Lemon-Garlic Pasta with Roasted Vegetables and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright Italian-inspired pasta tossed with garlic-infused olive oil, roasted seasonal vegetables, fresh lemon juice, and topped with Parmesan cheese. This italian-inspired pasta ready in about 35 minutes pairs penne pasta, zucchini, red bell pepper 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9-11 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  3. Step 3: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden, careful not to burn.
  4. Step 4: Add roasted vegetables, cooked pasta, 3 tbsp fresh lemon juice, and 1/2 cup grated Parmesan cheese to the skillet. Toss gently, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta.
  5. Step 5: Season with remaining 1 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh basil before serving.

Frequently asked questions

How long does Lemon-Garlic Pasta with Roasted Vegetables and 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 Lemon-Garlic Pasta with Roasted Vegetables and 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 Lemon-Garlic Pasta with Roasted Vegetables and 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 Lemon-Garlic Pasta with Roasted Vegetables and 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.

What goes well with Lemon-Garlic Pasta with Roasted Vegetables and Parmesan?

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.

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