Fresh Garden Pasta with Roasted Vegetables
A colorful, nutrient-packed pasta dish featuring sun-ripened tomatoes and seasonal vegetables roasted to caramelized perfection, tossed in a light garlic-herb olive oil. This mediterranean-inspired vegetarian ready in about 40 minutes pairs pasta, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 12 oz, halved cherry tomatoes
- 1 medium, sliced 1/4-inch thick zucchini
- 1, diced red bell pepper
- 4 tbsp olive oil
- 2 cloves, minced garlic
- 3 tbsp, chopped fresh basil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 cup freshly grated Parmesan
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss cherry tomatoes, zucchini, and red bell pepper with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-22 minutes until vegetables are tender and slightly charred at edges.
- Step 2: While vegetables roast, bring a large pot of salted water to a boil. Add 12 oz penne and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
- Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant and golden (do not brown).
- Step 4: Add drained pasta, roasted vegetables, 1/4 cup reserved pasta water, and chopped basil to the skillet. Toss for 2-3 minutes until pasta is evenly coated and sauce has thickened slightly.
- Step 5: Remove from heat, stir in 1/2 cup freshly grated Parmesan, and season with additional salt if needed. Serve immediately with extra Parmesan.
Frequently asked questions
How long does Fresh Garden Pasta with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Garden Pasta with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.
Can I substitute ingredients in Fresh Garden Pasta with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Garden Pasta with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fresh Garden Pasta with Roasted Vegetables?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
