Roasted Zucchini Tomato Herb Pasta

Name: Roasted Zucchini Tomato Herb Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz pasta (spaghetti or penne); 2 medium zucchini, sliced; 2 cups cherry tomatoes, halved; 1/4 cup olive oil; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional); 1/4 cup fresh basil, chopped; 2 tablespoons fresh thyme, chopped; Juice of 1 lemon; Parmesan cheese for serving

Highlighted under: Simple Collection

I absolutely love creating meals that are as vibrant in color as they are in flavor, and this Roasted Zucchini Tomato Herb Pasta is the perfect recipe to showcase that. The combination of roasted zucchini and ripe tomatoes, complemented by aromatic herbs, creates a delightful dish that's fresh yet satisfying. I enjoy prepping everything in just one pan for easy cleanup and a burst of flavors that come together seamlessly. This dish not only nourishes the body but also warms the soul, making it a favorite in my kitchen.

Created by

Zinnia Fairweather

Last updated on 2026-01-21T19:49:34.331Z

This Roasted Zucchini Tomato Herb Pasta has quickly become one of my go-to recipes for weeknight dinners. I love roasting the zucchini and tomatoes together until they caramelize, which really enhances their natural sweetness. The fragrant herbs add depth and keep it feeling light. One of my tips is to toss the pasta in the roasting pan at the end for a final mix to allow the flavors to marry perfectly.

While experimenting with different herbs, I found that fresh basil and thyme offer a beautiful balance. Adding a splash of lemon juice just before serving brightens up the entire dish, making it not only delicious but visually stunning as well. It's amazing how simple ingredients can create such a flavorful dish that everyone devours!

        Why You'll Love This Recipe
        Fresh ingredients that burst with summer flavors
Simple yet elegant, perfect for weeknight meals
Customizable with your favorite herbs and veggies

      

Cooking Pasta to Perfection

When cooking the pasta, it's essential to use generously salted water to enhance its flavor. I recommend starting with a ratio of 1 tablespoon of salt per quart of water. Cook the pasta until it reaches al dente, which usually takes about 8-10 minutes, depending on the type used. This slight firmness will allow the pasta to absorb the flavors from the roasted vegetables and herbs when combined later on.

After draining the pasta, remember to reserve that crucial half cup of pasta water. This starchy liquid will act as a binding agent, helping the dish’s sauce adhere better to the noodles. If your pasta seems a bit dry after mixing, the reserved water should restore moisture and enhance the glossy finish.

Roasting for Flavor

Roasting the zucchini and tomatoes unlocks their natural sweetness and adds depth to the overall flavor. Aim for an even spread on the baking sheet to ensure they cook uniformly. As they roast at 400°F (200°C) for about 20 minutes, keep an eye out for slight caramelization on the edges, which indicates they're ready. This step is crucial, as it transforms basic veggies into complex, savory components of your pasta dish.

If you prefer a more pronounced charred flavor, you can broil the vegetables for the last 2-3 minutes of roasting. Just be careful not to burn them! Adjusting roasting time will also lead to varying textures—so if you want softer veggies, extend the roasting time slightly, but check regularly until they’re tender yet still hold their shape.

Ingredients

Pasta and Vegetables

12 oz pasta (spaghetti or penne)
2 medium zucchini, sliced
2 cups cherry tomatoes, halved
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)

Herbs and Toppings

1/4 cup fresh basil, chopped
2 tablespoons fresh thyme, chopped
Juice of 1 lemon
Parmesan cheese for serving

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, toss the sliced zucchini and halved tomatoes with olive oil, minced garlic, salt, black pepper, and red pepper flakes if using.

Roast the Vegetables

Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20 minutes, until they are tender and slightly caramelized.

Cook the Pasta

While the vegetables roast, cook the pasta according to package instructions in salted water until al dente. Drain and reserve 1/2 cup of pasta water.

Combine Everything

In the baking sheet with roasted vegetables, add the drained pasta, reserved pasta water, chopped basil, and thyme, then toss everything together until well combined.

Serve

Drizzle with lemon juice, adjust seasoning if necessary, and top with grated Parmesan cheese before serving.

Pro Tips

Feel free to add other vegetables like bell peppers or asparagus for extra color and flavor. If you want a little crunch, consider adding toasted pine nuts on top before serving.

Ingredient Variations

Feel free to customize this dish with your favorite vegetables. Bell peppers, asparagus, or even mushrooms can be wonderful additions or substitutions. Aim to keep the vegetable sizes uniform for even cooking; bite-sized pieces work best. If you want a little extra protein, consider tossing in some cooked chicken, shrimp, or even chickpeas to boost the nutrients without sacrificing flavor.

For a dairy-free option, you can replace Parmesan cheese with nutritional yeast or a vegan cheese alternative. Both will lend a cheesy flavor without compromising the dish's integrity. Similarly, use whole wheat or gluten-free pasta to meet dietary needs, ensuring everyone can enjoy this vibrant recipe.

Make-Ahead and Storage Tips

This Roasted Zucchini Tomato Herb Pasta is excellent for meal prep! You can roast the vegetables and cook the pasta ahead of time, then combine them when you're ready to eat. Store the components separately in airtight containers in the fridge for up to 4 days. When you're ready to enjoy, simply reheat the vegetables and pasta in a skillet over medium heat, adding a splash of the reserved pasta water to loosen everything up.

If you wish to freeze the dish, consider leaving off the fresh herbs and cheese until you reheat it. Frozen, it can last up to 3 months. For best results, defrost in the refrigerator overnight before gently reheating it on the stovetop over low heat, ensuring everything is warmed through without overcooking.

Questions About Recipes

→ Can I use gluten-free pasta for this recipe?

Absolutely! Gluten-free pasta works well and will still hold the flavors beautifully.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish vegan?

Yes, just omit the Parmesan cheese or use a vegan alternative to keep it vegan-friendly.

→ What other vegetables can I add?

You can experiment with other seasonal vegetables like bell peppers, asparagus, or spinach for added nutrition and flavor.