Roasted Zucchini Tomato Herb Pasta

Name: Roasted Zucchini Tomato Herb Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz pasta (your choice); 2 medium zucchinis, sliced; 2 cups cherry tomatoes, halved; 3 cloves garlic, minced; 3 tbsp olive oil; Salt and pepper to taste; 1 tsp Italian herbs (dried basil, oregano, thyme); ¼ cup fresh basil leaves, torn; Grated Parmesan cheese for serving (optional)

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I absolutely love making Roasted Zucchini Tomato Herb Pasta during the summer months when zucchini and tomatoes are at their best. The combination of roasting brings out a wonderful depth of flavor, and I’m always amazed by how a few simple ingredients can create such a vibrant dish. This recipe allows the vegetables to shine, and the aromatic herbs add a delightful freshness that completes the meal. It's quick to prepare, making it perfect for a weekday dinner or a cozy weekend gathering.

Created by

Lucy Thompson

Last updated on 2026-01-21T17:58:35.939Z

When I first made Roasted Zucchini Tomato Herb Pasta, I was hesitant about how the flavors would come together. However, as soon as I took that first bite, I was hooked! The sweet roasted tomatoes combined with the tender zucchini made for a delightful and satisfying meal. I always season the veggies with a generous sprinkle of olive oil and a medley of herbs before roasting to really elevate the taste.

One key tip I've learned is to ensure the zucchini is cut uniformly, allowing it to roast evenly. I love adding a sprinkle of parmesan on top just before serving for an extra layer of flavor. This dish quickly became a staple in my house, especially when paired with a glass of chilled white wine!

Why You Will Love This Recipe
Fresh, vibrant flavors from roasted vegetables
Quick and easy to make for any weeknight dinner
A versatile dish that can be served warm or cold

Perfecting Roasted Vegetables

The key to achieving beautifully roasted vegetables lies in how you cut and season them. For this dish, slicing zucchini and halving cherry tomatoes ensures even cooking and caramelization. Aim for uniform sizes to guarantee consistency while roasting. I recommend tossing the vegetables in olive oil generously; this not only enhances flavor but also prevents sticking. An even coating allows them to roast beautifully and develop those irresistible golden edges that contrast perfectly with the juicy tomatoes.

Roasting at 400°F (200°C) is ideal for this recipe, allowing both the zucchini and tomatoes to soften and release their natural sugars. Keep an eye on them; you want the zucchini to be tender yet slightly firm, while the tomatoes should burst open, creating a lovely, flavorful sauce. If you notice the vegetables getting too charred, reducing the heat slightly or covering them with foil can help prevent overcooking while still allowing the flavors to meld.

Pasta Perfection

Choosing the right pasta is crucial for achieving a balanced dish. I recommend using pasta shapes like penne or farfalle, which have surface areas to catch the roasted vegetables and their juices effectively. Make sure to cook the pasta until al dente, as it will continue to cook slightly when combined with the hot vegetables. This prevents a mushy texture and keeps the final dish appealing and satisfying.

To ensure the pasta retains its flavor, consider adding a bit of the pasta water to the mixing bowl when you combine it with the roasted vegetables. This starchy water acts as a binding agent for the dish, allowing the sauce to adhere better to the ingredients. It’s a simple trick I often utilize to enhance the overall flavor and texture of pasta dishes.

Creative Variations

This Roasted Zucchini Tomato Herb Pasta is incredibly versatile, inviting you to experiment with your favorite vegetables. Feel free to substitute or add bell peppers, asparagus, or even spinach for a bit of color and additional nutrients. Seasonal variations can make this dish exciting throughout the year; for example, adding roasted winter squash can provide a comforting touch in colder months.

For those looking to make it lighter or gluten-free, consider swapping pasta for spiralized vegetables or whole-grain alternatives. You could also enjoy this dish cold as a fresh pasta salad by allowing it to cool after mixing in the vegetables. Toss in a splash of balsamic vinegar or a squeeze of lemon for a refreshing finish, making it ideal for picnics or potlucks.

Ingredients

For the Pasta

8 oz pasta (your choice)
2 medium zucchinis, sliced
2 cups cherry tomatoes, halved
3 cloves garlic, minced
3 tbsp olive oil
Salt and pepper to taste
1 tsp Italian herbs (dried basil, oregano, thyme)
¼ cup fresh basil leaves, torn
Grated Parmesan cheese for serving (optional)

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the sliced zucchini, cherry tomatoes, and minced garlic. Drizzle with olive oil and season with salt, pepper, and Italian herbs. Toss to coat the vegetables evenly. Spread the mixture onto a lined baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.

Combine and Serve

Once the vegetables are done roasting, combine them with the cooked pasta in a large bowl. Toss in the fresh basil leaves and adjust seasoning as needed. Serve warm, topped with grated Parmesan cheese if desired.

Pro Tips

For a protein boost, feel free to add grilled chicken or chickpeas. This dish can also be easily adapted with different vegetables based on what you have on hand.

Make-Ahead Tips

This dish is excellent for meal prep since the roasted vegetables and pasta store well when separated. If you plan to make it ahead, roast a larger batch of vegetables to use in different meals throughout the week. After roasting, let them cool completely before storing in an airtight container; they can last about four days in the fridge without losing their flavor.

When reheating, gently warm the vegetables in a skillet over medium heat rather than using a microwave, which can make them soggy. Combine them with fresh pasta or quinoa for a satisfying meal, adding a touch of olive oil to enhance moisture. A sprinkle of fresh herbs just before serving can revive their flavor and brightness.

Serving Suggestions

To elevate your Roasted Zucchini Tomato Herb Pasta, consider garnishing it with toasted pine nuts or walnuts for added crunch and healthy fats. A drizzle of balsamic reduction can also enhance the dish with a tangy sweetness, beautifully complementing the zucchini and tomatoes.

If you crave a richer flavor profile, adding crumbled feta or goat cheese can introduce creaminess, balancing the dish’s freshness. Pair this pasta with a light salad or crusty bread on the side to soak up any remaining savory juices, making for a delightful dining experience.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! Any pasta you like will work well, including gluten-free options.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stovetop.

→ Can I make this dish vegan?

Yes! Simply omit the Parmesan cheese or replace it with a vegan alternative.

→ What vegetables can I substitute?

Feel free to substitute with bell peppers, asparagus, or even spinach for different flavors.