Herb Roasted Veggie Pasta Skillet

Name: Herb Roasted Veggie Pasta Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz penne or rotini pasta; 1 zucchini, sliced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Fresh basil for garnish; Grated Parmesan cheese (optional)

Highlighted under: Clean Healthy Meals Inspiration

I absolutely love making this Herb Roasted Veggie Pasta Skillet when I want a quick, delicious meal that packs a punch of flavor. The combination of fresh vegetables, aromatic herbs, and tender pasta creates a dish that's both satisfying and energizing. Plus, it all cooks in one pan, which makes cleanup a breeze! I often play with the veggies I have on hand, which keeps each batch unique and exciting. This has become a go-to recipe for busy weeknights or when I want to impress guests with minimal effort.

Created by

Grace Walker

Last updated on 2026-01-21T19:05:34.799Z

When I first tried creating this pasta dish, I wanted something that combined all my favorite ingredients without taking too much time. I experimented with various herbs and veggies, landing on a delightful mix that truly brings out the natural flavors of each component. The key is roasting the vegetables before adding them to the pasta, which caramelizes their sugars and enhances the overall taste of the dish.

Another tip I discovered is to keep the pasta al dente. This not only gives a satisfying bite but also allows the pasta to absorb the flavorful sauce better. The dish is versatile, so feel free to swap veggies based on the season or what’s in your refrigerator!

Why You'll Love This Recipe
A colorful array of fresh roasted vegetables
Herbs create a fragrant and savory experience
Simple and quick to make for any weeknight meal

Perfecting Your Roasted Vegetables

Getting your vegetables perfectly roasted is key to this recipe. The combination of zucchini, bell pepper, cherry tomatoes, and onion should be spread in a single layer on your baking sheet. This allows them to roast evenly and caramelize, enhancing their natural sweetness. Keep an eye on them, and feel free to give them a stir halfway through to ensure uniform cooking. Aim for a golden-brown color on the edges, which indicates that they've developed rich flavors.

If you prefer a bit of crunch to your veggies, you can reduce the roasting time by a few minutes. Alternatively, if you like a softer texture, extend the cooking time by an extra 5 minutes. Remember that different ovens may vary slightly in temperature accuracy, so it's always worthwhile to check for doneness visually rather than relying solely on the timer.

Essential Cooking Techniques

Cooking the pasta until it's al dente is crucial for a well-balanced dish. Undercooking your pasta slightly allows it to absorb some of the moisture and flavors when mixed with the roasted vegetables. This method not only enhances the overall taste but also helps prevent sogginess in your final dish. Remember to reserve a cup of the pasta cooking water; it can help adjust the consistency of your pasta if it ends up too dry after mixing.

When combining the pasta with the roasted veggies, using a large skillet can help to evenly distribute the ingredients and make tossing easier. I suggest using tongs or a large spatula for mixing; doing so gently ensures that the delicate veggies remain intact rather than turning into mush. This is particularly important if you’re using cherry tomatoes, as they can burst and release excess juices.

Ingredients

Ingredients for Herb Roasted Veggie Pasta Skillet

Pasta and Veggies

8 oz penne or rotini pasta
1 zucchini, sliced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For Serving

Fresh basil for garnish
Grated Parmesan cheese (optional)

Instructions

Steps to Prepare Herb Roasted Veggie Pasta Skillet

Preheat the Oven and Roast Veggies

Preheat your oven to 400°F (200°C). In a large bowl, mix sliced zucchini, diced bell pepper, halved cherry tomatoes, chopped onion, minced garlic, olive oil, oregano, basil, salt, and pepper. Spread the mixture on a baking sheet in a single layer and roast for 20 minutes, or until vegetables are tender and slightly caramelized.

Cook Pasta

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

Combine Ingredients

Once the veggies are roasted, combine them with the cooked pasta in a large skillet over low heat. Toss to mix everything together, allowing the flavors to meld for about 2-3 minutes. Adjust the seasoning if needed.

Serve

Remove from heat, garnish with fresh basil, and sprinkle with grated Parmesan cheese if desired. Serve hot and enjoy your Herb Roasted Veggie Pasta Skillet!

Pro Tips

Feel free to personalize this recipe by adding your favorite vegetables or proteins, such as chicken or tofu. You can also incorporate a splash of lemon juice for added brightness before serving.

Ingredient Substitutions

This Herb Roasted Veggie Pasta Skillet is incredibly flexible; you can swap in seasonal vegetables or those that you have on hand. For instance, if zucchini isn't available, try using asparagus or broccoli for a hearty, colorful addition. If you want a bit more protein, consider tossing in some cooked chickpeas or grilled chicken, making this dish even more satisfying without straying too far from the theme of vibrant vegetables.

For a twist on the flavor profile, you can use different herbs such as thyme or rosemary instead of oregano and basil. Fresh herbs will impart more vibrant flavors, but dried herbs are a great option for convenience and still provide robust taste. Regardless of your choice, be sure to adjust the amounts to suit your preferences.

Storage and Reheating Tips

If you have leftovers, store your Herb Roasted Veggie Pasta Skillet in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using a skillet over medium heat, adding a splash of olive oil or reserved pasta water to help revive the flavors and moisture. Stir occasionally until it's heated through, which usually takes about 5–7 minutes.

For long-term storage, this dish can be frozen for up to 2 months. When ready to enjoy, simply transfer it to the refrigerator to thaw overnight and follow the reheating instructions. Be aware that some veggies may lose their texture after freezing, but the overall taste and nutritional value will still be intact.

Questions About Recipes

→ Can I use gluten-free pasta?

Absolutely! Just substitute with your favorite gluten-free pasta and follow the cooking instructions.

→ What other vegetables can I use?

You can use any vegetables you like, including broccoli, asparagus, or spinach. Just adjust the roasting time as necessary.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the vegetables and cook the pasta in advance. Combine them just before serving to enjoy the best texture.