Roasted Spring Vegetables Pasta Recipe

Yields: 4 Servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes



  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 cup cherry or grape tomatoes
  • 1/2 red onion, roughly chopped

Flavor Base

  • 3 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon red pepper flakes


  • 12 ounces pasta of your choice (penne, fusilli, farfalle, or rotini all work well)

Finishing Touches:

  • 1/4 cup grated Parmesan cheese
  • Fresh chopped herbs (basil, parsley)
  • Balsamic glaze for drizzling (optional)


  • Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Prep Vegetables: Toss the asparagus, zucchini, squash, tomatoes, and onion with olive oil, Italian seasoning, salt, pepper, and red pepper flakes (if using) in a large bowl. Spread them in a single layer on your baking sheet.
  • Roast: Roast the vegetables for 25-30 minutes, or until tender and slightly browned on the edges. Stir once halfway through.
  • Cook the pasta: While the vegetables are roasting, cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  • Assemble: In a large bowl or serving dish, toss together the cooked pasta, roasted vegetables, grated Parmesan cheese, and a few tablespoons of the reserved pasta water. This will help create a light sauce.
  • Garnish and Serve: Top your pasta with fresh chopped herbs and, if desired, a drizzle of balsamic glaze. Serve warm and enjoy!

Customization Tips

  • Veggies: Use your favorite spring vegetables: broccoli florets, bell peppers, mushrooms, etc.
  • Pasta: Whole wheat, gluten-free, or legume-based pasta options all work.
  • Cheese: Substitute with nutritional yeast for a vegan alternative or try crumbled feta cheese.
  • Spice: Add garlic or fresh herbs to the vegetables while roasting.
  • Creamy Sauce: Add a dollop of ricotta, pesto, or a splash of cream for extra richness.


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