Valentine Dinner Roasted Veggie Pasta

Name: Valentine Dinner Roasted Veggie Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz pasta (your choice); 1 red bell pepper, sliced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Fresh basil leaves for garnish; Grated Parmesan cheese (optional)

Highlighted under: Clean Healthy Meals Collection

I’ve always believed that the heart of any great meal is the love you put into it, especially on Valentine’s Day. This Roasted Veggie Pasta combines vibrant, seasonal vegetables with al dente pasta to create a dish that’s visually stunning and incredibly delicious. The roasted flavors elevate the simple ingredients, making it a perfect centerpiece for a romantic dinner. With minimal prep and maximum flavor, this dish is sure to impress your loved one and create lasting memories.

Created by

Isabella Clark

Last updated on 2026-01-05T21:42:35.494Z

When I first decided to make this Roasted Veggie Pasta, I was searching for a dish that could warm hearts and fill bellies. I discovered that roasting vegetables not only enhances their natural sweetness but also adds a lovely caramelized flavor. Pairing the veggies with a garlic-infused olive oil and fresh herbs truly transformed this simple pasta into something special.

One unique tip I mastered is to reserve a bit of the pasta cooking water. It’s perfect for loosening up the sauce, ensuring every strand of pasta is coated beautifully. This small trick makes a world of difference, turning your dish from good to unforgettable!

Why You Will Love This Recipe
Colors and flavors that transport you to Italy with each bite
Easy to customize with your favorite veggies or proteins
A healthy dish that feels indulgent and romantic

Mastering Roasting Techniques

Roasting vegetables is a transformative technique that brings out their natural sweetness and creates a rich, caramelized flavor. To achieve the best results in this Roasted Veggie Pasta, ensure your oven is preheated to the correct temperature of 425°F (220°C). Arrange the vegetables in a single layer on the baking sheet to avoid steaming, which can hinder the caramelization process. You’ll know they’re done when they are tender and show golden edges, typically around 25 minutes of roasting time.

Choosing the right vegetables is key to adding depth to your dish. While this recipe features bell peppers, zucchini, yellow squash, cherry tomatoes, and red onion, feel free to experiment with seasonal favorites like asparagus or carrots. Keep in mind that denser vegetables may require a slightly longer roasting time, so check for tenderness regularly or pre-cook those varieties to ensure a harmonious blend of textures in your pasta.

Pasta Perfection

Cooking pasta to al dente perfection is crucial for this dish. Follow the package instructions, but start checking for doneness a minute or two earlier than the suggested time. The pasta should be firm to the bite without being chalky, as it will continue to cook slightly when combined with the hot roasted vegetables. Also, don’t forget to reserve that ½ cup of pasta water; this starchy liquid is your secret weapon for creating a light, luscious sauce that coats the pasta beautifully.

For a different flavor profile or texture, consider using whole grain or gluten-free pasta. Keep in mind that these may have different cooking times, so adjust accordingly. Whole grain pasta adds a nuttier flavor and more fiber, while gluten-free varieties will cater to those with dietary restrictions without sacrificing the heartiness of your meal.

Ingredients

Ingredients:

Pasta and Veggies

12 oz pasta (your choice)
1 red bell pepper, sliced
1 zucchini, diced
1 yellow squash, diced
1 cup cherry tomatoes, halved
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For Serving

Fresh basil leaves for garnish
Grated Parmesan cheese (optional)

Instructions

Instructions:

Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Roast the Vegetables

In a large bowl, combine the sliced bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with olive oil, oregano, basil, salt, and pepper. Toss until the veggies are evenly coated. Spread them out on the prepared baking sheet and roast in the oven for about 25 minutes, or until they are tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions. Remember to reserve ½ cup of the pasta cooking water before draining.

Combine and Serve

In a large pan, combine the roasted vegetables and cooked pasta. If needed, add a little reserved pasta water to create a light sauce. Mix well to combine, and serve hot, garnished with fresh basil and Parmesan cheese if desired.

Pro Tips

Feel free to mix and match your favorite vegetables or add cooked proteins like chicken or shrimp for extra heartiness. This dish can be served warm or at room temperature, making it a versatile option for any gathering.

Serving Suggestions

Serving this Roasted Veggie Pasta with fresh basil elevates the dish’s presentation and flavor. The bright, aromatic notes of basil perfectly complement the sweetness of the roasted vegetables. If you want to add a bit of creaminess, feel free to drizzle a homemade basil pesto or add a splash of cream to the pasta before serving for an indulgent twist. A sprinkle of toasted pine nuts can also add a delightful crunch and a touch of sophistication.

If you’re looking for a complete meal, consider pairing this pasta with a light mixed greens salad topped with a simple lemon vinaigrette. The acidity of the dressing contrasts nicely with the rich flavors of the roasted vegetables, making it a refreshing addition to your romantic dinner.

Make-Ahead and Storage

This Roasted Veggie Pasta makes for a great make-ahead meal. Cook the pasta and roast the vegetables a day in advance, allowing the flavors to meld overnight. Store the prepared ingredients separately in airtight containers in the fridge, and combine them just before serving. When reheating, add a splash of reserved pasta water to prevent the dish from drying out, achieving that light sauce consistency once again.

If you happen to have leftovers, they can last in the fridge for about 3 to 4 days. Reheat gently on the stovetop over low heat and stir in a bit of olive oil or reserved pasta water to restore its moisture. However, this dish is best enjoyed fresh, as the vegetables may lose their appealing texture upon reheating.

Questions About Recipes

→ Can I use whole grain pasta?

Absolutely! Whole grain pasta adds more fiber and nutrients, making the dish even healthier.

→ What other vegetables can I add?

You can add vegetables like asparagus, broccoli, or spinach to suit your taste.

→ Is this dish vegan?

Yes, this recipe is completely vegan as long as you skip the Parmesan cheese.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in a pan over low heat.