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Pasta with Roasted Vegetables

Pasta with Roasted Vegetables
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
  • 1 pound fresh mixed vegetables, such as: (green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppersmushrooms)
  • Salt and pepper to taste
  • 1 tsp. Italian seasoning
  • 2 tbsp. vegetable or olive oil
  • 2 tsp. balsamic vinegar
  • 2 tbsp. grated Parmesan cheese
  • 1/4 cup vegetable broth



1 Preheat oven to 500-o F. Prepare pasta according to package directions.

2 While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer.

3 Season with salt, pepper and Italian seasoning, and brush lightly with oil.

4 Roast in a 500-o F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside.

5 Chop vegetables into 1-inch pieces.

6 When pasta is done, drain well.

7 Toss cooked pasta with vegetable juice, vegetables, vinegar, broth and Parmesan cheese. Serve immediately.

Source: National Pasta Association