Valentine Dinner Roasted Veggie Pasta

Name: Valentine Dinner Roasted Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups bell peppers, chopped; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1 small red onion, sliced; 3 cloves garlic, minced; 12 oz penne pasta; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and pepper, to taste; Fresh basil, for garnish

I absolutely love celebrating Valentine's Day with a homemade dinner, and this roasted veggie pasta has become one of my go-to recipes. The vibrant colors and rich flavors not only make it a delightful dish for the occasion but also transform simple ingredients into something special. With every bite, you can savor the earthy tones of roasted vegetables complemented by al dente pasta. It’s straightforward to make, yet feels like a luxurious treat, perfect for impressing someone special without spending hours in the kitchen.

Created by

Kerensa Trelawney

Last updated on 2026-01-05T19:05:34.510Z

When I first created this roasted veggie pasta, I wanted a dish that balanced heartiness with freshness. I experimented with different combinations of seasonal vegetables and settled on a medley of bell peppers, zucchini, and cherry tomatoes. By roasting the veggies, they develop a sweet and smoky essence that elevates the dish significantly. Adding a splash of olive oil and balsamic vinegar helps tie the flavors together beautifully.

This pasta also shines because of its adaptability. You can tweak the toppings depending on what veggies are in season or your individual preferences without sacrificing flavor. Add a sprinkle of your favorite cheese or fresh herbs as a finishing touch to take it to the next level!

Why You Will Love This Recipe
Colorful mix of roasted vegetables brings joy to the plate
Simple yet elegant, ideal for a romantic dinner
Fresh herbs and spices enhance the dish’s inviting aroma

Mastering the Roasting Process

Roasting vegetables adds a depth of flavor that boiling or steaming simply cannot match. When roasting at 425°F (220°C), you're aiming for a balance of slight charring and tenderness. Keep an eye on your mix, as different vegetables may finish at different times. Broil for a couple of minutes at the end to achieve that perfect golden-brown finish, enhancing caramelization and presentation.

For an even roasting outcome, ensure that the vegetables are cut into similar sizes—this promotes uniform cooking. If you're using vegetables higher in water content, like zucchini, you might want to reduce their size slightly to prevent them from becoming mushy. Adding a touch of lemon zest before serving can also cut through the richness and brighten the dish.

Perfecting the Pasta

Choosing the right pasta shape can elevate your dish. Penne is fantastic because its ridges hold onto the sauce and bits of roasted veggies beautifully. Cook pasta until it’s al dente; this ensures it holds its shape when mixed with the warm vegetables and prevents it from becoming soggy, a common mistake many home cooks make.

Make sure to reserve some pasta water before draining—adding a splash can adjust the sauce’s consistency if it feels too dry. If you're short on time, whole wheat or gluten-free penne can work well as alternatives, just keep in mind that cooking times may vary.

Ingredients

Vegetables

2 cups bell peppers, chopped
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1 small red onion, sliced
3 cloves garlic, minced

Pasta and Sauce

12 oz penne pasta
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Fresh basil, for garnish

Instructions

Roast the Vegetables

Preheat your oven to 425°F (220°C). On a large baking sheet, combine bell peppers, zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Toss well to coat. Roast in the preheated oven for 25 minutes or until vegetables are tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, bring a large pot of salted water to a boil. Add penne pasta and cook according to the package instructions until al dente, usually around 11-13 minutes. Drain and set aside.

Combine and Serve

Once the vegetables are roasted and pasta is cooked, mix them together in a large bowl. Toss gently to combine, adding more olive oil or balsamic vinegar as desired for flavor. Serve hot, garnished with fresh basil.

Enjoy Your Meal!

Pro Tips

For extra richness, consider adding a sprinkle of Parmesan cheese on top before serving. You can also customize this recipe by including your favorite herbs or proteins like chicken or tofu to suit your taste.

Ingredient Substitutions

If you're after a lighter pasta, consider swapping penne for spaghetti or even zoodles (zucchini noodles). While zucchini is already in the recipe, using spiralized versions can offer a refreshing twist. Additionally, substitute balsamic vinegar with lemon juice for a tangy flavor or apple cider vinegar for a sweeter option, adjusting the quantity based on your taste.

For those preferring a heartier dish, toss in protein such as grilled chicken, shrimp, or chickpeas. This not only adds substance but also balances the dish with additional textures and flavors. Just be sure to adjust cooking times according to the protein you choose.

Make-Ahead Tips

This roasted veggie pasta can be prepared ahead of time for a stress-free dinner. You can roast your vegetables a day in advance and store them in an airtight container in the fridge. Simply reheat them in the oven at 350°F (175°C) for about 10-15 minutes before combining with freshly cooked pasta to keep the flavors vibrant.

If you're looking to make a large batch, the dish holds up well in the refrigerator for up to 3 days, and leftovers can be reheated in the microwave or on the stove with a splash of olive oil to prevent drying out.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to use whatever seasonal vegetables you prefer or have on hand.

→ Is this recipe vegan?

Yes, this roasted veggie pasta is completely vegan as it uses no animal products.

→ How can I store leftovers?

Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.

→ Can I make this dish gluten-free?

Certainly! Just substitute the penne pasta with your favorite gluten-free pasta alternative.