Roasted Broccoli Veggie Pasta

Name: Roasted Broccoli Veggie Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups of broccoli florets; 8 ounces of pasta (penne or fusilli works great); 1 red bell pepper, diced; 1 zucchini, sliced; 3 cloves of garlic, minced; 2 tablespoons of olive oil; Salt and pepper to taste; Juice of 1 lemon; Parmesan cheese for serving (optional)

Highlighted under: Wholesome Healthy Meals Ideas

I absolutely love this Roasted Broccoli Veggie Pasta! It's a colorful, vibrant dish that brings together roasted broccoli, fresh vegetables, and pasta, all tossed in a light garlic sauce. We often enjoy it on busy weeknights because it not only comes together quickly, but it's also highly customizable with whatever veggies I have on hand. Plus, the roasting brings out such wonderful flavors that even my picky eaters can’t resist! Let me show you how to make this simple, yet delightful meal.

Created by

Genevieve Porter

Last updated on 2026-01-21T18:50:37.115Z

I discovered this dish one evening while searching for ways to enjoy more vegetables, and it quickly became a family favorite. The secret is in roasting the broccoli until it’s tender and slightly crispy, which enhances its flavor tremendously. It’s a great way to sneak in some healthy greens while still making a comforting pasta dish everyone loves!

After trying various combinations of seasonings, I found that a splash of lemon juice and a sprinkle of Parmesan cheese elevate the dish perfectly. The vibrant colors of the veggies make it visually appealing, and I appreciate how easy it is to prep. Plus, leftovers are just as tasty!

Why You Will Love This Recipe
Nutritious and delicious, packed with vibrant veggies.
Simple preparation with pantry ingredients.
Comforting and satisfying without feeling heavy.

Choosing the Right Pasta

The choice of pasta can dramatically influence the final dish. I recommend using short shapes like penne or fusilli, as their curves and ridges help capture the light garlic sauce and bits of roasted vegetables. If you're looking for a gluten-free option, consider quinoa pasta or chickpea pasta, which add an interesting flavor profile and additional protein. Always ensure to cook it according to package directions, aiming for al dente which provides the best texture against the tender veggies.

To enhance the pasta's flavor, consider adding a pinch of salt to the boiling water before cooking. This simple step helps season the pasta from the inside out, making it taste more vibrant. If you're feeling adventurous, try adding a splash of vegetable broth in place of some of the boiling water. This adds depth and complements the roasted flavors in the dish beautifully.

Perfecting Your Roasted Vegetables

Roasting is a key technique in this recipe that elevates the flavors of the veggies. To ensure everything cooks evenly, chop your vegetables into uniform sizes. For instance, aim for broccoli florets to be roughly 1-2 inches across; this ensures they caramelize nicely without burning. Keep an eye on them towards the end of the roasting time—scrambling or shaking the pan midway through can help achieve a golden-brown finish on all sides.

If you’re looking to add even more flavor, don't hesitate to toss in some additional spices like red pepper flakes or smoked paprika with the olive oil and garlic. This gives the dish an extra kick and can be tailored to suit your taste. Remember, though, that over-roasting can lead to bitterness, so watch for golden edges and a slightly charred look for the perfect result.

Ingredients

Gather these ingredients to make your Roasted Broccoli Veggie Pasta:

Ingredients

2 cups of broccoli florets
8 ounces of pasta (penne or fusilli works great)
1 red bell pepper, diced
1 zucchini, sliced
3 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper to taste
Juice of 1 lemon
Parmesan cheese for serving (optional)

Once you have all your ingredients ready, it's time to start cooking!

Instructions

Follow these steps for a delicious Roasted Broccoli Veggie Pasta:

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss the broccoli florets, diced bell pepper, and sliced zucchini with olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for about 20 minutes, or until tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

Combine and Serve

Once the veggies are done, combine them with the cooked pasta in a large bowl. Squeeze lemon juice over the mixture and toss well to combine. Serve warm, topped with grated Parmesan if desired.

Enjoy your delicious and nutritious dish!

Pro Tips

Feel free to add other vegetables like cherry tomatoes or spinach based on your preference. This recipe is also great for meal prep – you can store leftovers in the fridge for up to three days.

Storage and Make-Ahead Tips

This pasta dish is great for meal prep. You can roast the vegetables and cook the pasta a day in advance, storing them separately in the refrigerator. When you're ready to eat, simply combine them and heat through in a skillet, adding a touch of fresh lemon juice to refresh the flavors. It’s a fantastic option for busy weeknights or to pack for lunch, and the flavors develop beautifully as they sit.

If you want to freeze this dish, consider slightly undercooking the pasta since it will continue to cook during reheating. Store the roasted veggies and pasta in an airtight container, and when ready to serve, thaw overnight in the fridge and heat in a skillet, stirring in a bit of olive oil or additional lemon juice to brighten everything up.

Variations to Try

While the combination of roasted broccoli and zucchini is fantastic, feel free to mix it up based on what’s in season or what you have on hand. Cauliflower, asparagus, or even chopped spinach can be lovely additions. If you prefer a protein bump, adding grilled chicken or chickpeas is an excellent way to transform this pasta into a heartier meal without sacrificing flavor.

Experimenting with different cheeses can also yield delicious results! Feta or goat cheese can bring a tangy creaminess that pairs well with the roasted veggies, while a sprinkle of nutritional yeast makes for a great dairy-free alternative that's packed with flavor.

Questions About Recipes

→ Can I use frozen broccoli?

Yes, frozen broccoli can be used, but ensure to thaw and drain it properly before roasting.

→ What pasta can I use?

You can use any pasta shape you like, such as whole wheat, gluten-free, or even chickpea pasta for an extra protein boost.

→ Can I make this recipe vegan?

Absolutely! Simply skip the Parmesan or use a vegan alternative.

→ How can I store leftovers?

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