Roasted Vegetable Pasta

Roasted Vegetable Pasta

11 Reviews
From: EatingWell Magazine, September 1998

Inspired by hunger and what's in the garden, this is a quick and flexible dish.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium zucchini, diced
  • 1 red or yellow bell pepper, seeded and diced
  • 1 large onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • Salt & freshly ground pepper, to taste
  • 2 large tomatoes, chopped
  • ¼ cup chopped fresh basil
  • 2 cloves garlic, minced
  • 12 ounces whole-wheat pasta
  • ½ cup crumbled feta cheese


  • Active

  • Ready In

  1. Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.
  2. Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
  3. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
  4. Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

Nutrition information

  • Per serving: 307 calories; 8 g fat(3 g sat); 9 g fiber; 50 g carbohydrates; 12 g protein; 68 mcg folate; 11 mg cholesterol; 7 g sugars; 0 g added sugars; 1,339 IU vitamin A; 42 mg vitamin C; 108 mg calcium; 3 mg iron; 224 mg sodium; 448 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 2 vegetable, ½ high-fat meat

Reviews 11

September 14, 2013
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By: EatingWell User
Perfect Dinner I made this meal for a game night and my guests loved it even though they aren't vegetarian. The recipe makes 4 servings. We were skeptical that we would need to add pasta sauce but it was perfect without it. We will definitely make this again. I already bought the ingredients. Pros: So much flavor
August 27, 2013
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By: EatingWell User
How many people does this amount serve? Anyone know? Thanks!
July 15, 2012
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By: janei
Excellent meal This is great..will make again. What a delight this menu meal is.... Keep them coming Janie bee Pros: Easy to make Cons: Takes a little longer at 6200 feet
June 04, 2012
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By: EatingWell User
Very Easy This only took about 30 minutes from start to finish to make, the ingredients were cheap, and I was able to get my dad to eat a vegetarian meal and like it! I'm going to make this as many times as my family will eat it!
February 06, 2012
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By: graceestewart
This is seriously one of my favorite dishes of all time. Great job, Eating Well!
September 17, 2010
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By: EatingWell User
The roasted vegetables add so much flavour that you don't need to gussy up the dish with lots of cheese. I did saute tomatoes and garlic a bit because didn't want to overpower the dish with raw garlic. Very good.
August 28, 2010
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By: EatingWell User
I made this tonight, and we all loved it. I had some eggplant and added that. I also used a light alfredo sauce I make with parmesan and neufchatel cheese. I ladled that over each person's pasta, so that I could control the portions. It was fantastic! I loved the fresh tomatoes and raw garlic and basil. I will definitely make this many times! Thank you.
June 23, 2010
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By: bhess26
I added balsamic vinegar to the roasted veggies and subbed fresh parmesan for the feta because that's what I had on hand. Very simple and tasty dish!
September 23, 2009
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By: EatingWell User
My goodness this was delicious! Very easy to prepare and lovely to look at too. I can't wait to make this during the summer with fresh from the garden vegetables. Susan, Boston, MA