dish without overpowering the vegetables.
- Italian herbs: Dried works perfectly here, blooming in the oven heat and tying all the vegetables together with familiar warmth.
- Parmesan cheese: Freshly grated melts into the hot pasta and adds a salty, umami depth that makes the dish feel complete.
- Fresh basil or parsley: A handful stirred in at the end brings brightness and a pop of color that makes it taste even fresher.
Instructions
- Preheat and prep your sheet:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier, which matters when you're already hungry.
- Toss the vegetables:
- Spread the zucchini, squash, peppers, onion, tomatoes, and broccoli on the sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with the herbs, salt, and pepper. Toss everything with your hands to coat evenly, then spread them out so they roast instead of steam.
- Roast until golden:
- Slide the pan into the oven and roast for 18 to 20 minutes, stirring halfway through. The edges should turn golden and the tomatoes should start to collapse, releasing their juices.
- Boil the pasta:
- While the vegetables roast, bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Before draining, scoop out half a cup of the starchy cooking water and set it aside.
- Sauté the garlic:
- In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic. Let it sizzle for about 30 seconds until it smells toasty and fragrant, but pull it off before it browns.
- Combine everything:
- Add the roasted vegetables and drained pasta to the skillet with the garlic. Toss gently, adding splashes of the reserved pasta water to help everything come together in a light, glossy coating.
- Finish and serve:
- Remove the skillet from the heat and stir in half the Parmesan and the fresh herbs. Taste and adjust the salt and pepper, then serve hot with the remaining cheese sprinkled on top and lemon wedges on the side.
Save to Pinterest One spring evening, I served this to my family outside on the patio with the windows open and the smell of roasting vegetables drifting through the house. My youngest, who usually picks out anything green, ate the broccoli without a word and asked if we could have this again next week. It wasn't fancy, but it felt like one of those meals where everyone lingered at the table a little longer, and that's when I knew it was a keeper.
How to Choose Your Vegetables
This recipe is forgiving, so follow the seasons and your mood. In spring, swap in asparagus and snap peas. In fall, try mushrooms, butternut squash, and kale. The key is cutting everything into similar sized pieces so they roast evenly. I've made this with whatever looked good at the market, and it's never been bad.
Making It a Complete Meal
If you want more protein, toss in sautéed chicken, shrimp, or a can of drained chickpeas. I've also stirred in white beans at the end, which makes it heartier without much effort. A handful of toasted pine nuts or chopped walnuts adds crunch and richness if you're feeling fancy. It's one of those dishes that adapts to whatever you need it to be.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta absorbs some of the oil and the vegetables soften a bit. I reheat it in a skillet with a splash of water or broth to bring it back to life, and sometimes I crack an egg into the center and let it cook through for an easy next day lunch.
- Store in an airtight container and keep the extra Parmesan separate so it doesn't get gummy.
- This doesn't freeze well because the vegetables lose their texture, so plan to eat it within a few days.
- If reheating in the microwave, add a damp paper towel over the top to keep it from drying out.
Save to Pinterest This pasta has become my answer to weeknight chaos and last minute guests alike. It reminds me that good food doesn't have to be complicated, just honest and full of flavor.
Your Questions Answered
- → Can I prepare the vegetables ahead of time?
Yes, you can chop all vegetables up to 24 hours in advance and store them in airtight containers. Assemble and roast them when ready to serve for best texture and color.
- → What vegetables work best for roasting?
Dense vegetables like zucchini, squash, bell peppers, broccoli, and cherry tomatoes roast beautifully. For variety, try asparagus, snap peas, eggplant, or mushrooms depending on the season.
- → How do I keep the pasta from sticking together?
Cook pasta in generously salted boiling water and stir occasionally during cooking. Toss immediately with the vegetables and olive oil after draining to prevent clumping.
- → What can I add for extra protein?
Sautéed chicken breast, shrimp, white beans, or chickpeas work wonderfully. Add them to the skillet when combining the vegetables and pasta.
- → Is this dish suitable for dietary restrictions?
Yes, it's vegetarian by nature. Use gluten-free pasta for gluten sensitivity and omit or substitute Parmesan with plant-based cheese for dairy-free preferences.