Sheet pan roasted vegetable pasta
A pan of zucchini, squash, peppers, onion and tomatoes roasts until sweet and caramelized, then gets tossed with pasta, parmesan and soft roasted garlic.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.78 a serving
- 490 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 red onion
- 1 cup cherry tomatoes
- 5 cloves garlic, peeled, left whole
- 12 oz gluten-free pasta, short shape; regular pasta works too
- ⅓ cup grated parmesan
- ¼ cup fresh basil, torn (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp Italian seasoning
- 1 tbsp salt, plus 1 tsp
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
Each serving has about 490 calories, 11 g protein, 81 g carbs and 14 g fat, and costs about $2.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the zucchini and squash into half-moons, the pepper into 1-inch pieces, and the onion into wedges.
them on the pan with the tomatoes, garlic cloves, oil, Italian seasoning, 1 teaspoon salt and the pepper. Spread into one layer and 25 minutes, stirring once, until browned at the edges.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 25 min
Meanwhile, fill a large pot with water, add 1 tablespoon salt, and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cook the pasta until , tasting 2 minutes before the package time. Scoop out 1 cup of , then .
Al dente. Al dente is Italian for “to the tooth”: pasta cooked until tender but with a slight firm bite in the center. It holds up in sauce and keeps softening a little after you drain it.
How you’ll know: Bite a piece a minute before the package time: tender, with a slight firm bite in the middle and no crunch.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 10 min
Dolly’s tip: Gluten-free pasta softens fast, so taste early and pull it with a little bite.Smash the soft roasted garlic cloves with a fork right on the pan and the balsamic over the vegetables.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Tip the pasta onto the pan, add the parmesan and of , and until glossy. Serve with basil.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: It’s just as good at room temperature, so leftovers make a great lunch.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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