Roasted Vegetable Pasta Recipe

Name: Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: Kosher salt; 2 small zucchini, halved lengthwise and sliced 1/2 inch thick; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 3 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 small onion, diced; 2 cloves garlic, thinly sliced; 1 28 -ounce can diced tomatoes; 1/2 cup grated pecorino romano or parmesan cheese, plus more for topping; 9 ounces fresh linguine; 1/2 cup chopped fresh basil

Servings: persons

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28 -ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

1
Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil.
2
Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper.
3
Roast until tender, about 20 minutes.
4
Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat.
5
Add the onion; cook, stirring occasionally, until softened, about 8 minutes.
6
Add the garlic and cook 30 more seconds.
7
Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes.
8
Remove from the heat and stir in the cheese.
9
Meanwhile, add the linguine to the boiling water and cook as the label directs.
10
Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce.
11
Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil.
12
Divide among bowls and top with more cheese.
13
Per serving: Calories 456; Fat 17 g (Saturated 5 g); Cholesterol 15 mg; Sodium 341 mg; Carbohydrate 60 g; Fiber 6 g; Protein 18 g
14
Photograph by Johnny Miller

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 2 small zucchini, halved lengthwise and sliced 1/2 inch thick, 1 bunch asparagus, trimmed and cut into 2-inch pieces, 3 tablespoons extra-virgin olive oil, and more.

Yes, Roasted Vegetable Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Pasta

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