This Roasted Zucchini Pasta is a simple yet flavorful dish that brings tender, caramelized zucchini and savory onions together with al dente pasta and fresh basil.
Packed with plant-based protein, fiber, and heart-healthy fats from olive oil, it’s low in saturated fat and incredibly satisfying.
Perfect for a quick weeknight dinner or easy meal prep, it’s wholesome, delicious, and ready in under 40 minutes.
Roasted Zucchini Pasta
Equipment
- 1 large baking sheet
- 1-Large pot
- 1 mixing bowl
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 4 cups zucchini sliced into ¼-inch half-moons
- ½ cup yellow onion thinly sliced
- 2 tablespoons garlic minced
- ¼ cup olive oil
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 16 ounces cavatappi pasta
- 1 cup reserved pasta cooking water
- ½ cup Parmesan cheese grated
- ¼ cup fresh basil leaves chopped
Instructions
- Prepare the Zucchini and Onion: Start by washing the zucchini thoroughly under cold running water. Pat dry with a clean kitchen towel. Slice the zucchini into ¼-inch thick half-moons to ensure even roasting. Peel the yellow onion and cut it into thin slices so it will caramelize along with the zucchini. Place both the zucchini and onion into a large mixing bowl.
- Season the Vegetables: Add the minced garlic to the bowl of zucchini and onion. Drizzle in ¼ cup of olive oil, then sprinkle the salt and black pepper over the vegetables. Using a large spoon or your hands, toss everything gently until the zucchini and onions are evenly coated with oil and seasonings. This step ensures that every slice absorbs flavor while roasting.
- Arrange on the Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it with oil. Spread the seasoned zucchini and onion mixture in a single layer across the sheet, making sure the pieces aren’t overlapping. Overcrowding can cause the vegetables to steam instead of roast, so give them enough space to brown at the edges.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Once hot, place the baking sheet on the middle rack and roast the zucchini and onions for 20 minutes. About halfway through, gently stir the vegetables with a spatula to promote even browning. The goal is tender, lightly caramelized edges while keeping some bite. Remove from oven when golden and aromatic.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add 16 ounces of cavatappi pasta and cook according to package instructions until al dente—firm to the bite but not hard. Stir occasionally to prevent sticking. Once cooked, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta and return it to the pot.
- Combine Pasta and Roasted Vegetables: Carefully transfer the hot roasted zucchini and onion mixture into the pot with the cooked pasta. Pour in the reserved pasta water gradually, starting with ½ cup, to create a light sauce that clings to the noodles. Stir gently but thoroughly, allowing the pasta to absorb the flavors of the roasted vegetables.
- Add Cheese and Fresh Basil: Sprinkle in ½ cup of freshly grated Parmesan cheese. Chop ¼ cup of fresh basil leaves and add them to the pasta. Gently fold the ingredients together, letting the cheese melt slightly and the basil release its aroma. Taste the pasta and adjust with additional salt or pepper if desired.
- Serve Warm and Garnish: Divide the pasta evenly among serving plates or bowls. For an extra touch, drizzle a little olive oil on top and add a small sprinkle of Parmesan or fresh basil leaves for presentation. Serve immediately while warm to enjoy the tender, flavorful vegetables and creamy pasta combination.
Notes
- Use fresh, firm zucchini to ensure it roasts evenly without becoming mushy.
- Slice vegetables uniformly to promote consistent cooking.
- Adjust salt and pepper gradually; Parmesan adds a salty punch, so taste before adding extra.
- Reserve pasta water carefully—it’s key for a silky sauce that clings perfectly to the noodles.
- For added depth, toss vegetables with a pinch of red pepper flakes or Italian herbs before roasting.
Chef’s Secrets: How To Elevate Flavor
The magic of this recipe lies in the roasting process.
High-heat roasting caramelizes the natural sugars in zucchini and onions, creating layers of flavor.
Don’t overcrowd the pan, or the vegetables will steam instead of roast.
Using fresh basil at the end brightens the dish with herbal freshness, and incorporating the reserved pasta water ensures a light, creamy coating without heavy cream.
Finally, freshly grated Parmesan adds richness and a melt-in-your-mouth texture that pre-grated cheese can’t replicate.
Serving Suggestions: Perfect Pairings And Ideas
This versatile pasta can be enjoyed on its own as a wholesome vegetarian main course or paired with protein for a more substantial meal.
Serve alongside grilled chicken, seared shrimp, or a simple baked fish.
Add a crisp side salad or garlic bread to round out the meal.
For a casual dinner, garnish with extra basil leaves and a drizzle of olive oil; for a more elegant presentation, finish with toasted pine nuts or a sprinkle of lemon zest.
Storage Tips: Keep Pasta Fresh Longer
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
If it seems dry when reheating, add a splash of reserved pasta water or a drizzle of olive oil to restore creaminess.
To freeze, place the cooled pasta in a freezer-safe container and freeze for up to 2 months.
Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.
Avoid overcooking when reheating to maintain the pasta’s texture.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While cavatappi works perfectly for holding the sauce, penne, fusilli, or rigatoni are excellent alternatives. Just ensure the pasta is cooked al dente to prevent it from becoming mushy when mixed with roasted vegetables.
2. How do I prevent zucchini from becoming soggy?
Slice evenly and roast at a high temperature without overcrowding the pan. Avoid adding too much oil, and stir once halfway through to allow even browning.
This will ensure the zucchini remains tender yet slightly crisp at the edges.
3. Can I make this recipe vegan?
Absolutely! Substitute Parmesan with a plant-based cheese or nutritional yeast for a savory, cheesy flavor. Ensure any toppings or garnishes are also vegan-friendly. The dish will remain flavorful and satisfying.
4. Is it okay to prep ingredients in advance?
Yes. You can slice the zucchini and onions up to a day ahead and store them in the refrigerator. Roasting and combining with pasta should be done just before serving for maximum freshness and texture.
5. Can this dish be made gluten-free?
Certainly! Swap regular pasta for your favorite gluten-free variety. Cooking times may vary slightly, so follow the package instructions carefully. The roasted vegetables and flavor will remain deliciously intact.
