top of page

Roasted Vegetable Pasta

This is one of my all-time favorite recipes and I keep making it over and over again, just switching out the veggies for some variation! Its plant based, and you can make it fully vegan by switching out the cheese for vegan Parmesan. My husband also loves it, so that says a lot! :) If you want to add meat, some roasted chicken usually works well for him.

I found it on The Food Network and I'll post the base recipe here and then add some suggestions on other veggies you can add!

vegetable pasta dish
My favorite veggie pasta from the Food Network! Image Credit: The Food Network


  • Kosher salt

  • 2 small zucchini, halved lengthwise and sliced 1/2 inch thick

  • 1 bunch asparagus, trimmed and cut into 2-inch pieces

  • 3 tablespoons extra-virgin olive oil

  • Freshly ground pepper

  • 1 small onion, diced

  • 2 cloves garlic, thinly sliced

  • 1 28-ounce can diced tomatoes

  • 1/2 cup grated pecorino romano or parmesan cheese, plus more for topping

  • 9 ounces fresh linguine

  • 1/2 cup chopped fresh basil (you can also use dried if you dont have fresh)


  1. Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil.

  2. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes.

  3. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese.

  4. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce.

  5. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil.

  6. Divide among bowls and top with more cheese.

This is such a simple meal to make, easy enough for busy weeknights. Some alternatives that I like playing with:

  • Try using fresh tomatoes instead of canned

  • Switch out the veggies as you please! I like adding in broccoli, green beans, bell peppers, and I think I've even mixed in some mushrooms and carrots once or twice! Play with it and find your favorite combos!

  • Try using other spices like oregano and thyme




bottom of page