Oven-Roasted Mediterranean Vegetable Pasta
Al dente pasta tossed with oven-roasted zucchini, cherry tomatoes, and olives in a bright garlic and herb sauce. This mediterranean-inspired pasta (vegetarian, mediterranean) ready in about 35 minutes pairs penne pasta, pint, halved cherry tomatoes, pitted and halved kalamata olives 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
- 2 medium, cut into 1/2-inch half-moons zucchini
- 1 pint, halved cherry tomatoes
- 1/2 cup, pitted and halved kalamata olives
- 5, thinly sliced garlic cloves
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp lemon juice
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, optional grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F. On a large baking sheet, toss 2 medium zucchini cut into 1/2-inch half-moons, 1 pint halved cherry tomatoes, 5 thinly sliced garlic cloves, 1/2 cup halved kalamata olives, 3 tbsp olive oil, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly and roast for 20 minutes, stirring halfway, until vegetables are tender and 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 pasta, reserving 1/2 cup pasta water.
- Step 3: Transfer roasted vegetables to a large mixing bowl. Add cooked pasta, 1 tbsp olive oil, 2 tbsp lemon juice, 1/4 tsp red pepper flakes, and 1/4 cup chopped fresh basil. Toss gently, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta.
- Step 4: Serve warm topped with 1/2 cup grated Parmesan cheese if desired.
Frequently asked questions
How long does Oven-Roasted Mediterranean 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 Oven-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 penne pasta from drying out.
Can I substitute ingredients in Oven-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 Oven-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 Oven-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.
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