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Roasted Vegetable Pasta

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.
Servings 4 servings


  • 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.

Recipe Notes

*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.

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