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 ounces of pasta (penne or fusilli); 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon dried basil; 1 teaspoon dried thyme; Salt and pepper to taste; 1/4 cup grated Parmesan cheese; Fresh basil for garnish

Highlighted under: Natural Collection

I love making my Herb Roasted Veggie Pasta Skillet for a quick yet satisfying meal. It’s packed with vibrant vegetables and fresh herbs, all tossed in a delicious pasta that absorbs the flavor beautifully. The best part is that it comes together in just a single skillet, which means less cleanup! Whether I need a weeknight dinner or a dish to impress friends, this recipe never disappoints.

Created by

Briony Ashcroft

Last updated on 2026-01-21T19:29:35.183Z

When I first created this Herb Roasted Veggie Pasta Skillet, I was amazed at how the flavors melded together. It started with a medley of seasonal vegetables, roasted to perfection. The vibrant colors made the dish appealing, and the aroma filled my kitchen. Using fresh herbs like basil and thyme enhanced the taste profoundly. I discovered that roasting the veggies beforehand adds depth, making them slightly caramelized and even tastier.

What I love most about this recipe is its versatility. You can customize the vegetables according to what’s in season or what you have on hand. I often throw in zucchini, bell peppers, or even asparagus. Serving it with a sprinkling of parmesan adds a nice, creamy layer of flavor too! This dish is not just food; it's a celebration of what’s fresh and delicious.

        Why You Will Love This Recipe
        Delicious combination of roasted veggies and herbs
One skillet means easy cleanup
Customizable with your favorite seasonal ingredients

      

Mastering the Roast

Roasting vegetables is a crucial step that enhances their natural sweetness and adds depth to your Herb Roasted Veggie Pasta Skillet. When tossing the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, be sure to coat them evenly for optimal caramelization. I recommend using a rimmed baking sheet to prevent any spills while the veggies roast. Look for golden edges and a slight char after about 20 minutes, which indicate they’re perfectly roasted.

For a varied flavor profile, try experimenting with different herbs and spices. Adding a sprinkle of red pepper flakes can introduce a delightful heat, while fresh thyme can elevate the freshness even further. If you have leftover roasted veggies from another meal, feel free to incorporate them here; just be sure to adjust cooking times so that they don’t overcook.

Perfecting the Pasta

Cooking the pasta to the right consistency is key for this dish. Al dente is ideal because it holds its shape and provides a satisfying bite, absorbing the sauce without becoming mushy. I like to undercook the pasta by a minute since it will continue cooking when combined with the warm vegetables. After draining, reserve a cup of pasta water; this starchy liquid can help to bring the dish together if you find it too dry.

For a gluten-free version, consider using brown rice pasta or lentil pasta. Both options will maintain the dish’s heartiness while catering to different dietary needs. Just be mindful that these alternative pastas may have different cooking times, so taste as you go to ensure perfect doneness.

Ingredients

For the Pasta Skillet

8 ounces of pasta (penne or fusilli)
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh basil for garnish

Feel free to mix and match the vegetables based on availability and personal preference.

Instructions

Cook the Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, dried basil, thyme, salt, and pepper. Roast for 20 minutes, stirring halfway through.

Combine and Serve

In the same skillet used for the pasta, combine the roasted vegetables with cooked pasta. Mix well and sprinkle with Parmesan cheese. Cook on low heat for 3-5 minutes until warmed through. Garnish with fresh basil before serving.

Enjoy your meal with a side of garlic bread and a fresh salad!

Pro Tips

Try adding a splash of lemon juice or balsamic vinegar before serving for an extra layer of flavor.

Storing and Reheating

If you find yourself with leftovers, store the Herb Roasted Veggie Pasta Skillet in an airtight container in the fridge for up to three days. To reheat, simply warm it on a stovetop over medium heat, adding a splash of olive oil or reserved pasta water to maintain moisture. This will revive the dish and keep the veggies from drying out.

For longer storage, consider freezing the skillet. It can be frozen for up to two months. Portion it into individual servings before freezing for easy meal prep. When you're ready to enjoy it again, thaw overnight in the fridge before reheating on the stovetop.

Serving Suggestions

This pasta skillet shines on its own, but you can easily elevate it when serving. Pair it with a simple side salad dressed in a light vinaigrette to contrast the hearty pasta. A sprinkle of additional Parmesan on top before serving offers a nice touch, enhancing the flavor and presentation.

For a complete meal, consider adding grilled chicken or sautéed shrimp for extra protein. Alternatively, toss in some cooked chickpeas to keep it vegetarian while adding a satisfying texture to the dish. Your Herb Roasted Veggie Pasta Skillet can be tailored to your preferences and seasonal ingredients, making it versatile for any occasion.

Questions About Recipes

→ Can I use different types of pasta?

Absolutely! Feel free to substitute with whole wheat, gluten-free, or any pasta shape you prefer.

→ What vegetables can I add?

You can include vegetables like asparagus, broccoli, or spinach based on your preference and what's in season.

→ Can I make this dish ahead of time?

Yes, you can prepare the roasted vegetables and pasta ahead of time. Just combine them and heat before serving.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.