This oven roasted vegetable pasta is equally delicious as a tasty side dish or a hearty main course!
There is something about roasting things in the oven that I absolutely love. It’s the way the outside of your food gets a crazy crispy coating while the inside stays nice and juicy, and how that caramelized flavor just melts in your mouth when you take a bite. Oven roasting just makes everything better – and today my recipe for oven roasted vegetable pasta is the perfect example!
I love meals like this because they can double as either a tasty side dish or a hearty main course for those vegetarians out there, or even the meat-e-tarians who want a break from all that protein! (It happens, I suppose!)
Related: Roasted Corn Pasta Salad with Pesto and Pancetta
The other thing I love about this particular recipe is that it’s perfect for transitioning from the summer into the fall. (It’s coming people. Embrace it.) I took a medley of summer and fall veggies, like red onion, red bell pepper, and zucchini, and tossed them in olive oil and some dried herbs and salt before throwing them into the oven to caramelize. If you like them extra crispy, feel free to turn on that burner towards the end of the cooking time! (Or if you prefer that charred taste, you could even throw them on the grill for a Grilled Vegetable Pasta instead!)
I made a quick butter and white wine sauce infused with some fresh thyme and rosemary to brighten up the dish and tossed the veggies and farfalle in it at the end. You can use whatever type of pasta you prefer, but I would recommend a pasta such as farfalle, penne, or rotini so that this delicious sauce gets into all those nooks and crannies when you are mixing it!
Now it’s your turn: what is your favorite way to welcome in the fall? Share with me by commenting below!
- 1 large red onion, quartered with large pieces separated
- 1 red bell pepper, cut into large 1" chunks
- 2 small zucchini, cut into large 1" chunks
- 3 tbsp. olive oil
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ¼ tsp. kosher salt
- 8 oz. farfalle
- 4 tbsp. butter
- 2 cloves garlic, minced
- ½ cup white wine
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Parmesan cheese, grated (for garnish)
- Heat oven to 425 degrees Fahrenheit.
- In a large mixing bowl, combine red onion, red bell pepper, and zucchini. Add olive oil, dried rosemary, dried thyme, and ¼ teaspoon kosher salt. Toss until evenly coated. Spread onto a large baking sheet in one even layer (use two sheets if necessary). Roast in oven until vegetables start to char, about 25-30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook farfalle according to instructions on the box until al dente. Drain, reserving about ½ cup pasta water.
- In a large skillet, melt butter over medium heat. Add garlic and cook, stirring often, until the garlic begins to turn golden brown, about 1 minute. Add white wine, rosemary sprig, and thyme sprig and turn heat down to low. Allow to simmer until sauce thickens slightly, about 5 minutes. Remove rosemary and thyme sprigs.
- When vegetables are done roasting, turn heat on the skillet up to medium-high and add roasted vegetables and cooked farfalle to the sauce. Toss to coat and allow to cook for about 1 minute, adding reserved pasta water if necessary. Season with salt and pepper to taste. Serve with fresh parmesan. Enjoy!