This recipe is nearly a one dish, sheet-pan supper. Just boil noodles while all the veggies roast together. The tomatoes burst and mix with butter to form a rich delicious sauce to spoon over the pasta. Top with grated parmesan. Roasted Garden Veggie Pasta is absolutely full of fresh flavor and couldn’t be easier to make.
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This recipe is called “Garden” Veggie pasta but you can go ahead and call it refrigerator veggie pasta if you like – It just doesn’t have the same ring to it!
Really this pasta can be made with ANY veggies you have. I love to make this when I have just a little bit of this and a little bit of that left in the crisper drawer.
OH, Tomato How I love Thee,
The only non-negotiable in this recipe is the tomatoes. You could use any shape or variety of tomato you like – cherry, plum, sauce, paste – whatever you have.
BUT – you just HAVE to have the tomatoes to roast, soften and BURST open releasing their sweet, savory juices. This is what makes the sauce!!
Come along with me while I make 5 Fall dinners including this Roasted Garden Veggie Pasta!
What you will need for Roasted Garden Veggie Pasta
- 3 cups of cherry or plum tomatoes (or rough chopped larger tomatoes)
- 2 cups sliced zucchini
- 1cup sliced yellow squash
- 1 bell pepper sliced
- 1 thinly sliced red onion (sweet yellow onions are amazing here too!)
- 2 Tbsp minced garlic
- 3 Tbsp olive oil
- 1/2 tsp ground pepper
- 2 tsp salt
- 3 Tbsp butter
- 1 lb. linguini noodles cooked in salted water
- 1/2 cup grated parmesan
- 1/3 cup fresh chopped basil or parsley
Feel free to add other veggies too. If you are a garlic lover like me, add whole or half cloves to the pan to roast and become sweetly nutty.
How to Make Roasted Garden Veggie Pasta
- Preheat oven to 450 degrees.
- Bring large pot of salted water to boil.
- Add pasta to boiling water and cook according to package directions.
- Drain pasta into a large bowl but RESERVE 1/2 cup of cooking liquid because you will use it later to make the sauce.
- Using 2 large sheetpans, spread all veggies out on pans. Drizzle with olive oil, sprinkle with mined garlic and salt and pepper.
- Place pans of veggies in oven and roast for 20-25 mins, tossing/stirring the veggies halfway through the process.
- When veggies are soft, slightly brown and tomatoes have burst open releasing all their yummy juices, add butter to sheet pans and toss.
- Let veggies roast an extra 2-5 minutes to brown the butter slightly and deepen the flavor. (You don’t have to do this part but trust me when I say the brown butter flavor with the veggies is out of this world!)
- Remove pans from oven and add all veggies and cooking juices to the pasta.
- Toss with butter, parmesan and basil and/or parsley. Add more salt and pepper to taste and pasta cooking liquid as needed to loosen the pasta.
- Serve with additional parmesan cheese and fresh herbs.
Some great options and add/ins for Roasted Garden Veggie Pasta
This dish is fantastic and filling as is but if you want to up the protein factor you could certainly add grilled chicken, sausage or even thinly sliced beef.
Use any and all veggies you have in your fridge. Use up that last half of onion or few cloves of garlic. Toss in a half wilted leftover head of broccoli.
I added a partial bag of wilted spinach to my pasta for a nutritional punch. Kale would be so good too.
Canned artichoke hearts drained and roasted are divine.
Try adding olives when tossing the pasta at the end – Kalamata, green or black – up the good fats – gotta love a salty tang.
Switch up your cheeses – feta or crumbled blue cheese anyone? YES PLEASE!!
Hey Friend,
I love simple nutritious, family style recipes like this. I have a few go-to recipes that help me use up what I have in the fridge and not being wasteful is even better! This recipe has it all. Once you have the basic method you really can be creative and mix it up- add what you have and what your family likes. You will always end up with a easy and delicious dinner.
I hope you enjoy this one thoroughly!
How about another AMAZING and healthy Pasta Recipe?!
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This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.
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Roasted Garden Veggie Pasta
This recipe is nearly a one dish, sheet-pan supper. Just boil noodles while all the veggies roast together. The tomatoes burst and mix with butter to form a rich, silky sauce to spoon over the pasta. Top with grated parmesan.
Ingredients
- 3 cups of cherry or plum tomatoes
- 2 cups sliced zucchini
- 1 cup sliced yellow squash
- 1 bell pepper sliced
- 1 thinly sliced red onion
- 2 Tbsp minced garlic
- 3 Tbsp olive oil
- 1/2 tsp ground pepper
- 2 tsp salt
- 3 Tbsp butter
- 1 lb. linguini noodles
- 1/2 cup grated parmesan
- 1/3 cup fresh chopped basil or parsley
Instructions
- Preheat oven to 450 degrees.
- Bring large pot of salted water to boil.
- Add pasta to boiling water and cook according to package directions.
- Using 2 large sheet-pans, spread all veggies out on pans. Drizzle with olive oil, sprinkle with mined garlic and salt and pepper.
- Place pans of veggies in oven and roast for 20-25 mins, tossing/stirring the veggies halfway through the process.
- When pasta is al dente, drain into a large bowl. - RESERVE 1/2 cup of cooking liquid.
- When veggies are roasted, soft, slightly brown and tomatoes have burst open releasing all their yummy juices - add butter to both sheet pans and toss veggies to coat.
- Let veggies roast an extra 2-5 minutes to brown the butter slightly and deepen the flavor.
- Remove pans from oven and add all veggies and cooking juices to the pasta.
- Toss with parmesan and basil and/or parsley. Add pasta cooking liquid as needed to loosen the pasta.
- Serve with additional parmesan cheese and fresh herbs.
Notes
Toss any veggies you have or like on the sheetpans to roast. I really like to add chunks of garlic too.
Feel free to add protein to this dish if you like. Roasted or grilled chicken, sausage or thinly sliced beef would be amazing.
