Italian Herb-Roasted Vegetable Pasta
Roasted seasonal vegetables tossed with al dente penne and a bright garlic-herb olive oil, creating a colorful and wholesome Italian-inspired pasta dish. This italian-inspired pasta ready in about 35 minutes pairs penne pasta, small, cut into wedges red onion, whole cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 large, cut into 1-inch pieces red bell pepper
- 1 small, cut into wedges red onion
- 1 cup whole cherry tomatoes
- 4 tbsp extra virgin olive oil
- 4 cloves, thinly sliced garlic cloves
- 1/4 cup chopped fresh basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated, optional Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 sliced medium zucchini (1/4-inch rounds), 1 large cut red bell pepper (1-inch pieces), 1 small cut red onion (wedges), and 1 cup whole cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano; roast for 20 minutes until vegetables are tender and caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz penne pasta for 10-12 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 3: In a large skillet over medium heat, warm 2 tbsp extra virgin olive oil and add 4 thinly sliced garlic cloves; cook for 1-2 minutes until fragrant but not browned.
- Step 4: Add the roasted vegetables and drained penne to the skillet, tossing gently to combine; add 1/4 cup chopped fresh basil and 1/2 cup reserved pasta water to loosen the sauce.
- Step 5: Cook for an additional 2 minutes until heated through and the sauce coats the pasta; serve topped with 1/2 cup grated Parmesan cheese if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Roasted Vegetable Pasta take to make?
Total time is about 35 minutes (10 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 Italian Herb-Roasted 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 penne pasta from drying out.
Can I substitute ingredients in Italian Herb-Roasted 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 Italian Herb-Roasted 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.
What goes well with Italian Herb-Roasted Vegetable Pasta?
Italian pasta 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.
