Mediterranean Roasted Vegetable Pasta
Colorful veggies, olive oil, herbs, and al dente pasta tossed together with a light lemon-garlic sauce.This Mediterranean Roasted Vegetable Pasta is a colorful, wholesome, and vibrant dish perfect for a healthy weeknight meal or a light lunch. Tender roasted vegetables like zucchini, bell peppers, mushrooms, and cherry tomatoes are caramelized to bring out their natural sweetness. Tossed with al dente pasta, a light garlic-lemon sauce, and fresh herbs, this pasta is full of Mediterranean flavors without being heavy or spicy.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings:2
Ingredients
Roasted Vegetables
1 cup zucchini, diced
1 cup red or yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes, whole
1 cup mushrooms, sliced
2 tbsp olive oil
1 tsp oregano
1 tsp za’atar
Salt & pepper
Pasta + Sauce
150g pasta (penne, fusilli, farfalle)
1.5 tbsp olive oil
2 cloves garlic, minced
Juice of ½ lemon
¼ cup pasta cooking water
Handful fresh basil or parsley, chopped
Optional: Feta or shaved parmesan
Instructions
Roast the vegetables
Preheat oven to 220°C.
Toss all veggies with olive oil, oregano, za’atar, salt, and pepper.
Spread on a baking tray and roast 20–25 minutes until soft and slightly caramelized.
Cook the pasta
Boil pasta in salted water.
Reserve ¼ cup of the pasta water before draining.
Make the sauce
In a pan, heat olive oil on low.
Add garlic and saute 30 seconds.
Add lemon juice + pasta water → whisk to create a light glossy sauce.
Combine
Add cooked pasta + roasted veggies to the pan.
Toss well.
Add herbs.
Taste and adjust with salt, pepper, or more lemon.
Optional toppings
Crumbled feta
Pine nuts or walnuts
Extra za’atar
A drizzle of olive oil
Tips
Add protein: chickpeas, grilled chicken, white beans.
Use any veggies you have (carrots, eggplant, broccoli).
Make it creamy: Add 1 tbsp Greek yogurt off heat.
Nutritional Information
Calories: 480
Protein: 14g
Carbs: 63g
Fat: 18g
Fiber: 8g