Herb Roasted Veggie Pasta

Name: Herb Roasted Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, chopped; 1 bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 cups spinach; 8 oz whole grain pasta; 3 tablespoons olive oil; 2 cloves garlic, minced; 2 tablespoons balsamic vinegar; Salt and pepper to taste; 1 teaspoon dried basil; 1 teaspoon dried oregano

Highlighted under: Wholesome Healthy Meals Favorites

I love making Herb Roasted Veggie Pasta when I want a hearty meal that's packed with flavor and nutrition. The combination of vibrant roasted vegetables and al dente pasta, tossed with aromatic herbs, creates a satisfying dish that never disappoints. This recipe is not only easy to prepare but also allows for customization based on whatever veggies I have on hand. I often find myself making this dish when hosting friends, and it's always a hit around the dinner table.

Created by

Isobel Fairfax

Last updated on 2026-01-15T17:33:35.276Z

When I first created this Herb Roasted Veggie Pasta, I wanted something that would highlight the natural sweetness of the vegetables. Roasting brings out their flavors, and I learned that tossing them with fresh herbs elevates the dish even more. I remember using zucchini, bell peppers, and cherry tomatoes, which created a lovely rainbow of colors on my plate.

After several attempts at finding the right proportions, I realized that a simple blend of olive oil, garlic, and a splash of balsamic vinegar worked wonders. It’s a method I recommend to anyone wanting to create a veggie-packed pasta that feels both fresh and comforting. Plus, it’s an excellent way to clean out the fridge!

        Why You'll Love This Recipe
        Bursting with fresh herb flavors that elevate your pasta dish
Colorful veggies that make every plate a delight to the eyes
Quick to prepare—perfect for busy weeknights or gatherings

      

Getting Creative with Vegetables

One of the best aspects of Herb Roasted Veggie Pasta is its versatility. You can mix and match the vegetables based on what’s fresh or available in your kitchen. Carrots or asparagus work wonderfully as substitutes for zucchini or bell peppers. Just ensure that the vegetables you choose have a similar roasting time to achieve that ideal caramelization. This flexibility allows you to enjoy the dish throughout different seasons with seasonal veggies, making it a staple in your repertoire.

When roasting vegetables, cutting them into uniform pieces ensures even cooking. Aim for 1-inch chunks for hearty veggies like zucchini and bell pepper, while smaller pieces work better for cherry tomatoes and onion. This uniformity helps them roast evenly, developing a lovely golden edge that adds to the flavor profile. If you're looking for a slight crunch, feel free to reduce the roasting time to about 20 minutes; just keep an eye on them to prevent burning.

Harnessing Herb Power

The combination of dried basil and oregano in this recipe creates a fragrant herbaceous background that complements the vibrant vegetables. Fresh herbs like parsley or thyme can be used instead for a more intense flavor. If opting for fresh herbs, increase the quantity to accommodate the difference in strength, usually three times more fresh than dried. Adding them toward the end of cooking helps maintain their vibrant color and flavor.

To boost the profile of your Herb Roasted Veggie Pasta, consider tossing in a pinch of red pepper flakes or smoked paprika before roasting. These can add a subtle heat or depth to the dish. Alternatively, for a creamier twist, stir in a dollop of ricotta or cream cheese after combining the pasta and vegetables. This will create a luscious texture that complements the roasted goodness beautifully.

Ingredients

Ingredients for Herb Roasted Veggie Pasta

Vegetables

1 zucchini, chopped
1 bell pepper, chopped
1 cup cherry tomatoes, halved
1 red onion, sliced
2 cups spinach

Pasta and Sauce

8 oz whole grain pasta
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano

Feel free to experiment with your favorite vegetables or herbs!

Instructions

How to Make Herb Roasted Veggie Pasta

Roast the Vegetables

Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, cherry tomatoes, and onion in a bowl with olive oil, minced garlic, balsamic vinegar, salt, pepper, basil, and oregano. Spread the mixture evenly on a baking sheet. Roast for 25-30 minutes or until tender and caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions in salted water until al dente. Drain and set aside.

Combine

In a large bowl, combine the roasted veggies and cooked pasta. Add the fresh spinach and toss everything together until well mixed. Adjust seasoning if needed.

Serve

Serve warm, garnished with additional herbs or cheese if desired.

This dish can be served warm or at room temperature, making it great for meal prep!

Pro Tips

Add a sprinkle of Parmesan cheese or a drizzle of pesto for extra flavor.

Make-Ahead and Storage Tips

Herb Roasted Veggie Pasta is an excellent meal prep option. You can roast the vegetables a day in advance, letting the flavors meld and develop further. Just store them in an airtight container in the refrigerator. When you're ready to serve, simply reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Add freshly cooked pasta and spinach afterward to avoid wilting the greens.

If you have leftovers, they can be easily stored in the fridge for up to three days. Alternatively, you can freeze portions for longer storage. Divide the pasta and veggies into individual servings and store them in freezer-safe containers. When you're ready to enjoy, let them thaw in the refrigerator overnight before reheating on the stove with a splash of olive oil for moisture.

Serving Suggestions

To elevate your Herb Roasted Veggie Pasta when serving guests, consider garnishing with freshly grated Parmesan cheese or a drizzle of high-quality olive oil. A sprinkle of nutty pine nuts or sunflower seeds adds a delightful crunch and can enhance the dish's nutritional profile. Pairing this pasta with a simple arugula salad dressed with lemon vinaigrette can provide a refreshing counterbalance to the hearty main dish.

For a more filling meal, serve it alongside grilled chicken or shrimp. The light, herb-infused flavors of the pasta make it a wonderful accompaniment to grilled proteins, allowing the meal to be even more satisfying while retaining its healthy roots.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, but reduce the roasting time since frozen vegetables may release more moisture.

→ What can I substitute for balsamic vinegar?

Red wine vinegar or apple cider vinegar work well as substitutes.

→ How can I make this dish gluten-free?

Simply use gluten-free pasta, and ensure other ingredients are gluten-free.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 3 days.