I love vibrant dishes that are both filling and full of flavor, but sometimes pasta can feel heavy or too creamy in restaurants, and I always wish for something lighter, colorful, and nourishing at home. That’s why this Red Pasta with Roasted Veggies recipe is one of my go-to meals. It’s packed with nutrients, yet it’s still indulgent enough to feel like a treat.

Red Pasta with Roasted Veggies is a colorful, delicious, and comforting dish that is perfect for anyone who loves hearty pasta meals with a healthy twist. The combination of tender roasted vegetables and a rich tomato-based sauce makes this dish flavorful while keeping it light. 

I have tried countless pasta recipes over the years, and I use simple, fresh ingredients whenever I cook. Olive oil, garlic, fresh bell peppers, zucchini, and a good quality tomato sauce make all the difference. Always, I make sure to season properly and roast the vegetables to bring out their natural flavors. This small step transforms a simple pasta dish into something truly special.

You can serve this pasta as a main course, alongside a fresh green salad, some garlic bread, or even roasted chicken for a heartier meal. Some roasted cherry tomatoes on top add a burst of flavor, and also with a sprinkle of Parmesan or vegan cheese, it’s a complete, satisfying dish.

Its Perfect For:

• Quick weeknight dinners
• Casual family lunches
• Vegetarian-friendly meals
• Meal prepping for busy days
• Impressing guests with minimal effort

Ingredients

• 12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti works best)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 red onion, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 cup tomato sauce or crushed tomatoes
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish

Kitchen Equipment You’ll Need:

• Large pot for boiling pasta
• Baking sheet for roasting vegetables
• Large skillet for combining pasta and sauce
• Knife and cutting board
• Mixing bowls
• Measuring cups and spoons
• Spatula or tongs

How to Make Red Pasta with Roasted Veggies

Step 1

Preheat the oven and prepare veggies: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, minced garlic, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Make sure all the vegetables are evenly coated with the oil and spices. Spread them in a single layer for even roasting.

Step 2

Roast the vegetables: Roast the veggies in the preheated oven for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges. The roasting brings out their natural sweetness and intensifies the flavors of the dish.

Step 3

Cook the 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 the pasta, reserving about 1/2 cup of pasta water to adjust the sauce later if needed.

Step 4

Prepare the sauce: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the tomato sauce or crushed tomatoes and stir gently. Let it simmer for 5 minutes, allowing the sauce to thicken slightly. Taste and season with salt, pepper, or extra herbs if desired.

Combine pasta and veggies: Add the roasted vegetables to the skillet with the tomato sauce. Gently toss to combine and coat all the veggies in the sauce. Then add the cooked pasta and toss everything together. If the sauce feels too thick, gradually add a few tablespoons of reserved pasta water until you reach the desired consistency.

Step 5

Serve and garnish: Transfer the red pasta with roasted veggies to a serving dish or individual plates. Sprinkle with grated Parmesan cheese and fresh basil leaves for an extra touch of flavor and freshness. Serve warm and enjoy a colorful, comforting, and nutritious meal perfect for any weeknight dinner or casual gathering.

Tips for the Best Red Pasta with Roasted Veggies

• Roast veggies evenly: Spread vegetables in a single layer on the baking sheet so they cook evenly and caramelize nicely. Stir halfway for consistent texture.
• Use fresh herbs: Fresh basil or oregano added after roasting brightens the dish and adds a fragrant touch. Don’t skip it.
• Reserve pasta water: Save some pasta water before draining. It helps loosen the sauce if it’s too thick.
• Preheat the oven: A hot oven ensures the vegetables get slightly crispy edges and develop natural sweetness.
• Cut veggies uniformly: Similar sizes cook at the same rate, giving a perfect texture in every bite.
• Taste as you go: Adjust seasoning gradually to balance salt, pepper, and herbs. It makes a huge difference.
• Serve immediately: The pasta is best enjoyed warm when the roasted flavors are fresh and vibrant.

Optional Ingredients

• Cherry tomatoes for extra sweetness
• Red chili flakes for a spicy kick
• Sun-dried tomatoes for an intense tomato flavor
• Pine nuts for crunch
• Spinach or arugula for added greens
• Vegan or regular Parmesan for extra richness

How to Serve Red Pasta with Roasted Veggies

I love serving this pasta in a large, beautiful bowl so that the colors of the roasted vegetables really pop. I usually add a few fresh basil leaves on top for aroma and a little extra olive oil for shine. This makes the dish feel fresh, vibrant, and visually inviting for everyone at the table.

I also like to serve it with a side of garlic bread or a simple green salad. The garlic bread soaks up the tomato sauce and adds a comforting crunch, while the salad balances the meal with fresh, crisp greens. Sometimes I add a few roasted cherry tomatoes on top for an extra burst of flavor.

I often let everyone add little extras themselves—like chili flakes, grated Parmesan, or a drizzle of olive oil—so each plate can be customized. It makes the meal feel cozy and interactive, perfect for family dinners, casual gatherings, or even a special weeknight treat. Serving it warm ensures the flavors and textures are at their best.

Is Red Pasta with Roasted Veggies Healthy?

Yes, this dish is very healthy. It’s packed with colorful vegetables, which provide fiber, vitamins, and antioxidants. Using olive oil instead of butter keeps the fat content lighter but still flavorful.

The pasta provides energy, and choosing whole wheat or high-protein pasta makes it even more nutritious. Roasting the veggies keeps their nutrients intact while enhancing flavor without adding heavy sauces or extra calories.

Variations and Substitutions

• Whole wheat pasta version: Swap regular pasta with whole wheat for more fiber and a nuttier flavor. It pairs beautifully with roasted vegetables.
• Gluten-free option: Use gluten-free pasta for those with dietary restrictions. Taste and texture remain delicious.
• Creamy tomato sauce: Add a splash of cream or coconut milk for a richer, creamier version of this pasta.
• Add protein: Toss in grilled chicken, shrimp, or chickpeas to make it a complete protein-packed meal.
• Different veggies: Use eggplant, carrots, or mushrooms instead of zucchini or bell peppers for variety.
• Spicy twist: Mix in chili flakes or a dash of hot sauce to give it a bold, spicy flavor.
• Pesto addition: Drizzle basil pesto over the finished dish for a fresh, herby flavor.
• Cheese alternative: Use vegan cheese or nutritional yeast to make it suitable for a plant-based diet.

How to Store, How to Reheat

To store leftover pasta, place it in an airtight container and refrigerate for up to 3–4 days. The roasted veggies hold up well, and the sauce keeps the pasta flavorful even after a few days. Avoid storing at room temperature for too long to prevent spoilage.

To reheat, warm the pasta gently in a skillet over medium-low heat with a splash of water or olive oil to prevent it from drying out. Alternatively, microwave in short intervals, stirring occasionally, until heated through. Always serve warm for the best taste and texture.

Frequently Asked Questions About Red Pasta with Roasted Veggies

Can I make this pasta ahead of time?
Yes! You can prep the vegetables and sauce a day in advance. Roast the veggies just before combining with pasta to preserve their texture and flavor. This is great for busy weeknights or meal prep.

Which pasta works best for this recipe?
Penne, fusilli, or spaghetti hold the sauce beautifully. Short pasta works well to catch bits of roasted veggies, while long pasta like spaghetti gives a classic Italian feel.

Can I freeze Red Pasta with Roasted Veggies?
Absolutely. Store cooked pasta and roasted vegetables in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and reheat gently to keep the veggies tender.

Is this pasta vegan-friendly?
Yes, this recipe is naturally vegan if you omit Parmesan cheese or use a vegan alternative. Using olive oil and fresh vegetables keeps it wholesome and plant-based.

Red Pasta with Roasted Veggies Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Discover this easy Red Pasta with Roasted Veggies recipe! Colorful, healthy, and full of flavor, it’s perfect for weeknight dinners, family meals, or a cozy vegetarian dish.

Ingredients

• 12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti works best)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 red onion, sliced

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 1 cup tomato sauce or crushed tomatoes

• 1/4 cup grated Parmesan cheese (optional)

• Fresh basil leaves, for garnish

Directions

• Preheat the oven and prepare veggies: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, minced garlic, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Make sure all the vegetables are evenly coated with the oil and spices. Spread them in a single layer for even roasting.
• Roast the vegetables: Roast the veggies in the preheated oven for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges. The roasting brings out their natural sweetness and intensifies the flavors of the dish.
• Cook the 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 the pasta, reserving about 1/2 cup of pasta water to adjust the sauce later if needed.
• Prepare the sauce: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the tomato sauce or crushed tomatoes and stir gently. Let it simmer for 5 minutes, allowing the sauce to thicken slightly. Taste and season with salt, pepper, or extra herbs if desired.
• Combine pasta and veggies: Add the roasted vegetables to the skillet with the tomato sauce. Gently toss to combine and coat all the veggies in the sauce. Then add the cooked pasta and toss everything together. If the sauce feels too thick, gradually add a few tablespoons of reserved pasta water until you reach the desired consistency.
• Serve and garnish: Transfer the red pasta with roasted veggies to a serving dish or individual plates. Sprinkle with grated Parmesan cheese and fresh basil leaves for an extra touch of flavor and freshness. Serve warm and enjoy a colorful, comforting, and nutritious meal perfect for any weeknight dinner or casual gathering.