Pin it My neighbor knocked on the door one April evening holding a basket of zucchini and bell peppers from her garden. She'd planted too much, she said, laughing. I had a box of pasta in the cupboard and not much else, so I roasted everything with olive oil and garlic. The kitchen filled with a sweet, charred smell, and when I tossed it all together with Parmesan, I realized I'd stumbled onto something I'd want to make every spring from then on.
I made this for a small dinner party once, and my friend who claimed she didn't like vegetables went back for seconds. She kept asking what I'd done to make the squash taste so good. The truth is, I'd just let the oven do the work. High heat, a little oil, and time—that's the magic. Watching her enjoy something she usually avoided reminded me that cooking doesn't have to be complicated to change someone's mind about a dish.
Ingredients
- Penne or fusilli pasta (340 g): The ridges and hollows catch the olive oil and bits of roasted vegetable beautifully, making every bite flavorful.
- Zucchini (1 medium, sliced): It caramelizes at the edges and turns soft in the center, adding a mild sweetness that balances the sharper vegetables.
- Yellow squash (1 medium, sliced): Similar to zucchini but with a slightly firmer bite, it holds its shape well and adds sunny color to the dish.
- Red bell pepper (cut into strips): Roasting brings out its natural sugar, and the charred skin adds a subtle smokiness.
- Yellow bell pepper (cut into strips): Just as sweet as the red, it gives the plate a vibrant, almost cheerful look.
- Red onion (1 small, sliced): It softens and turns jammy in the oven, lending a gentle depth without overpowering.
- Cherry tomatoes (150 g, halved): They burst and release their juices, creating little pockets of bright acidity that cling to the pasta.
- Broccoli florets (120 g): The tips get crispy and nutty, while the stems stay tender, giving you two textures in one vegetable.
- Extra virgin olive oil (3 tbsp, divided): Use a good one here, it coats everything and carries the garlic and herbs throughout the dish.
- Garlic (3 cloves, minced): Fresh garlic sautéed briefly in oil perfumes the whole pan and ties all the flavors together.
- Dried Italian herbs (1 tsp): A mix of oregano, basil, and thyme gives the vegetables a subtle Mediterranean warmth.
- Salt (½ tsp): It draws out moisture from the vegetables and helps them brown properly.
- Black pepper (¼ tsp, freshly ground): A little sharpness lifts the sweetness of the roasted vegetables.
- Red pepper flakes (pinch, optional): Just a hint adds gentle heat without making the dish spicy.
- Parmesan cheese (50 g, freshly grated): It melts into the warm pasta and adds a salty, umami richness that makes everything feel complete.
- Fresh basil or parsley (2 tbsp, chopped): A handful at the end brings freshness and a pop of green that balances the roasted flavors.
- Lemon wedges (optional): A squeeze of lemon juice brightens the whole dish and cuts through the richness of the cheese.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper so nothing sticks. This high heat is what gives the vegetables their golden, caramelized edges.
- Toss the Vegetables:
- Spread the zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on the sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with Italian herbs, salt, and pepper, tossing everything with your hands to coat evenly and arrange in a single layer so they roast instead of steam.
- Roast Until Golden:
- Slide the pan into the oven and roast for 18 to 20 minutes, stirring once halfway through. You'll know they're ready when the edges are browned and the vegetables are tender but still have a bit of bite.
- Boil the Pasta:
- While the vegetables roast, bring a large pot of salted water to a rolling boil and cook the pasta according to the package directions until al dente. Before draining, scoop out half a cup of the starchy cooking water and set it aside, then drain the pasta.
- Sauté the Garlic:
- In a large skillet over medium heat, add the remaining tablespoon of olive oil and the minced garlic. Stir for about 30 seconds until it smells amazing but before it turns brown.
- Combine Everything:
- Add the roasted vegetables and drained pasta to the skillet with the garlic. Toss gently, adding a splash of the reserved pasta water a little at a time to help everything cling together without feeling dry.
- Finish with Cheese and Herbs:
- Take the pan off the heat and stir in half the Parmesan and most of the fresh basil or parsley. Taste it and add more salt or pepper if needed.
- Serve Warm:
- Divide the pasta among bowls and top with the remaining Parmesan and herbs. If you like, add a squeeze of lemon juice for a bright, zesty finish.
Pin it One summer evening, I made this on the patio with a glass of cold white wine in hand, the sun low and warm on my arms. My partner set the table outside, and we ate slowly, talking about nothing important. The pasta was simple, but the moment felt generous. It reminded me that good food doesn't need a reason or an occasion—it just needs to taste like care.
Choosing Your Vegetables
The beauty of this dish is that it bends to the season. In spring, I swap in asparagus and snap peas. In fall, I use mushrooms and butternut squash. Whatever you choose, just make sure the pieces are roughly the same size so they roast evenly. I've learned that cutting vegetables too small makes them shrivel, and too large means they stay raw in the center. Aim for bite-sized, and you'll be fine.
Making It a Complete Meal
Sometimes I'll toss in sautéed chicken thighs or shrimp for extra protein, especially when I'm feeding someone who's been working outside all day. Chickpeas work beautifully too, and they crisp up nicely if you roast them with the vegetables. I once added white beans from a can, drained and rinsed, and they soaked up all the garlic and olive oil. It made the dish heartier without changing the spirit of it.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. I reheat them gently in a skillet with a splash of water or broth to bring back the moisture. The pasta soaks up the oil as it sits, so don't be surprised if it looks a little dry at first. A drizzle of fresh olive oil and a sprinkle of Parmesan before serving makes it taste almost as good as the first time.
- If you're meal prepping, store the pasta and vegetables separately so the pasta doesn't get mushy.
- This dish also works cold as a pasta salad, just add a little extra lemon juice and olive oil.
- For a creamier version, stir in a few spoonfuls of ricotta or mascarpone at the end.
Pin it This is the kind of recipe that grows with you, changing a little each time depending on what's in your fridge or what the market had that morning. It's forgiving, generous, and always feels like a small celebration of color and flavor.
Recipe FAQ
- → Can I prepare the vegetables ahead of time?
Yes, you can chop and arrange vegetables on the baking sheet up to 4 hours ahead. Store covered in the refrigerator, then roast when ready. Add an extra 2-3 minutes to roasting time if starting from cold.
- → What vegetables work best for roasting?
Hardy vegetables that caramelize well are ideal: bell peppers, zucchini, asparagus, snap peas, mushrooms, and cherry tomatoes. Avoid delicate greens like spinach; add these fresh after cooking instead.
- → How do I achieve perfectly al dente pasta?
Follow package instructions but start testing 1-2 minutes before the suggested time. Al dente pasta should be tender but still have a slight firmness when bitten. Drain and reserve pasta water for tossing.
- → Can I add protein to this dish?
Absolutely. Sauté grilled chicken strips, shrimp, or roasted chickpeas separately and toss with the pasta and vegetables. This adds substance and makes it heartier.
- → What wine pairs well with this meal?
Crisp white wines work beautifully: Pinot Grigio, Sauvignon Blanc, or Vermentino complement the fresh vegetables and light olive oil base without overpowering the dish.
- → How should I store leftovers?
Transfer cooled pasta to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to restore moisture and prevent drying.