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: 8 oz spaghetti or your favorite pasta; 2 cups broccoli florets; 1 red bell pepper, diced; 1 zucchini, sliced; 3 cloves garlic, minced; 1/4 cup olive oil; Salt and pepper to taste; 1/4 tsp red pepper flakes (optional); Juice of 1 lemon; 1/4 cup grated Parmesan cheese (optional)

Highlighted under: Fresh Ideas

I absolutely love making roasted broccoli veggie pasta because it's a vibrant celebration of flavors that never fails to brighten my day. Each bite is a delightful mix of tender roasted broccoli and perfectly cooked pasta, all coated in a delicious garlic and olive oil sauce. It’s quick, healthy, and entirely satisfying, making it ideal for busy weeknights or a leisurely weekend meal. Plus, I appreciate how easy it is to customize by adding other veggies or protein to suit my cravings.

Created by

Lorna Whitcombe

Last updated on 2026-01-21T20:13:35.063Z

When I first made this roasted broccoli veggie pasta, I was amazed at how something so simple could pack such a punch. Roasting the broccoli brings out its natural sweetness and adds a wonderful depth of flavor that cooked broccoli just doesn’t have. Next time, I plan to experiment with different spices to see how they change the dish.

As I perfected my cooking method, I discovered that adding a pinch of red pepper flakes to the oil before tossing the pasta truly elevates the dish. It gives the entire meal a warmth that complements the veggies beautifully. The combination of textures and flavors is absolutely irresistible!

Why You'll Love This Recipe
Perfectly roasted broccoli brings a nutty flavor
Quick and easy weeknight meal ready in under 40 minutes
Versatile recipe allows for endless veggie combinations

Mastering the Roasting Technique

Roasting your vegetables at 425°F (220°C) is key to achieving that perfect balance of tender and crisp. For the best results, spread the broccoli, bell pepper, and zucchini evenly on the baking sheet, ensuring they are not overcrowded. This allows them to caramelize beautifully, bringing out their natural sweetness. Keep an eye on them as they roast, stirring halfway through to guarantee even cooking and a nice char on the edges.

Visual cues are important; look for golden edges and a slight crispness when the vegetables are done. If you prefer a deeper flavor, try adding a splash of balsamic vinegar before roasting or a sprinkle of smoked paprika for a lovely smokiness. These simple tweaks can elevate the flavor profile without complicating the recipe.

Perfect Pasta Pairing

To ensure your pasta is perfectly al dente, follow the package instructions closely but start checking a minute or two early. This way, you can catch it right when it’s tender yet still firm enough to hold its shape. Remember, the pasta will continue to cook a bit more when tossed with the hot roasted veggies and garlic, so avoid overcooking it in the pot.

If you’re feeling adventurous, consider swapping spaghetti for whole grain or gluten-free pasta varieties. Each type contributes a unique texture and flavor to the dish, and with the right cooking time, you can maintain that perfect sauce clinging to every bite. Just keep the same overall cooking technique but adjust according to the specific pasta type.

Ingredients

Pasta and Veggies

8 oz spaghetti or your favorite pasta
2 cups broccoli florets
1 red bell pepper, diced
1 zucchini, sliced
3 cloves garlic, minced

Sauce and Seasoning

1/4 cup olive oil
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Juice of 1 lemon
1/4 cup grated Parmesan cheese (optional)

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Roast the Vegetables

On a baking sheet, toss the broccoli, bell pepper, and zucchini with olive oil, salt, pepper, and red pepper flakes. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

Cook the Pasta

While the veggies are roasting, cook the pasta according to package instructions. Drain and set aside.

Combine Everything

In a large bowl, combine the cooked pasta, roasted vegetables, minced garlic, and lemon juice. Toss to combine. If desired, sprinkle with Parmesan cheese before serving.

Enjoy your delicious roasted broccoli veggie pasta warm!

Pro Tips

Feel free to add any vegetables you like or have on hand. Carrots, snap peas, or asparagus would work beautifully. Adjust the garlic according to your taste preference for a milder or more robust flavor.

Storage and Make-Ahead Tips

This roasted broccoli veggie pasta can be made ahead and stored in the refrigerator for up to 3 days. Simply prepare the pasta and roasted vegetables, and store them separately in airtight containers. When you're ready to enjoy your meal, reheat the veggies in a skillet over medium heat, adding a splash of olive oil to refresh the flavors before incorporating them back into the pasta.

If you'd like to freeze the dish, do so before adding the lemon juice and Parmesan. Freeze in a resealable bag or airtight container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat gently, adding a little lemon juice and cheese right before serving to maintain that fresh flavor.

Flavor Variations

One of the beauties of this recipe is its versatility. Feel free to experiment with your favorite vegetables. Asparagus, cherry tomatoes, or even kale can be excellent additions or substitutes for the veggies listed. Just keep in mind the roasting times; for example, asparagus may take less time than broccoli, so you can add it halfway through the cooking time.

For added protein, consider tossing in some cooked chickpeas or grilled chicken slices. Not only will this round out the meal, but it will also contribute to a satisfying texture. Adding a sprinkle of toasted pine nuts or walnuts can also bring a lovely crunch and act as a nutritional boost.

Questions About Recipes

→ Can I make this pasta ahead of time?

Yes, you can prepare the roasted veggies and pasta ahead of time and store them separately in the fridge. Combine them when you're ready to serve.

→ What pasta types work best for this recipe?

You can use any type of pasta you prefer, including gluten-free options like quinoa or rice pasta.

→ Is this recipe vegan?

Yes, it is vegan! Just omit the Parmesan cheese or use a vegan alternative.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, chickpeas, or tofu would be excellent options to enhance the protein content.