This easy roasted Veggie Pasta Recipe is a quick, easy, and nutritious pasta dinner for your family, full of veggies and great flavor! This dish is quick to make, absolutely delicious, and a great option for a quick and low-stress meal on a weeknight that still delivers all of the nutrition and flavor you like!
👩🏻🍳 Why You'll Love this Veggie Pasta Recipe
This recipe for veggie rotini is sure to become a staple for your weeknight dinners. It combines all the goodness of a delicious pasta dish with the fresh flavors and nutritional value of vegetables. Best of all, it's ready and on your table in just 30 minutes!
With this healthy vegetable pasta recipe, you can satisfy your family and serve a hearty and healthy dish without sacrificing flavor!
If you love the combination of pasta and veggies, you'll also love this Chickpea Pasta Salad.
🥘 Ingredients Needed
- broccoli, cauliflower, asparagus, bell pepper - a delicious variety of vegetables that all contribute to a tasty medley of flavors.
- spray oil - I used avocado oil, but olive oil would work just as well.
- whole grain rotini - whole grain pasta helps to keep this recipe on the healthier side.
- olive oil - to use as the base for the dressing.
- balsamic vinegar - adds a tanginess to your dressing that pairs well with the veggies.
- minced garlic - everything is better with garlic!
- scallions - gives your dressing a fresh green flavor.
- fresh basil - works with the scallions to make your dressing light and delicious.
- Parmesan cheese - you can also substitute nutritional yeast if you want to keep this recipe dairy free!
- Spread chopped vegetables in a single layer on a baking sheet, spray with oil and sprinkle with salt and pepper, then bake at 425 F for about 20 minutes.
- Meanwhile, make the dressing by combining olive oil, balsamic vinegar, garlic, salt, scallions, and basil in a small bowl.
- Cook the rotini according to the directions on the package.
- Remove your veggies from the oven and check to ensure they're tender.
- Combine the veggies and rotini in a large bowl or pot, then drizzle in the dressing and toss to combine.
- Add the Parmesan cheese (or nutritional yeast) and mix well. Serve and sprinkle more over top if desired!
This recipe uses broccoli, cauliflower, asparagus, and bell pepper, but some other great options would be spinach, roasted carrots or potatoes, tomato, and zucchini.
One great option is to add a dressing, like the homemade balsamic in this recipe. It's so easy to throw a couple of ingredients into a bowl, give them a mix, and pour over your pasta for an easy but incredible flavor boost! Stirring in some cheese or some of your favorite seasonings is also a great and simple way to add some flavor.
Sure! Just be sure to adjust your measurements, as basil tends to shrink when frozen. You may have to add more than you think to get the same amount of basil flavor.
Dried also works. Dried herbs tend to have a stronger and more concentrated flavor, so a typical rate of exchange is to use 1 part dried herbs for 1.5 parts of fresh. (For this recipe, that would be 2 tablespoons of dried basil.)
🧊 Storing Leftover Veggie Rotini
A veggie pasta recipe like this one is great to make a double batch of as leftovers store well. Allow the pasta to cool and transfer to an airtight container in the fridge, where it should be good for 5 days or so. To reheat, you can either pop it in the microwave, or transfer to a pot and cook over medium to medium-high heat until everything is warmed through.
Pasta also freezes fairly well; 3 months is a pretty good estimate for how long it'll last frozen. To reheat from the freezer, allow to thaw a bit in the fridge (overnight works great) and then follow one of the reheating methods above!
💭 Helpful Tips
- One of the easiest ways to chop a bell pepper is to cut off the very top and bottom, remove the seed pod, and then slice into strips. You can also slice horizontally into rings, if you prefer that shape. For more detailed steps, check out this guide from Feel Good Foodie.
- If you're using nutritional yeast instead of Parmesan cheese, you'll typically need less to get the same amount of flavor. Start with about half and add more if needed!
- Chop your vegetables in the morning or the night before to make prep a breeze!
This veggie pasta recipe is a great option for a quick weeknight meal. It's full of nutrients and flavor and is sure to please even picky eaters! Easy to customize and simple to make!
- There are so many veggies that would taste amazing in this dish. Spinach, tomato, zucchini, squash carrots, potatoes, corn, and onion are all great options!
- If you prefer, you can use a regular pasta instead of a whole grain version. You can also use a different shape of pasta to change things up; penne or farfalle would work well!
- Another delicious pasta possibility is a tri-colored rotini.
- For some added protein, brown some ground beef or turkey and mix in as you combine the pasta and veggies.
🥗 Suggested Side Dishes
Even though veggie rotini has all of the makings of a full meal in one dish, here are some ideas for sides in case you're looking for a nice round meal!
🍝 More Veggie Pasta Recipes
Here at Dizzy Busy and Hungry, we love a veggie pasta recipe! Here are a few more ideas for you that combine pasta and vegetables.
Or, for a great vegan main dish recipe, try this Baked Hummus Casserole. It's hearty, filling, and healthy!
Check out this story on how to make Easy Roasted Veggie Pasta!
Veggie Pasta Recipe
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Roasted Veggie Rotini
- 3 cups chopped broccoli
- 3 cups chopped cauliflower
- 3 cups chopped asparagus
- 3 cups chopped bell pepper
- olive oil spray
- 13.5 ounces whole grain rotini (1 package)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 3 scallions (chopped)
- 3 tablespoons chopped fresh basil
- 3 tablespoons nutritional yeast flakes or Parmesan cheese
- Preheat oven to 425 degrees F (220 degrees C).
- Place chopped vegetables on a baking sheet (or two, if needed), spray them lightly with olive oil spray, and sprinkle some salt and pepper over them.3 cups chopped broccoli, 3 cups chopped cauliflower, 3 cups chopped asparagus, 3 cups chopped bell pepper, olive oil spray, ¼ teaspoon salt
- Place baking sheet(s) in the oven and roast the vegetables for about 20 minutes, until tender.
- While the veggies are cooking, cook the rotini according to package directions.13.5 ounces whole grain rotini
- Prepare the dressing by combining the olive oil, balsamic vinegar, garlic, salt, scallions, and basil in a small bowl and set aside.3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon minced garlic, ¼ teaspoon salt, 3 scallions, 3 tablespoons chopped fresh basil
- When the veggies and rotini are done, combine them in a large bowl. Pour the dressing and toss to coat.
- Add the nutritional yeast flakes or Parmesan cheese and toss a bit more. Serve and sprinkle some additional over top if desired.3 tablespoons nutritional yeast flakes or Parmesan cheese
- Other vegetables like zucchini, spinach, tomato, and corn would be good additions or substitutions for this recipe.
- You'll need less nutritional yeast than Parmesan cheese if substituting; start with half and add more if desired.
- Chop your vegetables ahead of time for even less prep.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in September 2014, but was republished with tips, step by step photos, and a recipe change in March 2021.