Roasted Vegetable Pasta

Prep Time: 20 min, Cook Time 35 min

This base recipe would be delicious with any roasted vegetables. I just happened to have a LOT of broccoli on hand that I needed to cook up. This would also be delicious with zucchini or asparagus.

I also LOVE roasting tomatoes! It brings out so much flavor and makes the dish feel really rustic.

Chop vegetables and place in a single layer on a large cookie sheet. Drizzle with olive oil, garlic and sea salt and pepper.

Meanwhile, cook the pasta in a large pan or stockpot. I used whole wheat spaghetti but any kind of pasta will work. I also add a little minced garlic and sea salt to my pasta water to give it a little more flavor.

For a pasta dish, this is still incredibly light and comes together pretty quickly, making it a great weeknight dinner option.


  • 5 c broccoli florets
  • 4 roma tomatoes, chopped into large chunks
  • 1 T minced garlic
  • 1 T olive oil
  • 16 oz pasta of choice
  • Sea salt
  • Pepper
  • Red pepper flakes (optional)


  1. Preheat oven to 350°.
  2. Chop vegetables and tomatoes and place in a single layer on a large cookie sheet.
  3. Drizzle with olive oil, minced garlic, salt and pepper. Toss gently to coat.
  4. Bake for 30 min or just until broccoli tips start to brown. Stir every 10-15 min.
  5. Meanwhile bring water to a boil in a large pot or pan. Add salt and a little garlic to the water, if desired.
  6. Cook pasta according to package directions or until al dente.
  7. Reserve 1 c pasta water before draining noodles.
  8. Add noodles, pasta water and roasted veggies back to the pot and stir gently to combine.
  9. Top with a drizzle of olive oil and a sprinkling of sea salt, fresh ground pepper and red pepper flakes for serving.

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