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Add this cheesy rotini pasta with roasted vegetables to your dinner menu! Combined together in a pot— rotini pasta, melted cheese, rich marinara sauce, and roasted vegetables. It adds a twist to a classic pasta dish that the entire family will love!
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5 from 1 vote

Easy Roasted Vegetable Pasta

Add this roasted vegetable pasta to your dinner menu! Combined together in a pot— rotini pasta, melted cheese, rich marinara sauce, and roasted vegetables. This roasted vegetable pasta recipe comes together in 40 minutes and a dish that the entire family will love!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Servings: 5 servings
Calories: 554kcal
Author: Christina

Ingredients

Roasted Vegetables

  • 3 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup zucchini halved and sliced (about 1 small)
  • ½ cup squash halved and sliced (about 1 small)
  • 1 cup cherry tomatoes
  • 1 cup baby bella mushrooms sliced
  • ½ cup cauliflower cut into like-size florets
  • 1 cup eggplant cubed

Pasta

  • 1 pound rotini pasta
  • 2 teaspoons salt
  • ½ cup reserved pasta water
  • 1 cup shredded mozzarella cheese
  • ⅓ cup grated parmesan cheese
  • 2 cups marinara sauce
  • 2 Tablespoons fresh basil chopped

Instructions

  • Preheat the oven to 425°F. Spread out the chopped vegetables on 2 baking sheets— you want them spread out enough so they don't steam. Toss with olive oil, salt, and pepper. Roast for 20 minute, stirring halfway through.
  • While the vegetables roast, start the pasta. Bring a pot of water to boil with the salt. Cook the pasta as instructed. Prior to straining, reserve ½ cup pasta water.
  • Over low heat, add the pasta back into the pot. Stir in the marinara sauce, mozzarella cheese, parmesan cheese, and water. Then stir in the fresh basil. Garnish with additional parmesan cheese, if desired.

Notes

  1. Make Ahead Instructions: You can roast the vegetables up to 3 days in advance and store in an airtight container. The day of start at step 2.
  2. Vegetables: Use what you have and/or love! This recipe is very versatile when it comes to the types of vegetables you can use.

Nutrition

Calories: 554kcal | Carbohydrates: 80g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 2132mg | Potassium: 809mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2340IU | Vitamin C: 24mg | Calcium: 227mg | Iron: 3mg
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