Lemon-Roasted Vegetable Pasta with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant vegetarian pasta featuring seasonal vegetables roasted to caramelized perfection, tossed in a bright lemon-herb sauce that coats every strand. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs penne pasta, medium, sliced 1/4-inch thick zucchini, pint cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 2 medium, sliced 1/4-inch thick zucchini
• 1 large, sliced 1/4-inch thick red bell pepper
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup, chopped fresh basil
• 2 tbsp, chopped fresh parsley
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium sliced zucchini, 1 large sliced red bell pepper, and 1 pint cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a sheet pan, then roast for 20 minutes until edges are crispy.
2. Step 2: While vegetables roast, bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then stir in 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1/4 cup chopped basil, 2 tbsp chopped parsley, and 2 tbsp nutritional yeast. Cook for 2 minutes until aromatic.
4. Step 4: Add drained penne and 1/4 cup reserved pasta water to the skillet, tossing vigorously for 2 minutes until sauce thickens and coats the pasta. Fold in roasted vegetables and adjust seasoning with salt and pepper.