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    Home > Meal Type > Main Dishes

    Mediterranean Roasted Vegetable Pasta

    Updated: Jun 23rd 2021 • Published: Apr 19th 2019 • 26 Comments

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    close up on the roasted veg in the pasta with text overplayed at the top left
    overhead view of a dish of Mediterranean Roasted Vegetable Pasta on a worn white table with text at the top
    Side view of a rustic serving dish filled with vegetables and pasta with text at the top left

    This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food!

    The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make!

    Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!

    overhead shot of a rustic oval dish filled with roasted vegetable pasta

    Roasted Vegetables

    When veg is roasted it becomes sweeter and more intense. So this Mediterranean Roasted Vegetable Pasta is bright and beautiful and packed with flavor. This makes it great for the whole family as the bright colors and sweeter flavor encourage children to try the vegetables.

    You can roast any vegetable! In fact, I am convinced that roasting vegetables is the best way to eat them!!! So much so that I have a collection of roasted vegetable dishes here on Sprinkles and Sprouts!
    I think my favorites have to be Garlic Roasted Mushrooms and Roasted Fennel oh and my Roast Carrot Salad with Mozzarella and Red Onion (THE BEST!).

    How to Roast Vegetables

    To roast the veg all you need is some olive oil, salt, and pepper.

    The veg is chopped into chunks and then drizzled with olive oil, seasoned with salt and pepper and roasted in a hot oven (425ºF/220ºC) for 30 minutes.

    You want to use a high temperature so the vegetables start to caramelize on the outside. If the oven temperature is too low, the vegetables will sweat rather than roast and you risk them being overcooked and soggy rather than roasted.

    What pan to use for roasted vegetables

    A large heavy roasting pan or baking pan is perfect for roasting your veggies in, but you could also use a shallow casserole dish too. Roasting veg creates some wonderful caramelized flavors and colors, so to make washing up easier I like to line my roasting pan with foil or cooking paper. Just be sure it comes up over the edge so the oil doesn't leak underneath it.

    Which oil to use for roasted vegetables

    You want to use a nice olive oil for roasting veg. It will stop the vegetables drying out and also add flavor to the end result.
    You could use a flavored oil as well, something like garlic, chili or basil oil would also be lovely here.

    Which veg to use for this Mediterranean Pasta?

    For the true Mediterranean vibe, I like to use zucchini, bell peppers (red and yellow), and onion (either white/brown or red).

    But the choice of veg is totally up to you, some eggplant would be great here (although I find the color puts the kids off), fennel adds a wonderful flavor or try adding some cherry tomatoes towards the end of the roasting time.

    A little less Mediterranean but still delicious would be some green beans or some asparagus. Both add great nutrition, but they do lose their bright color when roasted.

    Whichever veg you use, make sure you cut it all into similar sizes, this will ensure that it cooks evenly.

    silver tray of Mediterranean veg ready for Roasting

    Why does the recipe say to reserve the pasta cooking water?

    This is a clever trick that helps to create a pasta sauce without needing to add extra oil or cream.
    The water you have cooked the pasta in is well seasoned and also as the pasta cooks some of the starch is released into the water. This starch is valuable for making a delicious easy pasta sauce.

    You'll find that most of the pasta dishes here on Sprinkles and Sprouts mention reserving pasta cooking water. And there are a lot of pasta recipes! You can see them all here in my Pasta collection!

    a worn white table with a dish of pasta and a red wine glass on it

    Serving Suggestion:

    Appetizer: This Mediterranean Roasted Vegetable Pasta is already packed with veg! So we would suggest skipping the side and instead, serve an appetizer whilst the veg is roasting. A platter of sliced meats would be perfect. Or a simple Caprese salad (try this Fig Caprese one for a twist on the classic!)

    Alternatively: Serve this Roasted Veg Pasta as a side dish with your seared steak or grilled chicken.

    Wine: The rich roasted flavors of this Mediterranean pasta work well with both red and white wine. When looking at white wines, pick a light dry white like a Pinot Grigio or an Albarino.
    For red wines, you want to pick a light red, something like a Gamey or a Pinotage. Both of these will work with the sweetness of the roasted veg.

    close up on the roasted vegetables in a white oval dish of pasta

    Enjoy x

    For more wonderful pasta recipes why not try these:

    • Garlic Butter Pasta with Garlic Chicken
    • Shrimp Chorizo Pasta
    • Pasta with Chicken Broth and Butter
    • Creamy Rosemary Chicken Pasta
    • Creamy Roasted Cauliflower Pasta (vegetarian)
    • Pasta with Roasted Fennel (vegetarian)
    • Creamy Pepper Steak Pasta
    • Pork Stroganoff with Buttered Noodles
    • Black Truffle Pasta (vegetarian)
    • See ALL 40+ Pasta Recipes


    Pin this recipe for Mediterranean Roasted Vegetable Pasta. Pin it here.

    overhead view of a white oval dish full of penne and vegetables
    Print Recipe Pin Recipe
    4.50 from 40 votes

    Mediterranean Roasted Vegetable Pasta Recipe

    This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main
    Cuisine: Italian, Mediterranean
    Servings: 4 as a main (6 as a side)
    Calories: 561kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams
    • 12 oz penne pasta (see note 1)

    For the vegetables

    • 1 zucchini
    • 1 large red onion
    • 1 red bell pepper
    • 1 yellow bell pepper
    • 2 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    For the sauce

    • ¼ cup olive oil
    • ¼ cup parmesan - grated
    • 1 garlic clove - minced
    • 1 teaspoon dried Italian herbs
    • ½ teaspoon salt
    • ½ teaspoon pepper

    To serve

    • additional parmesan
    • Fresh oregano - for garnish

    Instructions

    Roasting the vegetables

    • Pre-heat the oven to 230ºC/450°F.
    • Cut the zucchini in half lengthways and then cut into ¼ inch slices.
    • Cut the bell peppers into ½ inch pieces.
    • Peel the onion and then cut into thick wedges.
    • Pour the olive oil, salt, and pepper into a large roasting tin.
    • Add in all the chopped veg and stir well until everything is well coated.
    • Roasted for 30 minutes until slightly charred and tender.

    Prepare the sauce

    • Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.

    Cooking the Pasta

    • Whilst the veg is roasting bring a large pan of water to the boil.
    • Salt it well and add the pasta.
    • Cook as per the packet until al-dente.

    To finish the dish

    • Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
    • Add ¼ cup of the pasta cooking water to the sauce and stir/shake to combine.
    • Remove the veg from the oven and empty the veg and any oil over the drained pasta.
    • Pour over the sauce and stir everything until well combined. You can add more cooking water if
    • Serve sprinkled with some fresh oregano and more parmesan if desired.

    Notes

    1. Instead of Penne Pasta you can use:
      • Rigatoni
      • Rotini
      • Gemelli
      • Ziti

    Nutrition

    Calories: 561kcal | Carbohydrates: 72g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 984mg | Potassium: 483mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 103.6mg | Calcium: 116mg | Iron: 2.2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Allyson says

      January 14, 2023 at 9:50 pm

      Easy & delicious. Next time would add cherry tomatoes. Served with BBQ chicken.
      Definitely would make again.

      Reply
      • Claire McEwen says

        January 16, 2023 at 8:13 am

        So pleased you enjoyed it 🙂
        Cx

        Reply
    2. Kathy says

      July 22, 2022 at 11:18 pm

      This recipe was delicious! I loved the delicious flavor of the roasted vegetables and sauce. I added some roasted cherry tomatoes and a can of quartered artichoke hearts and topped it off with grilled chicken for some protein. I will definitely make this dish again. Perfect for hot summer days. Thanks for the recipe!

      Reply
      • Claire McEwen says

        August 05, 2022 at 2:00 pm

        Artichoke hearts sound like such a fabulous addition. Can't wait to try that next time I make this!
        Thank you for taking the time to come back and comment 🙂
        Cx

        Reply
    3. Fiona says

      June 24, 2022 at 6:19 pm

      Sounds great! What about using garlic instead of onion? I think it would still be Mediterranean

      Reply
      • Claire McEwen says

        July 08, 2022 at 11:22 am

        Hi Fiona, you could definitely leave out the garlic and use onion 🙂
        Cx

        Reply
    4. Elowen says

      June 16, 2022 at 4:29 am

      5 stars
      Loved this! Very comforting and easy. I used mini pasta stars instead of penne, roasted a couple of skin on garlic cloves instead of onion, and added a squeeze of lemon at the end and it was gorgeous.

      Reply
    5. Millie says

      April 19, 2022 at 8:08 am

      5 stars
      Absolutely delicious! Second time making this dish. Very tasty…everyone loves it. Thanks for sharing this recipe 😀

      Reply
      • Claire McEwen says

        April 25, 2022 at 2:18 pm

        Oh I am so pleased you enjoyed it 🙂
        Cx

        Reply
    6. Jen B. says

      April 08, 2022 at 6:18 am

      5 stars
      I made this tonight for dinner for my husband and I. And we both loved it. The recipe was very easy to follow and it came together quickly. Since I didn’t have any fresh oregano we used dried. But other than that I followed the recipe. As other people mentioned earlier my husband asked me to put some cherry tomatoes in it. Thanks for sharing!

      Reply
      • Claire McEwen says

        May 09, 2022 at 4:07 pm

        So pleased you enjoyed it Jen 🙂
        It is a recipe that makes it onto our meal plan at least once a month!
        Cx

        Reply
    7. NMNS says

      March 09, 2022 at 10:24 pm

      5 stars
      We made this last night and really enjoyed it! We don't like zucchini so we replaced it with carrots and broccoli and it was delicious. Thank you for this wonderful recipe!

      Reply
    8. Kim Pullen says

      February 08, 2022 at 8:17 am

      5 stars
      Super simple! Super delish! I added fresh mushrooms and roasted with the veggies. Will definitely cook over and over in the future.

      Thanks for sharing!
      Kim

      Reply
    9. Tracy says

      January 31, 2022 at 6:01 am

      I made this today to take for lunches this week. I used whole grain pasta and added baby bellas and halved grape tomatoes. Everything was so flavorful! My daughter had to steal a bowl.

      Reply
    10. Kayla B says

      January 25, 2022 at 8:35 am

      5 stars
      Just made this and literally stopped eating to give it 5 stars. One of my fav meals now!

      Reply
      • Claire McEwen says

        May 23, 2022 at 12:11 pm

        This makes me smile so much 🙂
        So happy you enjoyed it so much!
        Cx

        Reply
    11. Michelle Scazzero says

      July 31, 2021 at 8:32 am

      His looks delicious! Can it be prepared in advance and served cold?

      Reply
      • Claire McEwen says

        August 02, 2021 at 8:48 am

        You could definitely serve this cold. You might find you need a little extra oil to keep the cold pasta moist.
        I would also cook the pasta for an extra minute, cold pasta firms up so cooking it for a little longer means you will still have tender pasta when served cold.
        I hope that helps.
        Cx

        Reply
    12. Melissa D says

      May 14, 2021 at 9:07 am

      5 stars
      I made this last night. The sauce was easy and flavorful - just what I was looking for! Added some cubed eggplant with the rest of the veggies and then some halved grape tomatoes after about 20 minutes into the roasting time. I’m sure this will become a frequent regular on our menu - thanks!

      Reply
    13. Nancy says

      May 06, 2021 at 7:27 am

      5 stars
      Like restaurant pasta! I added a small eggplant. I also added some grape tomatoes during the last 15 minutes. We grilled chicken breast and cut it up and tossed it in, too! Magnificent with gluten free pasta. I used Ancient Harvest Organic Gluten Free pasta. Thank you so much for the recipe!

      Reply
    14. SUET says

      January 17, 2021 at 6:28 am

      5 stars
      Some artichoke hearts at it would be very Mediterranean. This is a delicious recipe!

      Reply
      • Claire McEwen says

        January 28, 2021 at 11:05 am

        Oh that would be a fabulous addition!!! This recipe is on regular rotation in my house (sometimes with some chicken or salami) but I am loving the idea of artichokes to keep it veggie and add an extra flavor! Thanks for the suggestion 🙂
        Cx

        Reply
    15. Ellena Moore says

      December 07, 2020 at 10:12 pm

      5 stars
      Delish! I omitted the pasta water, followed everything else.

      Reply
      • Claire McEwen says

        February 03, 2021 at 2:59 pm

        I am so pleased you enjoyed it Ellena.
        Cx

        Reply
    16. Andrew says

      November 12, 2020 at 7:08 am

      5 stars
      This is a great tasting dish and so nutritious and quick!

      Reply
    17. Colette T says

      June 01, 2020 at 9:52 am

      5 stars
      Delicious!
      Followed the recipe as written, no changes and it’s so very good.
      Absolutely will make as a side dish for next company dinner.
      So yummy.

      Reply

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