Roasted Zucchini Pasta is a simple dish that’s big on flavor and light on prep. Serve as a main course with a simple green salad or as a side dish with Grilled Greek Tofu.
Quick Weeknight Dinner
Roasted Zucchini Pasta is one of those meals that comes together easily with ingredients that are often already in the kitchen. The vegetables roast while the pasta cooks, and everything gets tossed together with cheese and herbs right before serving.
Roasting the zucchini, onion, and garlic brings out a natural sweetness that works well with the pasta and cheese. The vegetables caramelize just enough to add flavor without needing much else. Tossed with cavatappi, fresh basil, and Parmesan, it’s balanced, savory, and fresh.
As a home cook focused on vegetarian and plant-based recipes, I like recipes that rely on solid prep and good ingredients to carry the flavor. Roasting vegetables before adding them to pasta is something I come back to often—it’s an easy way to build layers of flavor.
Ingredients for Roasted Zucchini Pasta
- Fresh Zucchini – Slice into half-moons so they roast evenly.
- Yellow Onion & Garlic – Roasted with the zucchini to bring in sweetness and depth. The garlic becomes soft and mild as it cooks.
- Olive Oil – Coats the vegetables for roasting and helps everything blend into the pasta without needing a separate sauce.
- Kosher Salt & Black Pepper – Adds balance and highlights the flavors of the roasted vegetables and cheese.
- Cavatappi Pasta – Holds up well to the vegetables and gives a good bite. Penne, fusilli, or rigatoni are also good choices.
- Fresh Basil – Stirred in at the end for a fresh finish. If you’re using dried, start with about 1 teaspoon and mix it in after roasting.
- Parmesan Cheese – Tossed in while the pasta is still warm, so it melts and brings the dish together.
Choosing the Right Pasta
Short, textured shapes like cavatappi, fusilli, or rigatoni work well in this dish. They hold their structure, mix easily with the roasted vegetables, and give each bite a little variety. If you’re using a different shape, aim for something sturdy that won’t clump or fall flat once everything is combined—elbow macaroni or rotini are good fallback options.
How to Make Roasted Zucchini Pasta
STEP ONE: Roast the vegetables. Preheat the oven to 425°F. In a bowl, toss the sliced zucchini, onion, garlic, olive oil, salt, and pepper. Spread everything out on a sheet pan in a single layer and roast for 20 minutes, or until the vegetables are soft and just starting to brown at the edges.
STEP TWO: Cook the pasta. While the vegetables are in the oven, cook the pasta according to the package directions for al dente. Reserve 1 cup of pasta water, then drain and return the pasta to the pot.
STEP THREE: Combine. Add the roasted vegetables to the pot of cooked pasta. Stir in the reserved pasta water, basil, and parmesan cheese. Adjust seasoning to taste and serve warm.
Make it Vegan 🌱
- For a plant-based pasta dish, use dairy-free Parmesan cheese. The rest of the ingredients are naturally vegan.
Optional Add-Ins
This dish stands on its own, but it’s also easy to change up depending on what’s in the kitchen:
- Cherry Tomatoes – Roasted alongside the zucchini or added raw at the end for a little burst of sweetness.
- White Beans – A good option if you want to make the dish more filling without shifting the flavor too much.
- Lemon Zest – Stir in at the end for a clean, bright finish.
- Red Pepper Flakes – For just a touch of heat.
- Toasted Pine Nuts or Walnuts bring a bit of texture and a subtle nutty flavor that pairs well with the roasted vegetables and cheese.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent the pasta from drying out. The zucchini will soften further after storing, but the flavor remains solid.
More Easy Zucchini Recipes
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Roasted Zucchini Pasta Recipe
Ingredients
- 4 cups zucchini sliced into 1/4-inch half-moons
- 1/4 cup olive oil
- 1/2 cup yellow onion sliced
- 2 tablespoons garlic
- 1/4 cup fresh basil leaves chopped
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 16 ounces cavatappi pasta
- 1 cup pasta cooking water
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat the oven to 425°F. In a bowl, toss the sliced zucchini, onion, garlic, olive oil, salt, and pepper. Spread everything out on a sheet pan in a single layer and roast for 20 minutes, or until the vegetables are soft and just starting to brown at the edges.
- While the vegetables are in the oven, cook the pasta according to the package directions for al dente. Reserve 1 cup of pasta water, then drain and return the pasta to the pot.
- Add the roasted vegetables to the pot of cooked pasta. Stir in the reserved pasta water, basil and parmesan cheese. Adjust seasoning to taste and serve warm.
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