Roasted Vegetable Pasta


Roasted Vegetable Pasta (Photo by Alice Henneman)

While I enjoy cooking, I like lingering over a meal of good-tasting food even more! When I received, my latest CSA box from Pekarek’s Produce, I was originally going to create some type of roasted tomato sauce with the cherry tomatoes. Roasting adds an extra layer of flavor to foods.

Then, I thought again … and decided why not roast the zucchini and yellow pepper also. And, only have to cook once to enjoy all of these foods.

And that’s what I did … it was so easy and so delicious! Here are the directions …


  • Servings: 4 side dish or 2 large main dish servings
  • Difficulty: easy
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Exact amounts aren’t needed in this recipe. Just keep the amount of vegetables roasted at one time to an amount that can be spread in a single, even layer on a pan in the oven.


  • 2 to 4 cups cherry tomatoes, left whole with skins
  • One large bell pepper (any color), cut into 1-inch pieces
  • 1 to 2 medium zucchini, cut into 1/4-inch slices
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 8 ounces uncooked pasta (preferably whole grain), such as rotini, farfalle (bow tie shaped) or medium-sized shell pasta
  • Salt and pepper (preferably fresh ground pepper) to taste
  • Grated Parmesan cheese, preferably freshly grated (optional)


  1. Preheat oven to 375 degrees F.
  2. Mix together cherry tomatoes, bell pepper slices, zucchini and extra virgin olive oil in a large roasting pan, a 9 x 13-inch baking pan or a baking sheet with sides. Spread the  vegetables spread in a single, even layer on the pan. Use a larger pan or a couple of pans if necessary to prevent stacking the vegetables.
  3. Sprinkle the Italian seasoning over the vegetables.
  4. Roast for 25 to 35 minutes, until the tomatoes and zucchini are softened and the pepper has started to brown.
  5. Meanwhile, cook the pasta according package directions. Drain, reserving about 1/2 cup of the pasta water.
  6. Combine the roasted vegetables with the pasta in a large mixing bowl. Season to taste with salt and pepper. If needed, add reserved cooking liquid by tablespoonfuls until you have added enough liquid if pasta requires additional moistening.
  7. Transfer to a serving dish. Serve and pass the grated Parmesan if desired.

Alice’s Tips

  • If you decide to use the recipe for 2 main-dish servings, include the cheese to add some protein to the meal. Or, you might quickly heat some pre-cooked shrimp according to package directions and add to the pasta dish.


Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit


My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.

My goal with Cook It Quick is: Making you hungry for healthy food!

Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!

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