Pasta with Roasted Summer Vegetables

9 August, 2013
photo courtesy of Travelling-light


Pasta with Summer Roasted Vegetables

photo courtesy of Travelling-light

I have this in the oven right now, as I get ready to re-publish this recipe! (It’s included in the earlier post  5 Simple Inexpensive Dinner Recipes.) Since it is just the perfect time of year to make this recipe, it deserves some extra publicity. I really don’t want you to miss this one.  If only you could smell my kitchen right now!

It could not be easier to make. The veggies get roughly chopped (so no precision chopping required); as you chop you simply throw them into the pan; there’s not much more to it than that!


Preheat oven to 500 °F. Spray a large roasting pan with non-stick cooking spray.

Roughly chop into smallish (about 1-1/2 inch) chunks:
1 pound tomatoes, 1 large onion, 1-3 small-medium eggplant and/or zucchini, 2 red or yellow peppers (optional).

As you chop, just throw the veggies into a large roasting pan.

Sprinkle the veggies with 2 chopped garlic cloves, ¼-cup olive oil, and a bit of salt and pepper. Stir to mix.

Place pan into oven, and roast for about 30 minutes (stir halfway through). The veggies should blacken a bit, and will smell wonderful!

While veggies are cooking, cook some pasta of your choice, according to package directions. (I like Dreamfields; it is low in carbs and high in fiber, and it tastes wonderful.)

Remove pan from oven, and turn the oven off.
Add 1-cup smooth tomato sauce, and 1/3 cup halved black olives.

Serve over pasta, with Parmesan cheese and some fresh basil.

P.S. If I were you, I would double this recipe and freeze half. One day, when you need a very quick dinner, it will be there!

Kitchen Tools

You Might Also Like


  • Reply debra@HOMESPUN 11 August, 2013 at 11:10 am

    I love roasted veggies…last year for the first time I roasted some of my garden tomatoes with onions to freeze for soups later in the year. This sounds wonderful! :)

    • Reply Carol Preibis 27 August, 2013 at 12:54 pm

      Hi Debra, I agree … roasted veggies are delicious! Thanks for commenting!

  • Reply Christy King 27 August, 2013 at 2:53 am

    Made this for dinner tonight. Due to my kid not liking vegetables, I cut them up a bit smaller than the recipe calls for, and cooked them at a lower temp for awhile before turning up the heat (longer total cooking time) to make them extra soft.

    Everyone (even kid) liked it. The veggies get so sweet roasted. Of course kid didn’t ADMIT to liking but did eat it all!

    Easy to make – by the time the oven had preheated, I was done chopping veggies, and if I hadn’t wanted to make the veggies extra soft, it would have been perfect timing to start the pasta water as soon as the veg went into the oven.

    • Reply Carol Preibis 27 August, 2013 at 12:53 pm

      Hi Christy, I am so glad that you and your family (even kid!) liked this. It’s one of my very favorites, and of course now is the time of year to make it. Thanks for sharing your experience with it!

  • Reply Minimalist Meals | The Simple White Rabbit 25 October, 2013 at 11:12 pm

    […] of our favorite easy pasta recipes are pasta with roasted vegetables and tomato sauce with onion and butter (you don’t even have to chop the onion – just […]

  • Reply O Is For Olive Oil » Ahh The Simple Life 2 May, 2014 at 1:04 am

    […] Pasta with Roasted Summer Vegetables […]

  • Leave a Reply

    WordPress Anti Spam by WP-SpamShield