Save My kitchen window was open one spring afternoon when the smell of roasted peppers drifted in from next door. That neighbor, an older Italian woman who hung her laundry by hand, waved and called out something about vegetables being at their peak. I had a fridge full of them, no plan, and a box of penne. What came together that evening wasn't fancy, but it tasted like the season itself had landed on my plate.
I made this for a group of friends who showed up unannounced on a Saturday. No one expected much since I was still in my pajamas at noon, but when I pulled the tray of roasted vegetables from the oven, golden and fragrant, the kitchen went quiet. We ate straight from the skillet, passing around forks and debating whether the broccoli or the bell peppers were the real star. It became the kind of meal people bring up months later.
Ingredients
- Penne or fusilli pasta (340 g): These shapes catch the olive oil and little bits of vegetable in their ridges, making every bite satisfying.
- Zucchini and yellow squash (1 medium each): They roast into tender, slightly sweet ribbons that practically melt into the pasta.
- Red and yellow bell peppers (1 each): Roasting them brings out a natural sweetness and a little char that adds depth.
- Red onion (1 small): It softens and caramelizes in the oven, adding a mellow, almost jammy sweetness.
- Cherry tomatoes (150 g): They burst and release their juices, creating a light, fresh sauce that clings to everything.
- Broccoli florets (120 g): The edges get crispy and nutty, which balances the softer vegetables beautifully.
- Extra virgin olive oil (3 tbsp, divided): Use good quality here since it ties everything together and you will taste it.
- Garlic (3 cloves, minced): Sautéed just until fragrant, it perfumes the whole dish without overpowering the vegetables.
- Dried Italian herbs (1 tsp): A simple blend that adds warmth and makes the kitchen smell like a trattoria.
- Salt, black pepper, red pepper flakes: These bring out the natural flavors and add a subtle kick if you like a little heat.
- Parmesan cheese (50 g, freshly grated): The salty, nutty richness melts into the warm pasta and makes everything taste more complete.
- Fresh basil or parsley (2 tbsp): A handful of fresh herbs at the end brightens the whole dish and makes it feel alive.
- Lemon wedges (optional): A squeeze right before eating adds a pop of acidity that wakes up your palate.
Instructions
- Prep the oven and vegetables:
- Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Spread the zucchini, squash, peppers, onion, tomatoes, and broccoli across the sheet, drizzle with 2 tablespoons of olive oil, and season with Italian herbs, salt, and pepper, tossing gently so every piece gets coated.
- Roast until golden:
- Slide the tray into the oven and roast for 18 to 20 minutes, stirring halfway through. You want the edges to turn golden and the vegetables to soften but still hold their shape.
- Cook the pasta:
- While the vegetables roast, bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Sauté the garlic:
- In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic. Let it sizzle for about 30 seconds until it smells incredible but hasn't browned.
- Bring it all together:
- Add the roasted vegetables and drained pasta to the skillet, tossing gently with tongs. If it feels dry, add a splash of the reserved pasta water to loosen everything up and help the flavors meld.
- Finish and serve:
- Remove the skillet from the heat and stir in half the Parmesan and most of the fresh herbs. Taste and adjust the seasoning, then serve hot with the remaining cheese, extra herbs, and lemon wedges on the side.
Save One evening I served this to my brother, who claims he does not like vegetables. He went back for seconds without a word, then texted me the next day asking for the recipe. That quiet moment of watching someone enjoy something they thought they would not, that is when I knew this dish had earned its place in my regular rotation.
How to Choose Your Vegetables
The beauty of this dish is that it bends to the season and your mood. In spring, I swap in asparagus and snap peas. In fall, I use mushrooms and butternut squash. The key is cutting everything into similar sized pieces so they roast evenly. If something feels too watery, like eggplant, salt it lightly and let it sit for ten minutes before roasting to draw out excess moisture.
Making It a Full Meal
When I want more protein, I toss in sautéed shrimp during the last minute of cooking or stir in a can of drained chickpeas with the vegetables. Leftover rotisserie chicken works beautifully too. The pasta is hearty enough on its own, but adding something with a bit of heft makes it feel like a meal that will carry you through the evening.
Storage and Reheating
This keeps well in the fridge for up to three days, though the vegetables soften a bit more as they sit. I reheat it gently in a skillet with a splash of water or broth to bring back some moisture. It is also surprisingly good cold, straight from the container, when you are standing at the counter wondering what to eat for lunch.
- Store in an airtight container and keep the extra Parmesan separate so it does not get soggy.
- If you are meal prepping, undercook the pasta slightly since it will continue softening in the fridge.
- Refresh leftovers with a drizzle of olive oil and a handful of fresh herbs before serving.
Save This is the kind of recipe that grows with you, changing as your tastes and your vegetable drawer change. Every time I make it, it tastes a little different, and that is exactly how it should be.
Common Questions
- → Can I prepare the vegetables ahead of time?
Yes, you can chop and prep vegetables up to 24 hours in advance. Store them in airtight containers in the refrigerator. Roast them fresh just before serving for the best texture and flavor.
- → What's the best pasta shape for this dish?
Penne and fusilli work wonderfully as they catch the oil and vegetable pieces. You can also use farfalle, rotini, or any short pasta that holds sauce well.
- → How do I make this dairy-free?
Simply omit the Parmesan cheese or substitute it with a nutritional yeast or plant-based Parmesan alternative. The dish remains flavorful with the roasted vegetables and garlic-infused oil.
- → Can I use frozen vegetables instead of fresh?
Frozen vegetables can work, though they may release more moisture. Thaw and pat them dry before roasting to achieve better caramelization and prevent a watery sauce.
- → What vegetables can I substitute?
Try asparagus, snap peas, mushrooms, artichoke hearts, or green beans. Adjust roasting time based on vegetable size and density to ensure even cooking.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of pasta water or olive oil to restore creaminess.