Italian Herb-Roasted Vegetable Pasta with Parmesan
Oven-roasted seasonal vegetables tossed with al dente penne and finished with fragrant herbs and freshly grated Parmesan. This italian-inspired pasta (vegetarian) 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 420 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, cut into 1/2-inch half-moons zucchini
- 1 large, cut into 1-inch pieces red bell pepper
- 1 small, cut into wedges red onion
- 1 cup whole cherry tomatoes
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 minced garlic cloves
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium zucchini (1/2-inch half-moons), 1 large red bell pepper (1-inch pieces), 1 small red onion (wedges), and 1 cup whole cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 20 minutes until vegetables are tender and slightly 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 1/4 cup pasta water.
- Step 3: In a large skillet, heat 1 tbsp extra virgin olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add the roasted vegetables and drained pasta to the skillet. Toss gently, adding reserved pasta water a little at a time to loosen the mixture.
- Step 5: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Roasted Vegetable Pasta with Parmesan 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 with Parmesan?
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 with Parmesan?
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 with Parmesan 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 Italian Herb-Roasted Vegetable Pasta with Parmesan 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.
