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Roasted Vegetable Pasta

This is a great idea for a simple dinner.


Not all recipes need long lists of ingredients to be good. Sometimes you just need to be inspired by a good idea, or reminded of something that you’ve made before. This Roasted Vegetable Pasta is one of those recipes.  Just a simple, easy, delicious idea.


I find that my favorite recipes are ones that are simple, use quality ingredients, and are then combined to make a delicious dish.  When I see a photo of a dish that looks amazing, then review the recipe and see that it is very easy, my eyes light up and it is quite likely a recipe that I will try soon.  Or, maybe I’m just inspired by the idea of the recipe and can then just easily switch it up to suit my tastes.


The critical quality ingredient here is the cheese.  For the best tasting dish, use freshly grated, quality cheese.  I love romano cheese and only buy Locatelli Romano, and yes, I can tell the difference between brands.  If you prefer parmesan, then use Parmegiano Reggiano.  I happen to enjoy the stronger and saltier taste of romano depending upon how I’m using it, but use whatever you like best.


I have another version of this recipe that has a few more ingredients that I will save for another post.  For today, we’re keeping it simple.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Yield: 4 servings

Ingredient amounts are only a guideline. I never measure for this recipe and usually make two or three trays worth of vegetables, happy to have leftovers to use as a side dish or a delicious addition to a salad or sandwich.


  • 8-10 ounces dried angel hair pasta, I use Barilla Plus
  • 2 small zucchini
  • 2 small yellow squash
  • 3 bell peppers, 1 each red, yellow and orange
  • 1 medium yellow or white onion
  • olive oil
  • salt and pepper
  • Locatelli Romano cheese


  1. Preheat oven to 450 degrees F. Line a large sheet pan with foil.
  2. Chop all vegetables into large, but still bite sized chunks. Place on the prepared sheet pan in a single layer.
  3. Pour a few tablespoons of olive oil over the cut vegetables and toss with your hands to cover evenly.
  4. Salt and pepper to taste and bake for about 25-30 minutes until vegetables are tender and have some charred, roasted edges.
  5. While vegetables are roasting, bring a large pot of water to boil. When it comes to a boil, season the water with salt to taste. You want enough salt in the water to season your pasta, but you don't want it too salty or your pasta will be too salty. Cook pasta according to directions.
  6. Drain cooked pasta and serve topped with roasted vegetables. Sprinkle with freshly grated cheese.


*You can chop vegetables in advance and store in airtight containers or zip lock bags in the refrigerator.

*I usually keep the squash separate from the peppers and onions while storing.

*When you're ready to cook, just toss with oil and season before roasting.

The Merchant Baker Copyright © 2014

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