Vibrant roasted vegetable pasta

My kitchen window was wide open one April afternoon when I realized I had half a crisper drawer full of vegetables that needed using. The air smelled like cut grass and I was too restless to follow a formal recipe, so I just started chopping. What came out of the oven twenty minutes later, golden and blistered at the edges, taught me that sometimes the best dishes are the ones you don't overthink. I tossed everything with hot pasta, a glug of olive oil, and enough Parmesan to make it taste like spring itself.

I made this for my sister the night before she moved across the country, and we sat on the floor of her empty apartment with bowls in our laps. She kept going back for seconds, scraping up every last bit of garlic and Parmesan from the bottom of the pan. We didn't talk much, just ate and listened to the echo of our forks against ceramic. It became the meal I think of when I want to feed someone I care about without making a big production out of it.

Ingredients

• Penne or fusilli pasta (340 g): The ridges and curves catch all the olive oil and little bits of roasted garlic, making every bite full of flavor.
• Zucchini and yellow squash (1 medium each): They soften and caramelize in the oven, turning mild and almost buttery.
• Red and yellow bell peppers (1 each): Roasting brings out their natural sweetness and adds pops of color that make the whole dish look alive.
• Red onion (1 small): It gets jammy and slightly charred at the edges, adding a gentle sharpness that balances the sweetness of the other vegetables.
• Cherry tomatoes (150 g): They burst in the oven and release their juices, creating little pockets of tangy flavor.
• Broccoli florets (120 g): The tips crisp up beautifully and add a slight bitterness that keeps the dish from feeling too sweet.
• Extra virgin olive oil (3 tbsp, divided): Use a good one here because it coats everything and carries the flavor of the garlic and herbs throughout the dish.
• Garlic (3 cloves, minced): Sautéing it briefly in olive oil makes the whole kitchen smell incredible and gives the pasta a warm, aromatic backbone.
• Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme adds that unmistakable Italian warmth without needing a dozen bottles.
• Salt, black pepper, and red pepper flakes: Season generously because vegetables need it, and the flakes add just enough heat to wake everything up.
• Parmesan cheese (50 g, freshly grated): It melts into the hot pasta and clings to every piece of vegetable, adding a salty, nutty richness.
• Fresh basil or parsley (2 tbsp, chopped): Tossed in at the end, it brings a burst of green freshness that makes the whole dish feel lighter.
• Lemon wedges (optional): A squeeze of lemon at the table brightens everything and cuts through the richness of the oil and cheese.

Instructions

Prep the oven and vegetables:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Spread the zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli across the sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with Italian herbs, salt, and pepper, tossing everything with your hands to coat evenly.

Roast until golden:

Slide the tray into the oven and roast for 18 to 20 minutes, giving everything a stir halfway through so the edges get evenly browned and the vegetables turn tender and slightly caramelized. The kitchen will start to smell incredible around the 15 minute mark.

Boil the pasta:

While the vegetables roast, bring a large pot of salted water to a rolling boil and cook the pasta according to the package directions until al dente. Before draining, scoop out half a cup of the starchy pasta water and set it aside, then drain the rest in a colander.

Sauté the garlic:

In a large skillet over medium heat, add the remaining tablespoon of olive oil and toss in the minced garlic, stirring for about 30 seconds until it turns fragrant and just barely golden. Don't let it brown or it will taste bitter.

Combine everything:

Add the roasted vegetables and drained pasta to the skillet and toss gently with tongs, adding a splash of the reserved pasta water at a time to help everything come together into a glossy, cohesive dish. The starch in the water helps the oil cling to the pasta instead of pooling at the bottom.

Finish and serve:

Remove the skillet from the heat and stir in half the Parmesan and the chopped fresh basil or parsley, tasting and adjusting the salt and pepper as needed. Serve immediately in warm bowls, topped with the remaining Parmesan, extra herbs, and a squeeze of lemon if you like.

Save

One evening I made this for a friend who'd just had a rough week, and she sat at my kitchen counter quietly twirling her fork for a long time before she said anything. Finally she looked up and told me it tasted like something her mom used to make, even though it wasn't the same dish at all. I realized then that good food doesn't just fill you up, it makes space for things you didn't know you needed to feel.

Choosing Your Vegetables

The beauty of this dish is that it bends to the season and whatever looks good when you're shopping. In early summer I load it up with asparagus and snap peas, and in the fall I'll toss in mushrooms and chunks of butternut squash. The key is to cut everything into similar sized pieces so they roast evenly, and to avoid anything too watery like cucumbers or leafy greens that will wilt into nothing. Trust your instincts and use what makes you excited to cook.

Making It Heartier

If you want to turn this into something more substantial, toss in some protein toward the end. I've stirred in leftover rotisserie chicken, quickly sautéed shrimp, or a drained can of chickpeas, and all of them worked without changing the spirit of the dish. Just warm everything through in the skillet before adding the pasta, and you've got a complete meal that still feels light and bright.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the oil as it sits. When you reheat it, add a splash of water or olive oil to a skillet over medium heat and toss everything until it's warmed through and loosened up again. I've even eaten it cold straight from the container for lunch, and it's still delicious in a different kind of way.

• Store in an airtight container and keep the extra Parmesan separate so it doesn't get soggy.
• Reheat gently on the stovetop rather than the microwave to keep the vegetables from turning mushy.
• If the pasta seems dry, a few tablespoons of water or broth will bring it back to life.

Save

This is the kind of meal that makes you feel like you've done something good for yourself without trying too hard. Every time I make it, I'm reminded that the simplest dishes, the ones that let each ingredient be exactly what it is, are often the ones that stick with you longest.

Kitchen Tips & Answers

→ Can I prepare the vegetables ahead of time?

Yes, you can chop and arrange the vegetables on the baking sheet several hours ahead. Cover with plastic wrap and refrigerate until ready to roast. This makes weeknight preparation faster.

→ What vegetables work best for roasting?

Any firm vegetables work well—try asparagus, snap peas, mushrooms, eggplant, or carrots. Cut similar-sized pieces for even cooking. Softer vegetables like spinach are better added at the end.

→ How do I keep the pasta from sticking together?

Cook pasta to al dente according to package directions, then drain well. The reserved pasta water adds starch that helps bind the sauce. Toss immediately after combining with vegetables.

→ Can I add protein to this dish?

Absolutely. Sautéed chicken breast, shrimp, or chickpeas complement the vegetables beautifully. Add grilled protein alongside the vegetables or toss into the finished dish.

→ Is this dish gluten-free friendly?

Yes, substitute gluten-free pasta and verify all packaged ingredients are certified gluten-free. The roasted vegetables and other components are naturally gluten-free.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the fresh vegetables and light olive oil base. The acidity brightens the meal and balances the Parmesan.