Roasted Vegetable Pasta Primavera

My neighbor brought over a basket of garden vegetables one Saturday morning, more than she could use before leaving for vacation. I stood in the kitchen staring at the pile of squash, peppers, and tomatoes, wondering what to do with them all at once. That afternoon, I roasted everything on one tray, boiled some penne, and tossed it together with garlic and olive oil. The smell alone had my kids setting the table without being asked.

I made this for a potluck once and someone asked if I used a special sauce. There was no sauce, just good olive oil, pasta water, and vegetables that had been roasted until their sugars caramelized. Sometimes the simplest combinations teach you the most about cooking. I learned that night that you don't need much when your ingredients are treated well.

Ingredients

• Penne or fusilli pasta (340 g): Short pasta shapes hold onto the vegetables better than long noodles, and their ridges catch little bits of garlic and cheese.
• Zucchini and yellow squash (1 medium each, sliced): They release moisture as they roast, so slice them about half a centimeter thick to avoid sogginess.
• Red and yellow bell peppers (1 each, cut into strips): Roasting brings out their natural sweetness and adds color that makes the whole dish feel cheerful.
• Red onion (1 small, sliced): It softens and caramelizes in the oven, adding a mild sweet depth without overpowering anything.
• Cherry tomatoes (150 g, halved): They burst in the heat and create little pockets of jammy sweetness throughout the pasta.
• Broccoli florets (120 g): The edges get crispy and nutty, which is a nice textural contrast to the softer vegetables.
• Extra virgin olive oil (3 tbsp, divided): Use a fruity one if you have it, the flavor really comes through since there is no heavy sauce masking it.
• Garlic (3 cloves, minced): Sauté it just until fragrant, about 30 seconds, or it turns bitter and sharp.
• Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme works beautifully, but plain dried oregano is fine if that is all you have.
• Salt, black pepper, and red pepper flakes (½ tsp, ¼ tsp, pinch): Season the vegetables before roasting so the flavors develop in the oven rather than just sitting on the surface.
• Parmesan cheese (50 g, freshly grated): Pre-grated does not melt the same way, fresh Parmesan turns creamy when tossed with hot pasta and a splash of pasta water.
• Fresh basil or parsley (2 tbsp, chopped): Stir it in at the end so it stays bright green and aromatic.
• Lemon wedges (optional): A squeeze at the table adds a fresh sharpness that wakes up all the other flavors.

Instructions

Preheat and prep the 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 those caramelized edges.

Toss and roast the vegetables:

Spread zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli in a single layer on the sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with Italian herbs, salt, and pepper, tossing everything with your hands to coat evenly. Roast for 18 to 20 minutes, stirring once halfway through so they brown evenly.

Boil the pasta:

While the vegetables roast, bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to the package directions, then scoop out half a cup of the starchy cooking water before draining.

Sauté the garlic:

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, just until it smells fragrant and turns pale gold.

Combine everything:

Add the roasted vegetables and drained pasta to the skillet with the garlic. Toss gently with tongs, adding reserved pasta water a few splashes at a time to help everything come together in a light, silky coating.

Finish and serve:

Remove the skillet from the heat and stir in half the Parmesan and most of the fresh herbs. Taste and adjust the salt and pepper if needed, then serve immediately with the remaining cheese, extra herbs, and lemon wedges on the side.

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One evening I made this after a long day and ate it on the back porch with a glass of cold white wine. The sun was setting and the pasta was still warm, and I remember thinking that this kind of simple, honest cooking is what makes me love being in the kitchen. It is not fancy, but it feels like taking care of yourself.

Choosing Your Vegetables

You can swap in whatever is fresh or needs using up. Asparagus, snap peas, mushrooms, and even cauliflower all roast beautifully with the same method. In spring, I like adding fresh peas at the very end so they stay sweet and tender. During fall, cubed butternut squash works if you cut it small and give it a few extra minutes in the oven.

Making It a Complete Meal

This pasta is filling on its own, but adding protein turns it into something more substantial. I have tossed in sautéed shrimp, grilled chicken strips, and even canned chickpeas rinsed and crisped in the oven. If you are cooking for someone who does not eat dairy, a drizzle of good balsamic vinegar at the end gives it the tangy richness that Parmesan usually provides.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. I actually prefer eating this cold or at room temperature the next day, the flavors settle and the vegetables taste even sweeter. If you want to reheat it, add a splash of water or broth to a skillet and warm it gently over medium-low heat, stirring often.

• Toss leftovers with a handful of arugula or spinach for a quick cold pasta salad.
• If the pasta seems dry after storing, a little extra olive oil or a spoonful of pesto brings it back to life.
• You can freeze the roasted vegetables separately before mixing with pasta, then thaw and toss with freshly cooked noodles anytime.

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This is the kind of recipe that grows with you, changing with the seasons and whatever you have on hand. I hope it becomes one of those dishes you turn to when you want something nourishing, colorful, and easy.

Recipe Questions & Answers

→ Can I prepare the vegetables ahead of time?

Yes, you can chop the vegetables and store them in an airtight container in the refrigerator up to 24 hours in advance. Roast them just before cooking the pasta to maintain their texture and freshness.

→ What vegetables work best for roasting?

Choose vegetables that caramelize well: bell peppers, zucchini, squash, broccoli, asparagus, snap peas, mushrooms, and cherry tomatoes. Avoid watery vegetables like cucumbers. Feel free to adjust based on what's in season.

→ How do I make this dish gluten-free?

Simply use certified gluten-free pasta instead of regular wheat pasta. Check all packaged ingredients like pre-made Italian herb blends to ensure they're certified gluten-free. The rest of the dish is naturally gluten-free.

→ Can I add protein to this dish?

Absolutely. Sauté diced chicken breast, shrimp, or chickpeas separately and add them when tossing the pasta. You can also stir in white beans or crumbled tofu for vegetarian protein options.

→ What should I do if the pasta seems dry?

Reserve pasta cooking water before draining—this starchy water helps create a silky sauce. Add it gradually while tossing the pasta with vegetables until you reach your desired consistency.

→ Is there a dairy-free alternative to Parmesan?

Yes, you can omit the Parmesan entirely or substitute it with nutritional yeast for a cheesy flavor, or use a plant-based Parmesan alternative. The dish remains delicious without dairy.