Roasted Vegetable Pasta

Make this flexible roasted vegetable pasta with whatever veggies you have on hand! I used zucchini, tomatoes, onions, carrots & plenty of herbs.

Many-Veggie Roasted Vegetable Pasta

If you went to the farmers market last weekend and brought home some zucchini, pattypan squash, tomatoes, carrots, onions, and lots of herbs – this vegetable pasta recipe is for you! If you didn’t bring home those exact vegetables, this recipe is still for you! It’s super flexible, and a way to use up pretty much any late summer vegetable that you might have on hand. Eggplant, corn, peppers, and/or broccoli would all work in here as well.

Why You’ll Love This Vegetable Pasta Recipe

I like making this vegetable pasta for two reasons. Most importantly, once all the vegetables are roasting, the kitchen smells amazing… the earthy carrots, the sweet tomatoes, and the savory onion aromas float around in the air in a way that makes me feel so happy to be cooking!

The second reason? You can get away with not measuring anything (fewer dishes!) as long as you’re willing to taste and adjust your final dish. Too bland? Add more salt, pepper, red pepper flakes, herbs, and/or cheese. Not punchy or bright enough? Add more squeezes of lemon and/or drizzles of vinegar. Too dry? Drizzle your olive oil a little more generously 🙂

Many-Veggie Roasted Vegetable Pasta

If you love this vegetable pasta recipe…

Try more flexible, “many-veggie” recipes like these tacos or this vegetable soup!

Roasted Vegetable Pasta

rate this recipe:
5 from 2 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves 4 to 6
This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.


  • 4 carrots, cut into 1-inch pieces
  • 2 Vidalia onions, or 1 small yellow onion, cut into 1-inch pieces
  • 5 small pattypan squash, sliced in half
  • 2 small zucchini, cut into 1-inch pieces
  • 10 cherry tomatoes
  • 1 tablespoon extra-virgin olive oil, more for drizzling
  • 1 tablespoon sherry vinegar
  • 2 garlic cloves, minced
  • ½ teaspoon herbes de Provence
  • Leaves from 8 sprigs fresh thyme, more for garnish
  • 1 16-ounce package brown rice penne pasta
  • ½ cup crumbled feta cheese
  • ½ cup fresh basil, more for garnish
  • Juice of ½ small lemon, more if desired
  • Pinches of red pepper flakes
  • Sea salt and freshly ground black pepper


  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
  • In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
  • Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the warm pasta to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh herbs and a generous drizzle of olive oil.



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  1. Brittany Audra @ Audra's Appetite

    Love all those fresh vegetables you used!! Plus feta always 🙂

  2. Gaby Dalkin

    Pasta AND roasted veggies?!?! This dish is literally speaking to me!

  3. Susanna

    Summer pasta dishes are so good! change the dressing and vegetables used and have tons of options for q quick lunch box!
    Roasted vegetables taste so much better on sald than steamed ones, specially in summer.

  4. Sarah

    Why will the recipe not print???

    • Jeanine Donofrio

      Hi Sarah, I just printed it and it worked for me – are you able to print other recipes? Is your browser updated to it’s latest version? If so, which browser (and version number) are you using? If you can let me know a few more specifics I can look into it.


  5. This looks delicious! I will have to make it soon!

  6. Gil

    Second time I make this and everyone eats in….silence 🙂 Amazing combo of flavors. No pattypans available, but options are numerous. Thank you !

  7. Mary

    5 stars
    I just made this and it turned out SO delicious! Thanks for the instructions on roasting the carrots and onions for longer – I hate overcooked squash, and everything came out perfect! I added mushrooms to my second tray, and had some beautiful Brandywine tomatoes that I left raw because I prefer their flavor that way. And I threw in some kale too, so now I have lunch for the whole week! This recipe gave me an excuse to harvest some thyme and basil out of my herb garden, and they livened the flavor so much. Thank you, Jeanine!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.