Recipes » Main Dish » Roasted Vegetables With Pasta
T. Colin Campbell Center for Nutrition Studies
Roasted Vegetables with Pasta


  • 12 oz whole grain pasta
  • 2 cups button mushrooms
  • 1 large yellow pepper
  • 1 lb fresh asparagus
  • 2 tomatoes, diced
  • 1 red onion
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp mixed Italian herbs (dried)
  • Salt to taste (optional)


  • 1. Preheat the oven to 500°. Cut the onion and bell pepper into generous bite-sized pieces. Remove the tough ends from the asparagus then break it into 1 to 2-inch pieces. Clean the mushrooms and cut off any tough stems.
  • 2. Place all the vegetables except the tomatoes into a large bowl and sprinkle with the seasonings. Toss to mix. Spread in a single layer in one or two large baking dishes lined with parchment paper. Bake in preheated oven until the vegetables are just tender, 10 to 12 minutes.
  • 3. While the vegetables are roasting, cook the pasta in boiling water. Drain and rinse, then arrange on a large platter. Top with the roasted vegetables and fresh diced tomatoes.

Cooking Tips

  • 1. For variety substitute cooked polenta, quinoa, or rice for the pasta.
  • 2. Lining with parchment paper makes for an easy clean-up as the veggies won’t stick to the baking dish. No oil required!
  • 3. Substitute other vegetables, depending on the season. Choose vegetables that cook in about the same amount of time, or begin cooking the longer-cooking vegetables first.

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