Garden-Fresh Roasted Veggie Pasta: A Zingy Herb Sauce Recipe

Crafting a delightful garden-fresh roasted vegetable pasta with herb-infused sauce brings vibrant colors and incredible flavors to your dinner table.

Mediterranean ingredients dance together in a symphony of freshness.

Colorful bell peppers, zucchini, and eggplant caramelize beautifully when roasted at high temperatures.

Fragrant herbs like basil and thyme add unexpected depth to each bite.

Simplicity meets elegance in this quick weeknight meal that feels both rustic and refined.

Seasonal vegetables transform ordinary pasta into an extraordinary culinary experience.

I promise this recipe will become a regular favorite in your kitchen.

FAQ For Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

• Can I use different vegetables in this recipe?

Yes! Feel free to swap in seasonal or favorite vegetables like eggplant, asparagus, or carrots. Just cut them into similar-sized pieces to ensure even roasting.

• Do I need fresh herbs or can I use dried?

Dried herbs work perfectly fine. If using dried basil or Italian seasoning, use about half the amount compared to fresh herbs to prevent overpowering the dish.

• Is this recipe vegetarian-friendly?

Absolutely! This recipe is naturally vegetarian. For added protein, you can easily incorporate chickpeas, tofu, or plant-based protein without changing the core recipe.

• How can I make this recipe more kid-friendly?

Try cutting vegetables into smaller, uniform pieces and involving kids in the cooking process. Some children might enjoy picking their favorite vegetables to roast or helping toss ingredients.

Why Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce Feels So Cozy

• Boost Vegetable Intake: Pack your plate with colorful, nutrient-rich roasted vegetables that transform ordinary pasta into a wholesome, delicious meal.
• Master Simple Cooking Techniques: Learn to roast vegetables perfectly, creating caramelized edges and intense flavors with minimal kitchen skills required.
• Customize Your Comfort Meal: Easily swap vegetables or add protein to match your taste preferences, making this recipe adaptable for different dietary needs and cravings.
• Quick Weeknight Winner: Prepare a complete, satisfying dinner in less than an hour using basic ingredients and straightforward cooking methods that minimize cleanup.

All Ingredients For Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

• Zucchini: A tender summer squash that adds a mild, fresh flavor to the roasted vegetable mix.
• Yellow Squash: Provides a soft texture and subtle sweetness to complement other roasted vegetables.
• Bell Peppers: Contribute a vibrant color and sweet, slightly charred taste when roasted.
• Cherry Tomatoes: Add bursts of juicy, tangy flavor and bright color to the dish.
• Onion: Brings a deep, caramelized sweetness when roasted in the oven.

• Pasta: The hearty base that carries the roasted vegetables and sauce.
• Marinara Sauce: A classic tomato-based sauce that ties all the ingredients together.

• Olive Oil, Garlic Powder, Italian Seasoning, Salt, Pepper: Create a flavorful coating that enhances the vegetables' natural taste.
• Fresh Basil, Parmesan Cheese: Optional toppings that add a fresh herb note and rich, salty finish.

How To Cook Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

Step 1: Prepare Baking Sheet and Oven

Crank up your oven to a toasty 400°F. Grab a large baking sheet and line it with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Toss Colorful Vegetables

• Zucchini
• Yellow squash
• Bell peppers
• Onion
• Cherry tomatoes

Tumble these beauties into a mixing bowl. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.

Give everything a good toss until each piece is deliciously coated.

Step 3: Roast Vegetable Medley

Spread the seasoned vegetables in a single layer across the prepared baking sheet.

Slide the sheet into the hot oven and roast for 20-25 minutes. Halfway through, give the vegetables a quick stir to ensure even caramelization and golden edges.

Step 4: Cook Pasta Perfectly

Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt.

Cook pasta until it reaches that ideal al dente texture. Before draining, scoop out 1/2 cup of pasta water – this liquid gold will help create a silky sauce later.

Step 5: Create Herb-Infused Sauce

Return the same pot to the stove. Pour in marinara sauce and warm it gently.

Fold in the roasted vegetables and cooked pasta, mixing everything together. If the sauce seems too thick, splash in some reserved pasta water to create a luxurious, clingy coating.

Step 6: Serve and Garnish

Transfer the pasta to serving plates. For an extra burst of freshness, sprinkle with torn basil leaves and a snowfall of grated Parmesan cheese.

Enjoy your garden-fresh creation while it’s steaming hot!

Cooking Tips For Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

• Select seasonal, ripe vegetables for maximum flavor and natural sweetness during roasting.
• Slice vegetables uniformly to ensure even cooking and prevent burning or uneven caramelization.
• Use high-quality extra virgin olive oil for better taste and enhanced vegetable roasting results.
• Reserve pasta water as a secret weapon to create silky sauce texture and help ingredients bind together perfectly.
• Experiment with different herb combinations like thyme, rosemary, or oregano to personalize the dish's aromatic profile.

New Takes On Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

• Mediterranean Remix: Replace Italian seasoning with za'atar spice blend, add crumbled feta cheese, and garnish with chopped fresh mint for a Greek-inspired flavor profile.
• Spicy Southwest Version: Swap marinara with chipotle sauce, add black beans, corn kernels, and top with cilantro and queso fresco for a zesty Mexican-style pasta.
• Creamy Protein Boost: Mix in grilled chicken or shrimp, stir roasted vegetables into a light alfredo sauce instead of marinara, and sprinkle with toasted pine nuts for extra richness.
• Vegan Power Bowl: Use gluten-free pasta, substitute marinara with cashew cream sauce, include roasted chickpeas, and finish with nutritional yeast for a plant-based protein punch.

What To Serve With Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

• Perfectly Paired Wine Selection: Choose a crisp, light-bodied white wine like Pinot Grigio or Sauvignon Blanc to complement the roasted vegetable's delicate flavors and cut through the richness of the marinara sauce.
• Herbaceous Sidekick: Serve a fresh arugula salad with lemon vinaigrette to enhance the herb notes in the pasta and provide a peppery, bright counterpoint to the roasted vegetables.
• Crusty Bread Companion: Add warm, crusty garlic bread or focaccia to soak up the flavorful sauce and provide a satisfying textural contrast to the soft pasta and tender roasted vegetables.
• Mediterranean-Inspired Appetizer: Start with a small plate of marinated olives and herbed goat cheese to echo the Italian seasonings in the dish and prepare the palate for the main course.

How To Store Garden-Fresh Roasted Vegetable Pasta With Herb-Infused Sauce

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. Separate pasta and sauce to maintain texture and prevent sogginess.
• Freeze: Transfer cooled pasta to freezer-safe containers, removing excess air. Freeze for 1-2 months. Thaw overnight in the refrigerator before reheating.
• Microwave Reheat: Place pasta in a microwave-safe dish, sprinkle with a few tablespoons of water, and cover. Heat in 30-second intervals, stirring between each, until thoroughly warm.
• Stovetop Reheat: Warm pasta in a skillet over medium-low heat, adding a splash of water or extra marinara sauce to prevent drying. Stir gently until heated through and serve immediately.

Garden-Fresh Roasted Vegetable Pasta with Herb-Infused Sauce Recipe

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4.6 from 31 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Succulent garden-fresh roasted vegetable pasta with herb-infused sauce brings Mediterranean warmth to weeknight dinners. Colorful vegetables and aromatic herbs dance together, creating a simple yet sophisticated meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 12 ounces (340 grams) penne pasta
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved

Seasoning and Herbs:

• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste
• 1/4 cup fresh basil, chopped

Sauce and Cheese:

• 1 cup marinara sauce
• 1/4 cup grated Parmesan cheese

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Instructions

1. Prepare the oven at 400°F and arrange a parchment-lined baking sheet to ensure even roasting of vegetables.
2. Create a flavor-packed coating by thoroughly mixing zucchini, yellow squash, bell peppers, onion, and cherry tomatoes with aromatic olive oil and seasonings until every piece is evenly dressed.
3. Distribute the seasoned vegetables across the baking sheet in a single, uncrowded layer to promote optimal caramelization during the 20-25 minute roasting process.
4. Simultaneously cook pasta in generously salted boiling water until it reaches perfect al dente texture, carefully preserving 1/2 cup of starchy cooking liquid before draining.
5. Revitalize the same cooking pot by gently warming marinara sauce, then integrate the beautifully roasted vegetables and freshly cooked pasta, allowing the ingredients to meld together harmoniously.
6. Adjust the sauce’s consistency using reserved pasta water, ensuring a smooth and silky texture that coats every pasta strand.
7. Present the dish immediately, garnishing with vibrant fresh basil leaves and a delicate sprinkle of Parmesan cheese to elevate the visual and flavor profile.

Notes

• Customize roasting time based on your preferred vegetable texture, checking every 10 minutes for golden edges and tender centers.
• Create a gluten-free version by substituting regular pasta with zucchini noodles or chickpea pasta for added protein and dietary flexibility.
• Enhance flavor depth by adding a splash of balsamic vinegar during vegetable roasting to caramelize and intensify natural sweetness.
• Prep extra roasted vegetables to store in the refrigerator for quick meal additions throughout the week, saving time on future cooking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 6 g
• Sodium: 450 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 12 g
• Cholesterol: 10 mg