Valentine Dinner Roasted Veggie Pasta

Name: Valentine Dinner Roasted Veggie Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes, halved; 1 zucchini, sliced; 1 bell pepper, diced; 1 red onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; 12 ounces pasta (penne or farfalle works best); Fresh basil for garnish; Grated Parmesan cheese (optional)

Highlighted under: Clean Healthy Meals Recipes

I love preparing meals that not only taste amazing but also bring a touch of romance to the table. This Valentine Dinner Roasted Veggie Pasta is one of my go-to recipes for special occasions. The vibrant colors of the roasted vegetables combined with perfectly cooked pasta create a feast for the eyes as well as the palate. It’s easy to make, yet feels elegant and celebratory. Trust me, your date will be impressed with this dish that’s bursting with flavor and love!

Created by

Amelia Roberts

Last updated on 2026-01-05T18:13:34.126Z

When I first made this dish, I was blown away by how well the flavors meld together. Each bite of perfectly roasted vegetables folded into the pasta gives you a rainbow of taste. I recommend using seasonal veggies like zucchini, bell peppers, and cherry tomatoes for the best results. It not only enhances the flavor but also makes for a beautiful presentation.

Over the years, I’ve tried various seasoning blends, but the combination of garlic, oregano, and a hint of red pepper flakes brings everything to life. The key is roasting the veggies until they are caramelized to unlock their natural sweetness, which contrasts perfectly with the savory pasta. You won't be disappointed with this elegant yet simple dish!

        Why You'll Love This Recipe
        Colorful array of veggies that brings joy to your plate
Delicious combination of al dente pasta and roasted goodness
Perfect for impressing your loved one with minimal effort

      

The Charm of Roasting

Roasting vegetables brings out their natural sweetness and enhances their flavors. When combined with the herbs, the result is a delightfully complex taste profile that elevates this pasta dish. Be sure to spread the vegetables in a single layer on the baking sheet; overcrowding will lead to steaming rather than roasting, which can affect texture and flavor. You want those lovely golden edges that develop during the roasting process for added depth.

Experiment with seasonal vegetables to make this dish your own. While cherry tomatoes, zucchini, and bell peppers are fantastic choices, you could replace them with asparagus or mushrooms if you prefer. Just remember to adjust the roasting times slightly, as different vegetables have varying moisture content and density. Keep an eye on them towards the end of the cooking time to ensure they don't overbrown or become mushy.

Perfect Pasta Timing

Timing is essential when preparing this Roasted Veggie Pasta. While the vegetables roast, cook the pasta to al dente so that it retains some bite, standing up beautifully against the tender roasted veggies. For penne or farfalle, about 10-12 minutes boiling time should suffice. Save a cup of pasta cooking water before draining; it's a great way to enhance the overall texture of the dish, allowing the flavors to meld beautifully when combined with the vegetables.

If you're looking to lighten this dish, consider substituting traditional pasta with whole grain options or even chickpea pasta. These alternatives not only provide additional fiber but also offer varied flavors and textures. Just be mindful of cooking times, as these pastas may require adjustments. Always refer to package directions for best results.

Ingredients

Vegetables and Seasoning

2 cups cherry tomatoes, halved
1 zucchini, sliced
1 bell pepper, diced
1 red onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Pasta

12 ounces pasta (penne or farfalle works best)
Fresh basil for garnish
Grated Parmesan cheese (optional)

Instructions

Roast the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic. Drizzle with olive oil, then add oregano, red pepper flakes, salt, and pepper. Toss to coat evenly. Spread the vegetables on a baking sheet and roast for 25 minutes, or until they are tender and caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.

Combine and Serve

In a large bowl, combine the cooked pasta with the roasted vegetables. Gently toss to mix everything together. Serve warm, garnished with fresh basil and grated Parmesan cheese if desired.

Pro Tips

For a creamier sauce, consider adding a splash of heavy cream or a dollop of ricotta cheese when combining the pasta and vegetables.

Garnishing for the Win

Garnishing your Roasted Veggie Pasta not only adds aesthetic allure but also enhances the overall flavor profile. Fresh basil is a must-must; its aromatic qualities complement the roasted veggies wonderfully. For an extra touch, consider adding a drizzle of high-quality extra virgin olive oil right before serving—it contributes a fruity note that elevates each bite. If you’d like to add some zest, a squeeze of lemon can brighten the dish dramatically, cutting through the richness.

If you’re feeling adventurous, try adding a sprinkle of nuts or seeds for crunch. Toasted pine nuts or sunflower seeds give a lovely texture contrast, along with a hint of nuttiness that pairs well with the roasting flavors. For those who enjoy a spicy kick, a few slices of fresh jalapeño or a dash of hot sauce can transform this dish into a bold statement.

Make-Ahead and Storage Tips

This Roasted Veggie Pasta is a fantastic make-ahead option. You can roast the vegetables a day in advance and store them in an airtight container in the refrigerator. Just reheat them gently in a microwave or on the stovetop before serving. Cooking the pasta ahead is also an option, but I recommend undercooking it slightly if you're going this route. This prevents it from becoming mushy when reheated and allows for a perfect al dente texture later.

If you have leftovers, store them in the fridge for up to three days. Reheat gently in a pan on low heat with a splash of water or olive oil to prevent sticking. To freeze, it's best to store the pasta and roasted veggies separately. When you're ready to enjoy again, just thaw in the fridge overnight, then reheat in your favorite way. This dish maintains lovely flavors even after freezing!

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Use any seasonal vegetables you have on hand. Just make sure to adjust cooking times as needed.

→ How can I make it vegan?

Skip the Parmesan cheese or use a vegan alternative, and you have a delicious vegan meal!

→ Can I prepare this ahead of time?

Yes, you can roast the vegetables and cook the pasta ahead of time. Just combine and serve when ready to eat.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light red, like Pinot Noir, complements the flavors beautifully.