This Roasted Vegetable Pasta is the perfect recipe for anyone that loves to meal prep, or who is looking for a way to use up leftover grilled vegetables. This easy pasta dinner makes a great weeknight dinner that comes together in less than thirty minutes.
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Introduction
Are you a busy mom?
Do you meal prep over the weekend so that you can serve simple and tasty weeknight meals to your family?
If your family likes pasta, you will love the convenience of these Lasagna roll-ups made with this quick tomato sauce. They can be made in advance, frozen and ready to bake when you need them.
Do you often make extra roasted or grilled vegetables as part of your meal prep planning?
If you answered yes, and are looking for vegetarian pasta dishes, great! I have the perfect recipe for you… with an Italian twist!
A few weeks ago, I shared this wonderful recipe for roasted vegetables with all of you. This recipe is a great side dish to go with pasta, but it makes a quick pasta supper ready in under thirty minutes when it is combined with pasta.
Although most of the vegetables used in this simple homemade dinner have already been roasted, my family and I are great fans of caramelized shallots and stir-fried mushrooms.
So with an investment of an additional fifteen minutes of prep time, you will quickly appreciate, after your first bite, that it was worth your efforts.
So go ahead and grab one large pot and one large pan because supper will be served in less than 30 minutes!
Instructions
Let’s begin making this recipe by bringing a large pot of salted water to a rolling boil. While we wait for that to happen, let’s get started with the vegetables.
Although the roasted vegetables have already been prepped, we will stir fry some more vegetables to make an already great pasta dish extraordinary.
Over medium-high heat, heat about 2 tablespoons of extra virgin olive oil in a heavy-bottomed pan. Add about ½ cup of thinly sliced shallots and stir fry for 1-2 minutes; reduce the heat to medium and give them a little stir every few minutes or so.
If you don’t have any shallots, you can still make this recipe with one medium onion.
So now, while we continue to wait for the water to boil and the shallots to caramelize, chop up about a good handful (or more!) of mushrooms. Add them to the shallots and increase the heat to medium-high.
By this time, the water should be at a rolling boil. Add about half a pound of your favorite pasta to the boiling water and cook according to the package instructions.
Meanwhile, your shallots (or onions) and mushrooms should have a nice color to them and be nicely caramelized. Add the roasted vegetables (previously prepped) and combine. Add about one ladle of the pasta water and turn up the heat.
The pasta should almost be at the “al dente” stage. This means that there is still a little resistance when chewing it.
Add the pasta to the veggies while reserving a ladle or so of the pasta water, and toss together. If you judge the pasta dish to be on the dry side, add a little more of the pasta water.
The only thing left to do is plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
Tips
- caramelizing the shallots (or onions) creates the surprising element of sweetness to this humble pasta dish, don’t miss out on this;
- the starch from the pasta water helps the vegetables cling to the pasta. Make sure not to skip this step.
Make this recipe your own by
- topping it with Ricotta Salata, or mozzarella;
- replace the parmesan cheese with pecorino romano;
- if you like heat, add a few pinches of red pepper flakes;
- increasing the fiber and protein content by adding lentils or other legumes;
- replacing the Italian parsley with other fresh herbs like fresh basil;
- using different pasta grains such as whole wheat or spelt.
FAQ
Using pasta water will not only improve the overall flavor and texture of your dish, but the starch in the water will thicken the overall texture of your pasta dish.
As a dietitian, I have been asked numerous times about whether or not pasta is healthy. The short answer to this is that anything eaten in moderation is fine. Always look at the facts and not the latest diet trends.
Pasta contains many beneficial vitamins, minerals and antioxidants (not limited to iron, fiber, B vitamins, to name but a few). Why would you want to limit this?
As a general point of reference, make sure you have three to four times the amount of vegetables than the amount of pasta. In this way, you are getting all of the nutrition provided by the vegetables.
Remember that whenever half of your plate is filled with nutritious and healthy vegetables, like this pasta with roasted veggies, you are well on your way to healthier eating.
There are endless options when it comes to vegetable and pasta combinations. Zucchini, broccoli, peas, broccoli raab (rapini), caramelized onions, eggplant, bell peppers… as you can see the list is exhaustive! Experiment and have fun… you really can’t go wrong when it comes to pasta and vegetables.
Why this pasta recipe works
The sweetness of the caramelized shallots, mixed with the roasted vegetables, creates a great dish when combined with pasta -total comfort food. Transform leftovers into a roasted vegetable pasta salad when using short pasta.
Easy pasta recipes
If you are looking for easy pasta recipes made with just a few ingredients that are perfect for busy weeknight dinners, be sure to take a look at this lemon pasta recipe. It is great any time of year. Combine it with shrimps or scallops for a complete meal. Another family favorite is this tuna pasta recipe. Such a great summer recipe to help you use up those cherry tomatoes.
Looking for more? Be sure to visit the Pasta Category for more options.
Recipe inspiration
This quick and easy 30-minute meal was the result of me trying to empty my fridge. I combined leftover roasted vegetables and pasta and as they say, the rest is history.
It has since become the perfect pasta night dinner that my whole family enjoys.
So, if you have ever wondered what to do with leftover roasted vegetables… make this delicious pasta recipe!
It really is such an easy weeknight dinner recipe. I hope you all get a chance to try it!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.
Ciao for now,
Maria
★★★★★ If you have made this vegetable pasta recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Roasted Vegetable Pasta
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Ingredients
- ½ pound pasta dry, short or long
- 2-3 tablespoons olive oil extra virgin
- ½ cup shallots minced, about 2-3
- 1-2 cups mushrooms fresh, sliced
- 4 cups roasted or grilled vegetables assorted, leftover
- 1-2 ladles reserved pasta water
- salt and pepper to taste
- ½ cup Parmigiano-Reggiano cheese freshly grated
- 1 bunch parsley minced
Instructions
- Bringing a large pot of salted water to a rolling boil. While we wait, let’s get started with the vegetables.
- Over medium high heat, heat 2-3 tablespoons of extra virgin olive oil in a heavy bottomed pan.
- Add about ½ cup of thinly sliced shallots and stir fry for 1-2 minutes; reduce the heat to medium and give them a little stir every few minutes or so.
- Add the mushrooms to the shallots and increase the heat to medium high.
- By this time, the water should be at a rolling boil. Add about half a pound of your favorite pasta and cook according to the package instructions.
- Add the roasted vegetables (previously prepped) and combine.
- Add about one ladle of the pasta water and turn up the heat, just a bit.
- When the pasta is done, add it to the veggies, while reserving a ladle or so of the pasta water, and toss together. If you judge the pasta dish to be on the dry side, add a little bit more of the pasta water.
- Plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
Notes
Nutrition
This post was originally published on September 6, 2018, and republished on May 20, 2021, with updated content. Thanks for sharing.
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Marianne
I am a really really picky eater and I hate vegetables. That being said, I prepared this dish with one minor exception. After I roasted the broccoli, butternut squash, zucchini and yellow squash, I chopped them up very fine so I couldn’t really see them, then added ricotta cheese. The result was a delicious sauce for the pasta.
Maria
Such a great way to sneak vegetables! Thanks for sharing Marianne!
Paul
During our Covid19 time, I’ve become the meal planner and prep… but I’m no Cook by any means!🙏
But I always try to involve everyone in the menu planning!
My wife Pina suggested a vegetable/pasta meal but I had no idea how to prep it??
Thanks Maria for the delicious meal, not to mention the detailed recipe!
Will definitely be on the menu again 👏👏
Maria
Fantastic Paul! Thanks so much for sharing!
Paula Barbarito-Levitt
Versatile, simple and of course delicious no matter what combination of vegetables you use. What a wonderful way to plan for dinner in advance. And by the way, thank you for your defense of pasta.
Maria
Pasta is such a simple and wonderful food… Thanks so much for stopping by Paula ♥
Ciao Chow Linda
I love this just as is, but if I’m feeling decadent, I might add a bit of heavy cream.
Maria
That would definitely bring this recipe to another level! Thanks for stopping by Linda ♥
Nicoletta Sugarlovespices
We have pasta at least twice a week, and usually one of them is with some kind of vegetables. This roasted vegetable pasta is open to so many variations that it can be on the roster many times and each time be incredibly delicious! Another gorgeous recipe, Maria!
Maria
I agree. You really can’t go wrong with roasted or grilled vegetables and pasta… there is so much flavor! Thanks so much for your kind words and for dropping by Nicoletta 🙂
Val
Had this for supper yesterday evening and it was so delicious! Only had leftover zucchini and it was still great! Thanks for another great recipe Maria 🙂
Maria
That’s exactly why I love this recipe, it is great no matter what veggies you use! Thanks for stopping by and taking the time to comment 🙂