This roasted vegetable pasta recipe makes it easy to eat the rainbow! This colorful, veggie-packed dish is perfect for a quick weeknight meal!

Roasted Vegetable Pasta
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Pasta is one of my favorite foods and I love this recipe because I can eat a big plate of pasta knowing I’m also getting in a few servings of vegetables. It’s easy to swap in whatever vegetables you have in the fridge and using whole wheat pasta means this dinner is packed with protein and fiber.

I really like Barilla’s protein-plus pasta, which is what I used for this recipe, but Banza and Chickapea also make great options. By adding in a rainbow of vegetables, we can round out the meal with lots of fiber and nutrients. Adding pesto is an easy way to add lots of flavor to the dish without adding more work to your dinner routine.

Feel free to use the veggies you have in your fridge! You can use any color bell pepper, any color onion, or any type of summer squash. You could also toss in some spinach or peas into the pasta water during the last minute of cooking the pasta.

My Favorite Store Bought Pesto

You can make the basil pesto from scratch, but if you want to save time you can definitely use prepared pesto. My favorite store bought pesto is Buitoni’s Pesto, which has a great flavor that tastes homemade. America’s Test Kitchen recommended it and I’m glad I tried it! It’s the best tasting pesto I’ve found so far. If you’re looking for a vegan pesto, try the Trader Joe’s Kale & Pine Nut pesto!

How to Make Roasted Vegetable Pasta

In a large bowl, toss the vegetables with the olive oil and Italian seasoning. Spread onto a baking sheet.
Roast for 15 minutes. Flip the vegetables and continue to roast for 5-10 minutes until lightly browned.
Walnut Pesto
Prepare a batch of homemade pesto or use store-bought.
Remove the vegetables from the oven and combine with cooked pasta. Stir in pesto and season with salt and pepper to taste.

What to Serve with Vegetable Pasta

This recipe is hearty and delicious all by itself. It’s a great one-bowl meal because it’s already loaded with veggies. But if you’re looking for something to pair with this pasta, try my vegan Caesar salad with crispy chickpeas for a filling and delicious side. If you need something quick, my air fryer green beans are also a delicious option. I have a list of the best side dishes for pasta, so check out if you want to see more ideas!

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Roasted Vegetable Pasta

Roasted Vegetable Pasta

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This roasted vegetable pasta recipe makes it easy to eat the rainbow! This colorful, veggie-packed dish is perfect for a quick weeknight meal!

Ingredients

Units Scale
  • 12oz whole wheat pasta
  • 1 red bell pepper chopped into 1” pieces
  • 1 red onion sliced into 1” pieces
  • 1 small zucchini, sliced into 1” pieces
  • 1 small yellow squash sliced into 1” pieces
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 cup basil pesto

  • Optional: Parmesan cheese, crushed red pepper flakes

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss the vegetables with the olive oil and Italian seasoning.
  3. Spread onto a baking sheet lined with parchment paper and avoid crowding the vegetables. You may need to use two baking sheets.
  4. Bake for 15 minutes.
  5. Flip the vegetables and continue to roast for 5-10 minutes until lightly browned.
  6. Cook the pasta according to the package directions.

  7. Remove the vegetables from the oven and combine with cooked pasta. Stir in pesto and season with salt and pepper to taste.