This Roasted Vegetable Pasta turns a bounty of vegetables into an easy vegetarian pasta dinner! With zucchini, squash and tomatoes, you’ll make this all summer long! You can easily change out the vegetables and make it year round!
Roasted Vegetable Pasta
I have had the roasted vegetables pasta recipe on the blog since 2014. It was good and I liked it and have made it several times.
I decided to revisit this original summer vegetable recipe and rewrite it. Combining the two recipes above into a quick, easy, and so delicious summer pasta recipe.
Ingredients to Make this Vegetable Pasta
Let’s talk about the ingredients to make this easy roasted vegetable pasta!
Zucchini – the smaller the better.
Yellow Squash – smaller is better.
Tomatoes – cherry tomatoes or larger tomatoes cut into fourths.
Pasta – you want a small pasta, shells preferred because they grab the little bits of vegetables.
Red Pepper Flakes – for a bit of heat.
Parmesan Cheese – not pictured, but you want to fresh grate some parmesan on top.
How to Make this Vegetable Pasta Recipe
Preheat the oven to 450 and start a large pot of salted water on high heat.
The key to this recipe is having your vegetables in a small dice. You want to cut your zucchini and squash into 1/2 inch cubes. Leave your cherry tomatoes whole, but cut bigger ones into sizes similar to a cherry tomato.
Place the vegetables on a baking sheet and drizzle with a little olive oil and sprinkle with salt and pepper. There is going to be more salt in the rest of the recipe, so if you are watching your salt intake, you can omit or use less here.
Roast the vegetables for 10-15 minutes and boil the pasta according to directions.
While the vegetables are roasting and the pasta is cooking, make a paste of the garlic and salt by smashing the garlic in with the salt on your cutting board with the flat side of your knife. Place the garlic salt paste in a large bowl. Add the oil, pepper flakes and capers to the bowl.
When the vegetables are done add them to the bowl. When the pasta is finished, drain it, and add it to the bowl. Toss to combine.
Taste and adjust the seasonings.
Variations – you can add fresh herbs at the end. Two tablespoons of fresh basil, oregano, parsley or thyme would be good.
This vegetarian pasta recipe is a real keeper! It’s so easy and the vegetables get so sweet and tender in the oven. We have already had this two more times since I made this recipe!! I’ll be making this easy pasta recipe until I run out of vegetables!
I’m going to work on a fall and winter version!
Looking for more vegetarian main dish recipes:
If you have an Instant Pot, you need to make this amazing Pasta alla Vodka!
Quinoa turns a Mexican salad into a healthy main dish in this Mexican Quinoa Salad.
Our most popular frittata is this Sweet Potato and Baby Spinach Frittata.
Another favorite vegetarian pasta recipe is this Sicilian Style Spaghetti.
You’ll also want to follow my Plant Based Recipes Board on Pinterest!
Roasted Vegetable Pasta
- 1 pound dry pasta small shells preferred
- 3/4 pound zucchini diced
- 3/4 pound yellow squash diced
- 1 cup cherry tomatoes
- 2 cloves garlic peeled
- 1/2 teaspoon sea salt
- 1/3 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup capers rinsed
- fresh grated Parmesan cheese
- Bring a large pot of salted water to a boil. Preheat the oven to 450.
- Place the squash and tomatoes on a baking sheet and toss with a drizzle of olive oil, salt and pepper. Roast for 10-15 minutes.
- While the vegetables are roasting, cook the pasta per package directions.
- Make a garlic salt past by mincing the garlic with the salt, by pressing on it with the flat side of your knife. Scoop into a large bowl.
- Add the oil, pepper flakes and capers to the bowl.
- When the pasta is done, drain it and add to the bowl.
- When the vegetables are finished scrape them into the bowl.
- Toss everything together, taste and adjust the salt and pepper.
- Serve with the fresh grated Parmesan cheese and some fresh ground black pepper.
This was originally published in 2014 and has been updated for 2019.