Vegetable Pasta is my go-to when I want something hearty and flavorful that still feels light and fresh. The roasted vegetables get tender with caramelized spots that bring out their natural sweetness, and the garlic Parmesan ties everything together. Every bite has colorful veggies and pasta that taste absolutely delicious.

A plate of vegetable pasta featuring penne mixed with roasted vegetables, topped with grated cheese and chopped herbs, served with a fork and spoon on the side. — Vegetable Pasta. Photo Credit: Splash of Taste

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I make it for weeknight dinners, potlucks, and meal prep because it travels well and tastes great at room temperature. It’s perfect for family gatherings or packing for lunch the next day since you can serve it warm, cool, or straight from the fridge. The pasta stays fresh in the fridge for up to 4 days or in the freezer for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Various ingredients for a Vegetable Pasta dish are arranged on a surface, including penne, bell pepper, zucchini, cherry tomatoes, onion, garlic, olive oil, parmesan, herbs, salt, and pepper. — Vegetable Pasta Ingredients. Photo Credit: Splash of Taste

How to Make Vegetable Pasta with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making this pasta is super straightforward and roasting the vegetables while the water boils saves time, so fuss-free!

Preheat and Prep the Vegetables

Preheat your oven to 450°F and grab a large roasting sheet pan lined with parchment paper that gives the vegetables room to spread out.

Place the zucchini, red onion, bell pepper, and cherry tomatoes on the pan, then drizzle with olive oil and season with salt and black pepper. Toss everything with your hands or tongs until the veggies are evenly coated.

Roast the Vegetables

Roast for 30 minutes, stirring once at the 15-minute mark or halfway through so the vegetables cook evenly.

You’ll know they’re ready when they’re tender and have light charring on the edges. Use a silicone spatula to scrape up any caramelized bits stuck to the pan.

A baking sheet with roasted cherry tomatoes, red bell peppers, red onions, and zucchini slices arranged in sections—perfect for tossing into your favorite vegetable pasta. — Roast the vegetables for 30 minutes.

Cook the Pasta

While the veggies are roasting, bring a large stockpot of salted water to a boil. Cook the penne according to the package directions until it’s al dente with a slight bite.

Before draining, scoop out 1 cup of the starchy pasta water, then drain the pasta in the pot using a clip-on pasta strainer.

Make the Sauce

In a small bowl or jar with a lid, combine the olive oil, Parmesan cheese, minced garlic, Italian herbs, salt, and black pepper.

Stir or shake until everything is well mixed, then add ¼ cup of the reserved pasta water to the sauce and mix again; the pasta water helps the sauce emulsify and cling to the noodles.

Combine Everything

Add the roasted vegetables to the cooked pasta along with any flavorful oil left in the roasting pan. Then, pour in the sauce and toss everything together until the pasta and veggies are evenly coated.

If the pasta seems dry, add more of the reserved pasta water a few tablespoons at a time until you reach your desired consistency.

A stainless steel pot containing cooked vegetable pasta made with penne, roasted cherry tomatoes, zucchini, red onion, and herbs. — Combine the cooked pasta and roasted vegetables.

Serve and Enjoy

Serve the pasta warm, garnished with fresh parsley and extra Parmesan cheese on top, using a handheld grater for anyone who wants more. Enjoy!

This pasta travels well to potlucks, picnics, or casual gatherings. Let it cool to room temperature first, then transfer it to an airtight container or cover the dish tightly with foil. The pasta tastes great at room temperature, so you don’t need to worry about keeping it warm.

When you arrive, give it a quick toss to redistribute the sauce, and add fresh Parmesan and parsley right before serving for the best presentation.

Vegetable Pasta

Vegetable Pasta is one of my favorite weeknight dinners because it's hearty, colorful, and comes together so easily. This dish has roasted zucchini, bell peppers, cherry tomatoes, and onions with penne in a garlicky Parmesan sauce that's flavorful without feeling heavy. It's perfect for family gatherings, potlucks, and meal prep because it travels well and tastes great warm or cold. The pasta stays fresh in the fridge for up to 4 days or freezes for up to 3 months.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dinner, Main course, Pasta

Cuisine: American

Servings:

Calories: 558kcal

Equipment

Roasting sheet pan large

Ingredients

Pasta:

12 ounces penne pasta

Vegetables:

1 zucchini halved lengthwise and sliced into 1/4-inch pieces
1 large red onion cut into thick wedges
1 red bell pepper cut into ½-inch pieces
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

Sauce:

¼ cup olive oil
¼ cup Parmesan cheese grated
1 garlic clove minced
1 teaspoon dried Italian herbs
Salt and black pepper to taste

To Serve:

Additional Parmesan cheese
Fresh parsley chopped

Metric – US Customary

Video

Instructions

Preheat the oven to 450°F (200°C).
Place the zucchini, red onion, bell pepper, and cherry tomatoes on a large roasting pan. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
1 zucchini, 1 large red onion, 1 red bell pepper, 1 cup cherry tomatoes, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
Roast for 30 minutes, stirring once halfway through, until the vegetables are tender and lightly charred.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
12 ounces penne pasta
In a small bowl or jar, combine the olive oil, Parmesan cheese, garlic, Italian herbs, salt, and black pepper. Stir until well mixed. Add ¼ cup of the reserved pasta water to the sauce and mix well.
¼ cup olive oil, ¼ cup Parmesan cheese, 1 garlic clove, 1 teaspoon dried Italian herbs, Salt and black pepper
Add the roasted vegetables, along with any oil from the pan, to the cooked pasta. Pour in the sauce and toss until evenly coated, adding more pasta water as needed to loosen the pasta.
Serve warm, garnished with fresh parsley and extra Parmesan cheese.
Additional Parmesan cheese, Fresh parsley

Notes

Here are my best tips for making this healthy pasta turn out perfectly every time.

Don’t overcrowd the pan: Spread the vegetables in a single layer with space between them so they roast instead of steam, which gives you those caramelized edges.

Save the pasta water: The starchy water helps the sauce emulsify and stick to the pasta better than plain water or oil alone.

Toss while everything’s hot: Combine the pasta, vegetables, and sauce while they’re still warm so the flavors meld together and the sauce coats everything evenly.

Add pasta water gradually: Start with ¼ cup in the sauce and add more only if needed, since too much can make the dish watery instead of silky.

Use freshly grated Parmesan: Pre-grated cheese doesn’t melt as smoothly into the sauce, so grate it yourself from a block for the best texture.

Store properly: Cool the veggie pasta completely before transferring to an airtight container and refrigerating for up to 3 days. You can also freeze it for up to 3 months and thaw overnight in the fridge. Serve cool or warm it in the microwave or a pan, with a splash of liquid if needed.

Nutrition

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How to Store Leftovers

Store leftover pasta in an airtight container in the fridge for up to 4 days. The vegetables stay tender, and the flavors develop even more as the pasta sits.

To reheat, warm it on the stove over medium heat with a splash of water or olive oil to loosen the sauce, or microwave individual portions in 30-second intervals, stirring between each one. You can also enjoy it at room temperature or cold straight from the fridge.

For longer storage, freeze the pasta in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Let it cool completely before freezing and press out as much air as possible if using bags.

Thaw it overnight in the fridge, then reheat in a skillet or microwave until warmed through. The texture stays pretty close to fresh, though the vegetables may soften slightly after freezing.

What to Serve With Vegetable Pasta

Serve the pasta with a simple green salad dressed with balsamic vinaigrette and crusty garlic bread for soaking up any extra sauce. If you want to add protein, roasted chickpeas, white beans, or grilled chicken on the side make it more filling without weighing down the meal.

For a lighter pairing, a caprese salad with fresh mozzarella, tomatoes, and basil keeps the Italian vibe going. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the roasted vegetables perfectly without overpowering them.

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Vegetable Pasta

Ingredients You’ll Need