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Roasted Vegetable Pasta

Roasted Vegetable Pasta

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  • 3 medium zucchini
  • 3 medium yellow squash
  • 1 pint cherry tomatoes
  • 1 medium red onion
  • 1 red bell pepper
  • 2 teaspoons minced garlic
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 1 pound penne pasta preferably enriched or whole wheat
  • grated Parmesan optional


  • Preheat oven to 400 degrees, and get out 2 large shallow baking pans.
  • Wash vegetables well, dry and cut into bit size pieces. Place the veggies into the baking pans, in a single layer. Sprinkle vegetables with salt and pepper. Drizzle olive oil over the vegetables. Roast for about 40 to 45 minutes, rotating the top and bottom pans about halfway through.
  • Approximately 15 minutes before the vegetables are done, prepare pasta according to package directions, until al dente. Drain pasta. Place pasta in a large serving bowl and top with roasted vegetables. Stir to combine and top with grated Parmesan cheese, if desired. Enjoy!
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