Save My mother-in-law arrived unannounced on a Tuesday evening, and all I had were two bell peppers, half a box of penne, and a crisper drawer full of vegetables I'd been meaning to use. I panicked for about thirty seconds, then remembered how good things taste when you roast them with olive oil and toss them with pasta. What came out of that hasty dinner became something I now make on purpose, not out of desperation.
I served this to my book club once, doubling the recipe and setting it out in a big ceramic bowl with extra Parmesan on the side. Three people asked for the recipe before we even started discussing the book. One friend admitted she'd never roasted vegetables before and didn't know they could taste like that. I felt like I'd shared an actual secret, not just a dinner idea.
Ingredients
- Penne or fusilli pasta (340 g): The ridges and hollows catch the olive oil and tiny bits of roasted garlic, making every bite flavorful instead of slippery.
- Zucchini (1 medium, sliced): Roasting transforms its mild flavor into something slightly sweet and caramelized, and it soaks up olive oil like a sponge.
- Yellow squash (1 medium, sliced): It adds a sunny color and a tender texture that plays nicely against the firmer bell peppers.
- Red bell pepper (1, cut into strips): Roasting brings out its natural sugar, and the edges char just enough to add a smoky undertone.
- Yellow bell pepper (1, cut into strips): It's slightly sweeter than the red and makes the whole dish look like a farmers market in a bowl.
- Red onion (1 small, sliced): It softens and sweetens in the oven, losing its sharp bite and adding a gentle depth.
- Cherry tomatoes (150 g, halved): They burst in the oven and release their juices, creating little pockets of concentrated tomato flavor.
- Broccoli florets (120 g): The tips crisp up beautifully, adding a slight crunch and earthy contrast to the softer vegetables.
- Extra virgin olive oil (3 tbsp, divided): Use the good stuff here, it coats everything and becomes the sauce that ties the pasta and vegetables together.
- Garlic (3 cloves, minced): Sautéing it briefly in olive oil makes the whole kitchen smell like an Italian grandmother is visiting.
- Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme adds warmth and a hint of the Mediterranean without overpowering the vegetables.
- Salt (½ tsp): Essential for drawing out the sweetness in the vegetables as they roast.
- Black pepper (¼ tsp, freshly ground): Freshly ground makes a difference, it adds a gentle heat that doesn't compete with the garlic.
- Red pepper flakes (pinch, optional): A tiny bit adds a whisper of heat that wakes up the whole dish without making it spicy.
- Parmesan cheese (50 g, freshly grated): Freshly grated melts into the warm pasta and adds a nutty, salty richness that pre-grated cheese just can't match.
- Fresh basil or parsley (2 tbsp, chopped): Stirred in at the end, it adds a burst of color and a fresh, herbal brightness that balances the richness.
- Lemon wedges (optional): A squeeze at the table cuts through the olive oil and makes everything taste brighter and more alive.
Instructions
- Preheat and prep your baking sheet:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This high heat is what gives the vegetables their caramelized edges and prevents them from steaming into mush.
- Season and arrange the vegetables:
- Spread the zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli across the sheet in a single layer, drizzle with 2 tablespoons of olive oil, and toss with the Italian herbs, salt, and pepper. Make sure nothing overlaps too much or it will steam instead of roast.
- Roast until golden and tender:
- Slide the pan into the oven and roast for 18 to 20 minutes, giving everything a stir halfway through. You'll know they're ready when the edges are lightly browned and the tomatoes have started to collapse.
- Cook the pasta:
- While the vegetables roast, bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package directions. Before draining, scoop out half a cup of the starchy pasta water, it's your secret weapon for making everything come together.
- Sauté the garlic:
- In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic, stirring constantly for about 30 seconds. Pull it off the heat as soon as it smells fragrant, garlic goes from perfect to bitter in seconds.
- Toss everything together:
- Add the roasted vegetables and drained pasta to the skillet with the garlic, tossing gently with tongs or a wooden spoon. If it feels dry, add the reserved pasta water a splash at a time until everything is glossy and cohesive.
- Finish with cheese and herbs:
- Remove the skillet from the heat and stir in half the Parmesan and most of the chopped basil or parsley. Taste and add more salt or pepper if needed, the vegetables will have concentrated in flavor and may need a little extra seasoning.
- Serve and garnish:
- Divide the pasta among four bowls, top with the remaining Parmesan and fresh herbs, and serve with lemon wedges on the side. The lemon is optional, but I always squeeze a little over mine.
Save I made this for my daughter the night before she left for college, and we sat on the back porch with our bowls, not saying much. She went back for seconds and told me she'd try to make it in her dorm, though I doubted she'd have access to an oven. Two months later, she sent me a photo of a sheet pan of roasted vegetables with the caption, Found an oven. It wasn't just pasta anymore, it was a way of staying connected.
Choosing Your Vegetables
The vegetables listed here are just a starting point, not a strict rule. I've made this in early summer with snap peas and asparagus, in the fall with cubed butternut squash and mushrooms, and in winter with whatever looked decent at the store. The key is to cut everything into similar-sized pieces so they roast evenly, and to avoid anything with too much water content unless you're prepared for it to shrink dramatically. Eggplant works beautifully if you salt it first and let it sit for ten minutes to draw out the moisture.
Making It a Complete Meal
This dish is satisfying on its own, but sometimes you want a little more protein to make it feel like dinner. I've tossed in sautéed shrimp during the last minute of cooking, stirred in a can of drained chickpeas with the vegetables, and even added leftover rotisserie chicken when I had it. White beans are another favorite, they're creamy and mild and soak up the garlic oil without competing with the vegetables. If you're serving this to someone who insists they need meat, a simple grilled chicken breast on the side does the job without stealing the spotlight.
Storage and Leftovers
This keeps well in the fridge for up to three days, stored in an airtight container. I actually think it tastes better the next day, after the garlic and herbs have had time to seep into every crevice of the pasta. Reheat it gently in a skillet with a splash of water or olive oil, the microwave works in a pinch but can make the vegetables a little sad. If you're packing it for lunch, add a little extra Parmesan and a squeeze of lemon right before eating.
- Don't freeze this, the vegetables turn mushy and the pasta gets waterlogged when thawed.
- If you're making it ahead, roast the vegetables and cook the pasta separately, then toss them together just before serving.
- Leftover pasta makes a surprisingly good cold salad the next day, just add a splash of red wine vinegar and a handful of arugula.
Save This recipe has become my answer to the question, What's for dinner, when I haven't planned anything but still want to feel like I did. It's flexible, forgiving, and always tastes like more effort than it actually took.
Recipe FAQ
- → Can I prepare the vegetables in advance?
Yes, you can slice and prep all vegetables up to 4 hours ahead. Store them in airtight containers in the refrigerator. Roast them fresh when ready to serve for best texture and flavor.
- → What vegetables work best as substitutes?
Asparagus, snap peas, mushrooms, eggplant, and cherry tomatoes are excellent seasonal alternatives. Adjust roasting time based on vegetable density—denser vegetables may need slightly longer.
- → How do I achieve the perfect al dente pasta?
Cook pasta 1-2 minutes less than package directions, then finish cooking in the skillet with vegetables. Reserve pasta water to create a silky sauce that coats each piece evenly.
- → Can I add protein to this dish?
Absolutely. Sautéed chicken breast, shrimp, or roasted chickpeas complement the vegetables beautifully. Add protein during the skillet tossing stage for even distribution.
- → Is this dish suitable for dietary restrictions?
This vegetarian dish easily adapts to gluten-free and dairy-free diets. Use gluten-free pasta and substitute Parmesan with plant-based alternatives while maintaining authentic flavors.
- → What wine pairs well with this meal?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the fresh vegetables and garlic. Their acidity balances the richness of olive oil and Parmesan beautifully.