Herb Roasted Veggie Pasta Skillet

Name: Herb Roasted Veggie Pasta Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz pasta (penne or fusilli); 2 cups mixed vegetables (bell peppers, zucchini, carrots); 3 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Parmesan cheese for serving (optional); Fresh herbs for garnish

Highlighted under: Healthy & Light

I absolutely love creating meals that combine vibrant vegetables with comforting pasta, and this Herb Roasted Veggie Pasta Skillet is a favorite. It’s quick to put together and bursts with flavor from the fresh herbs I love to use. I enjoy roasting the vegetables to enhance their natural sweetness, which pairs perfectly with the al dente pasta. Whether it’s a weeknight dinner or a special occasion, this dish comes together effortlessly and has the kind of taste that leaves everyone wanting more. You won’t believe how simple it is to prepare!

Created by

Callie Morgan

Last updated on 2026-01-15T14:16:19.914Z

When I first made this Herb Roasted Veggie Pasta Skillet, I was blown away by how simple ingredients could create such a harmonious dish. The secret lies in roasting the vegetables until they caramelize, which brings out their full flavor. I often mix and match veggies depending on the season or what I have in the fridge, which keeps the dish exciting and fresh every time I make it.

I remember one evening when I had some zucchini and bell peppers lying around, so I added them to the skillet along with garlic and fresh basil. The aromas filled the kitchen, and I knew I had crafted something special. It’s a recipe that welcomes creativity, and I love sharing this with friends who are new to cooking.

        Why You'll Love This Recipe
        Delicious combination of roasted veggies and pasta
Versatile—use any seasonal vegetables you have on hand
Quick to make, perfect for busy weeknights

      

A Perfectly Roasted Veggie Medley

Roasting vegetables at high heat allows their natural sugars to caramelize, resulting in deliciously sweet and savory flavors. For this Herb Roasted Veggie Pasta Skillet, I recommend using a mix of colorful bell peppers, zucchini, and carrots. Their varying textures and tastes not only enhance the dish but also provide a nutrient-packed meal. You can also experiment with other seasonal vegetables—eggplant, asparagus, or even cherry tomatoes work beautifully and bring their unique character to the dish.

To ensure even cooking and browning, it's essential to spread the vegetables in a single layer on the baking sheet. Avoid overcrowding; if the sheet is too full, the veggies may steam rather than roast. Make sure to keep an eye on them as they roast, turning them halfway through to achieve that coveted golden brown exterior, which usually takes about 20 minutes at 425°F (220°C).

Selecting and Cooking Your Pasta

For this recipe, I prefer using penne or fusilli because their shapes hold onto the sauce and roasted veggies beautifully. When cooking the pasta, always add a generous amount of salt to the boiling water. This step is essential, as it enhances the pasta's flavor. Aim for al dente, which usually takes about 9-11 minutes, depending on the brand. You want the pasta to have a slight bite to it, ensuring it stands up well when mixed with the roasted veggies.

After draining, reserve a bit of the pasta cooking water. If you find that the dish ends up too dry after combining everything, a splash of this starchy water can help bring it all together and create a cohesive sauce without additional oil.

Finishing Touches and Serving Suggestions

Once you've combined the roasted veggies and pasta, drizzling with fresh olive oil is crucial as it adds richness and brings all the flavors together. If you’re a fan of complexity, consider adding a squeeze of fresh lemon juice or a sprinkle of red pepper flakes for a zesty kick. Both options can brighten the whole dish and elevate your dining experience significantly.

To serve, I like to sprinkle grated Parmesan cheese over the top. If you're aiming for a vegan option, try using nutritional yeast instead—it provides a cheesy flavor without dairy. Garnishing with fresh herbs, like basil or parsley, not only adds a pop of color but also enhances the aroma, making this vibrant dish even more inviting.

Ingredients

Gather these fresh ingredients to make your Herb Roasted Veggie Pasta Skillet:

Ingredients

8 oz pasta (penne or fusilli)
2 cups mixed vegetables (bell peppers, zucchini, carrots)
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Parmesan cheese for serving (optional)
Fresh herbs for garnish

Make sure all your veggies are chopped and ready before you begin cooking.

Instructions

Follow these easy steps to prepare your delicious Herb Roasted Veggie Pasta Skillet:

Roast the Vegetables

Preheat the oven to 425°F (220°C). On a baking sheet, toss the mixed vegetables with 2 tablespoons of olive oil, garlic, oregano, basil, salt, and pepper. Spread them out evenly and roast for 20 minutes, or until they're tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Combine and Enjoy

Once the vegetables are done, combine them with the cooked pasta in a large skillet. Drizzle with the remaining tablespoon of olive oil, and toss everything together. Serve warm, topped with grated Parmesan and fresh herbs if desired.

Enjoy your vibrant and delicious pasta dish!

Pro Tips

Feel free to add any seasonal vegetables you have on hand, and don't hesitate to experiment with different herbs for a twist on flavors.

Make-Ahead Tips

This Herb Roasted Veggie Pasta Skillet is not only quick to prepare but also suitable for make-ahead meals. You can roast the vegetables and cook the pasta a day in advance, storing both separately in airtight containers in the fridge. When you're ready to enjoy the dish, simply reheat everything in a skillet over medium heat, adding a splash of olive oil and a touch of reserved pasta water as needed to bring everything back to life.

If you're considering longer storage, the roasted vegetables can also be frozen. Allow them to cool completely, then transfer them to a freezer-safe bag. When you're ready to use them, toss them straight into the skillet with the pasta, and they'll thaw as everything heats through. However, note that the texture may soften slightly after freezing.

Variations and Substitutions

This recipe is incredibly versatile, so don't hesitate to mix things up based on what you have at home. Swap in different herbs—thyme or rosemary could serve as fantastic alternatives to oregano and basil. Likewise, if you're out of fresh garlic, garlic powder can work in a pinch, though I recommend using fresh when possible for a more intense flavor.

For added protein, consider incorporating chickpeas, cannellini beans, or grilled chicken. Toss them in just before serving to warm through but retain their texture. And if you're feeling adventurous, try adding a spoonful of pesto or a dollop of ricotta to the pasta for a creamier finish that complements the roasted vegetables beautifully.

Questions About Recipes

→ Can I make this recipe vegan?

Yes! Simply omit the Parmesan cheese or use a vegan alternative.

→ What type of pasta works best?

Any short pasta like penne, fusilli, or farfalle works well in this recipe.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp, or chickpeas make great additions.