Pasta Primavera with Roasted Vegetables

My neighbor used to knock on the door every Tuesday evening with armfuls of vegetables from her backyard. I had no plan, just a counter full of zucchini, peppers, and tomatoes that needed attention before they turned. That night I tossed everything onto a baking sheet, boiled some pasta, and called it dinner. It became the meal I crave when the fridge is full but my energy isn't.

I made this for a dinner party once when I forgot to plan anything fancy. My friend Sarah, who claims she doesn't like vegetables, went back for seconds and texted me the next morning asking for the recipe. I didn't have the heart to tell her it was just roasting things until they looked done. Sometimes the simplest meals are the ones people remember, not because they're complicated, but because they taste like abundance without trying too hard.

Ingredients

• Penne or fusilli pasta (340 g): Short pasta with ridges catches the olive oil and tiny vegetable bits, making every bite satisfying instead of slippery.
• Zucchini (1 medium, sliced): Roasting transforms its watery blandness into something golden and almost nutty, especially on the edges.
• Yellow squash (1 medium, sliced): Similar to zucchini but slightly sweeter and it adds another layer of color to your pan.
• Red bell pepper (cut into strips): Roasting brings out its natural sugar and it gets soft with a little char that tastes almost smoky.
• Yellow bell pepper (cut into strips): Mirrors the red pepper but with a milder, brighter flavor that balances the dish visually and on the palate.
• Red onion (1 small, sliced): It caramelizes in the oven and loses its sharp bite, turning jammy and sweet instead.
• Cherry tomatoes (150 g, halved): They burst in the heat and leave little puddles of concentrated tomato flavor that cling to the pasta.
• Broccoli florets (120 g): The tips get crispy and the stems stay tender, adding texture and a slight bitterness that cuts through the richness.
• Extra virgin olive oil (3 tbsp, divided): Use the good stuff here because it coats everything and becomes part of the sauce, not just cooking fat.
• Garlic (3 cloves, minced): Fresh garlic sautéed in oil at the end perfumes the whole dish without burning or turning bitter in the oven.
• Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme gives the vegetables an herby backbone without needing a bunch of fresh herbs.
• Salt (½ tsp) and black pepper (¼ tsp): Season the vegetables before roasting so the flavor soaks in, not just sits on top.
• Red pepper flakes (pinch, optional): A tiny bit of heat wakes up the sweetness of the roasted vegetables without making the dish spicy.
• Parmesan cheese (50 g, freshly grated): The real stuff melts into the warm pasta and creates a creamy coating that pre-grated cheese just cannot do.
• Fresh basil or parsley (2 tbsp, chopped): A handful of fresh herbs at the end adds brightness and makes the whole dish smell like summer.
• Lemon wedges (optional): A squeeze of lemon right before eating cuts through the oil and makes everything taste more alive.

Instructions

Get the oven ready:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This high heat is what gives the vegetables their caramelized edges.

Prep and season the vegetables:

Spread zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli across the sheet in a single layer. Drizzle with 2 tablespoons of olive oil, sprinkle with Italian herbs, salt, and pepper, then toss everything with your hands until every piece is coated.

Roast until golden:

Slide the pan into the oven and roast for 18 to 20 minutes, stirring once halfway through. You want the vegetables tender with some browning on the edges, not mushy or pale.

Boil the pasta:

While the vegetables roast, bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to the package instructions. Before draining, scoop out half a cup of the starchy pasta water and set it aside.

Bloom the garlic:

In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic. Let it sizzle for about 30 seconds until fragrant but not browned.

Combine everything:

Add the roasted vegetables and drained pasta to the skillet with the garlic. Toss gently with tongs, adding splashes of reserved pasta water to help everything come together into a glossy, cohesive dish.

Finish and taste:

Remove the skillet from heat and stir in half the Parmesan and most of the fresh herbs. Taste a bite and add more salt, pepper, or a pinch of red pepper flakes if it needs it.

Serve immediately:

Divide the pasta among bowls and top with the remaining Parmesan, extra herbs, and a squeeze of lemon juice if you like. Serve it hot while the cheese is still melting.

Save

One spring evening I made this for my mom after she spent the day gardening. She sat at the table with dirt still under her nails and said it tasted like her garden smelled. I realized then that some recipes do not need to be fancy or complicated to feel like love. They just need to honor the ingredients and let them be enough.

How to Choose Your Vegetables

The beauty of this dish is that it bends to whatever is in season or sitting in your crisper drawer. In spring I swap in asparagus and snap peas, in summer I pile on more tomatoes and eggplant, and in fall I use mushrooms and butternut squash. The only rule is to cut everything roughly the same size so it roasts evenly. If something cooks faster, like cherry tomatoes, add it halfway through so it does not turn to mush.

Making It a Complete Meal

This pasta is filling on its own, but sometimes you want more protein without turning it into a different dish. I have stirred in canned chickpeas straight from the oven, tossed in leftover rotisserie chicken, or topped it with sautéed shrimp for guests. White beans also work beautifully and they soak up the garlic oil like little flavor sponges. If you keep it vegetarian, the Parmesan adds enough richness that you will not miss the meat.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. The pasta absorbs some of the oil as it sits, so when you reheat it, add a splash of water or broth to loosen everything up. I actually love eating this cold straight from the container for lunch, maybe with an extra drizzle of olive oil and a handful of arugula tossed in.

• Reheat gently in a skillet with a little water to bring back the creamy texture.
• Cold leftovers make a great pasta salad base if you stir in some vinegar or lemon juice.
• Do not freeze this dish because the roasted vegetables turn mushy and sad when thawed.

Save

This is the kind of meal that makes you feel good about feeding yourself, even on nights when cooking feels like a chore. It is generous without being fussy, and it reminds you that dinner does not need to be complicated to be worth sitting down for.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can chop all vegetables the night before and store them in airtight containers. Roast them fresh just before cooking the pasta for the best texture and flavor.

→ What vegetables work best for roasting?

Dense vegetables like zucchini, bell peppers, broccoli, and squash roast beautifully. Cherry tomatoes add brightness. Consider asparagus, snap peas, mushrooms, or eggplant based on what's in season or your preferences.

→ How do I keep the pasta from sticking together?

Cook pasta in plenty of salted water and stir occasionally during cooking. Immediately after draining, toss with a small amount of the reserved cooking water and olive oil to prevent clumping before combining with vegetables.

→ Is this dish suitable for meal prep?

Absolutely. Store roasted vegetables and cooked pasta separately in the refrigerator for up to three days. Reheat gently with a splash of pasta water and combine just before serving to maintain the best texture.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh vegetables and light olive oil base beautifully. The acidity balances the richness of the Parmesan.

→ How can I make this gluten-free?

Simply use certified gluten-free pasta in place of regular penne or fusilli. Check all packaged ingredients to ensure they're certified gluten-free. The roasted vegetables and remaining ingredients are naturally gluten-free.