This balsamic roasted vegetable pasta is an easy vegetarian dinner that highlights summer produce. Zucchini, yellow squash and cherry tomatoes are quickly tossed in a garlicky balsamic vinaigrette, roasted until tender and caramelized, then combined with penne, grated Parmesan and fresh basil. Serve with a simple green salad for a complete, veggie-forward meal.
Why You’ll Love This Recipe
Mostly sheet-pan cooking. Roasting concentrates the flavors of summer vegetables with very little hands-on time. The method keeps prep simple while delivering maximum flavor.
Balsamic vinaigrette doubles as a marinade. The same bold vinaigrette that dresses salads also seasons the vegetables beautifully. The veggies pick up flavor immediately when tossed in the dressing, so you don’t need to marinate them for long.
Versatile leftovers. This pasta is great reheated or served cold as a roasted vegetable pasta salad. If serving it cold, stir in a handful of baby spinach or arugula for extra greens.
The Ingredients
You’ll need the following:
- Vegetables: Zucchini and yellow squash (interchangeable) plus cherry tomatoes. These roast nicely together and make the dish bright and tender.
- Pasta: Short shapes work best—penne is ideal, but orecchiette or fusilli are excellent alternatives.
- Parmesan: Stir grated Parmesan into the pasta and vegetables for savory umami. Pecorino works if you prefer a sharper flavor.
- Basil: Fresh basil ribbons finish the dish with fragrant, bright notes. If you don’t have fresh basil, a spoonful of basil pesto can be added to the dressing.
- Balsamic vinaigrette: Make a dressing from minced garlic, whole grain mustard, balsamic vinegar, extra virgin olive oil, salt and pepper. Mince the garlic into a paste so it blends into the dressing and won’t burn while roasting.
How To Make This Balsamic Roasted Vegetable Pasta
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
1. Make the marinade and toss the vegetables. In a large bowl whisk together minced garlic, whole grain mustard, kosher salt, black pepper, balsamic vinegar and olive oil. Add the zucchini, yellow squash and cherry tomatoes, and stir until the vegetables are evenly coated. Use a slotted spoon to transfer the vegetables to the prepared pans so excess dressing stays in the bowl.
2. Roast the veggies. Spread the vegetables in a single layer and roast 25–30 minutes, until the squash is tender and lightly browned at the edges and the tomatoes are wrinkled and juicy.
3. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain well.
4. Toss everything together. Put the drained pasta back in the empty bowl with any remaining dressing, then fold in the roasted vegetables, grated Parmesan and chopped basil until everything is coated and combined.
Serving
Serve this roasted veggie pasta warm or at room temperature with an extra sprinkle of Parmesan. A simple green salad complements the meal—try arugula with lemon vinaigrette, a classic house salad, or a chopped Italian-style salad for brightness and crunch.
Balsamic Roasted Vegetable Pasta
With zucchini, yellow squash and cherry tomatoes, this balsamic roasted vegetable pasta is an easy vegetarian dinner.
By: Paige Adams
Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 4
Ingredients
- 3 garlic cloves, minced into a paste*
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 2 medium yellow squash, quartered lengthwise and cut into 1/2-inch pieces
- 1 pint cherry tomatoes
- 8 ounces penne pasta
- 1/4 cup grated Parmesan, plus more for serving
- 1/4 cup chopped basil
Instructions
- Preheat the oven to 400°F. Line two sheet pans with parchment paper.
- In a large bowl whisk the garlic paste, mustard, salt, pepper, balsamic vinegar and olive oil.
- Stir the vegetables into the balsamic marinade to coat them evenly.
- Use a slotted spoon to transfer the vegetables to the prepared sheet pans, leaving excess marinade in the bowl. Roast 25–30 minutes until the squash is tender and browned at the edges and the tomatoes are wrinkled.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain.
- Toss the drained pasta with the remaining marinade in the bowl. Fold in the roasted vegetables, Parmesan and basil.
- Divide among plates or bowls and top with additional grated Parmesan as desired.
Notes
*Use a microplane or fine grater to mince the garlic into a paste so it blends smoothly into the dressing and won’t burn while roasting.
Substitutions: Use orecchiette or fusilli instead of penne, or choose gluten-free pasta if needed. To make the dish vegan, omit the Parmesan or replace it with nutritional yeast or a plant-based alternative.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of olive oil or in the microwave. This pasta also makes a flavorful cold salad—allow it to sit at room temperature for 15 minutes, then toss with baby spinach or arugula.
Nutrition (approx.)
Calories: 423 kcal | Carbohydrates: 57 g | Protein: 13 g | Fat: 17 g | Fiber: 5 g
Additional Info
Course: Pasta & Noodles | Cuisine: Italian | Diet: Vegetarian