Herb-Roasted Mediterranean Vegetable Pasta
Roasted zucchini, eggplant, and bell peppers tossed with penne pasta and a fragrant blend of Mediterranean herbs and olive oil. This mediterranean-inspired pasta (vegetarian) ready in about 45 minutes pairs red bell pepper, cut into 1-inch pieces, olive oil, dried oregano 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
- 1 medium zucchini, diced into 1/2-inch cubes
- 1 small eggplant, diced into 1/2-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, sliced into 1/2-inch strips
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 cloves garlic cloves, minced
- 12 oz penne pasta
- 1 tbsp lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium diced zucchini, 1 small diced eggplant, 1 diced red bell pepper, and 1 small sliced red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly and roast for 25 minutes, stirring halfway until vegetables are tender and edges are caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 3: Transfer roasted vegetables to a large mixing bowl. Add drained pasta, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 cup chopped fresh basil. Toss gently, adding reserved pasta water as needed to loosen.
- Step 4: Stir in 1/2 cup grated Parmesan cheese until melted and coating pasta evenly. Adjust seasoning with salt and pepper to taste. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Mediterranean Vegetable Pasta take to make?
Total time is about 45 minutes (15 min prep + 30 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 Herb-Roasted Mediterranean Vegetable Pasta?
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 olive oil from drying out.
Can I substitute ingredients in Herb-Roasted Mediterranean Vegetable Pasta?
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 Herb-Roasted Mediterranean Vegetable Pasta 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.
Is Herb-Roasted Mediterranean Vegetable Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
