A small batch recipe that makes 2-3 servings of creamy pasta with roasted summer squash and broccoli.
Looking for a quick (vegetarian) dinner option? You came to the right place. This easy roasted vegetable pasta recipe is packed with flavor and plenty of roasted veggies to make you feel good. It’s also a small batch recipe that makes 2-3 servings, and comes together in about 30 minutes.
I kind of threw this recipe together a couple of weeks ago, and it was inspired by the broccoli and yellow squash that were both on their last day in my refrigerator. It’s the perfect way to use any leftover yellow summer squash, broccoli, and onions, but you can definitely use other vegetables, too!
Ingredients
- 1 tbsp. Avocado Oil
- Salt and Pepper, to taste
- 2 cups sliced Yellow Squash (1/2″ thick slices)
- 2 cups fresh Broccoli Florets
- 1 cup sliced Red Onion (1/2″ thick slices)
- 2 cloves Garlic, minced
- 1/2 tsp. Italian Seasoning
- 1/4 tsp. Crushed Red Pepper
- 1/2 cup Heavy Cream
- 1/3 cup finely shredded / grated Parmesan Reggiano
- 8 oz. Penne Pasta
- fresh Lemon Juice, to taste
Ingredient Notes and FAQs
Avocado Oil
Why Avocado Oil? Avocado Oil is great for roasting vegetables at higher temperatures (like 400 F and above). It has a neutral flavor and a high smoke point, which makes it ideal for high heat situations. It’s my go-to for roasting.
Can I use Olive Oil? Absolutely. Although Olive oil has a lower smoke point than avocado oil, it still works for roasting vegetables. It adds a little flavor, too! Use whichever you prefer, or whichever you have on hand.
Yellow Squash
I used yellow squash for this recipe, as it’s easy to find in a smaller size, and it has a slightly sweet flavor that compliments the other ingredients really well. Zucchini is also a great option, but doesn’t’ have that subtle sweetness. Both zucchini (and yellow zucchini) and yellow squash are considered to be summer squash, but the yellow varietal is typically associated with the term “summer squash”. You can use either for this recipe, and there is no need to peel it first!
An important note on squash: is has a high water content, which can make it a little trickier to roast. I recommend slicing the squash into equal size pieces first (hint: slice the squash into equally wide slices to start. Then, cut the larger pieces from the thicker end in half, so they are closer in circumference to the smaller pieces from the thinner neck end of the squash). A trick I’ve learned over the years is to spread the slices out over a wire baking rack that is positioned on a rimmed baking sheet and sprinkle them with salt. The salt will draw some of the water out of the squash, which you can then pat dry with paper towels before tossing with oil and roasting.
Broccoli Florets
If there’s one takeaway “trick” to roasting vegetables, it’s to try to make all of the pieces as similar in size as possible. Broccoli florets will be about the same size as the squash slices, but if you have really large broccoli florets, cut them down into smaller pieces so they will all roast evenly. I recommend using fresh broccoli florets for this recipe. If you want to use frozen, thaw them first and pat them very dry before tossing with oil and roasting.
Red Onion
White onion, yellow onion, or red onion will all work for this recipe. Red onion is slightly sweeter than yellow or white onion, and is truly one of my favorite things to roast. Use what you have on hand though! And if you don’t have the exact amount, that’s totally fine. Use whatever you have, or whatever amount you prefer.
Italian Seasoning
This is just a simple blend of Italian seasonings that I love to use for vegetable-forward recipes and pasta alike. If you want to swap the Italian seasoning for either dried basil or dried oregano, that totally works! On the seasoning note: you can omit the crushed red pepper if you aren’t a fan of the heat, too.
Heavy Cream
Heavy cream is ideal for this pasta sauce because of its rich, thick, creamy texture. If you need to find a substitute, half and half should work, but it will take a longer cooking time to thicken. Watch it carefully, stir often, and be patient until it is thick enough to coat the pasta noodles and roasted vegetables. I don’t recommend using milk as a substitute here.
Parmesan Reggiano
I’m a broken record of preaching the “use good Parmesan” praise by now. But I mean it: use good Parmesan, use REAL Parmesan If you’re serious about making your homemade recipes taste as good as they possibly can. Unless the store you’re purchasing your Parmesan cheese from grates or shreds their own quality Parmesan Reggiano in-house, avoid anything pre-grated or pre-shredded. Look for a little hunk of Parmesan Reggiano with lots of crunchy crystals, and grate or shred your own at home.
Penne Pasta
Penne works great in this recipe because it’s easy to collect a forkful of pasta and roasted veggies all in one bite. If you prefer a long noodle like fettuccine or spaghetti, use it! Medium shells, orecchiette, or linguine are all great options. Use your favorite type of pasta and you’ll be set. 🙂
We actually grew yellow squash in our own garden last year, and some of them were so gigantic, I didn’t know what to do with them. We ended up eating a lot of roasted squash, freezing some, and giving away as much as possible. 😂
A great way to use any leftover vegetables in your refrigerator is to roast them. You can even freeze them once they’re roasted (and completely cooled), or use them in salads, wraps, burrito bowls, quesadillas, pastas, or truly whatever you’re feeling. The roasted flavor and texture takes veggies to a WHOLE new level, and they’re easily my favorite way to enjoy them!
Recipe Tips
- Cut the vegetables into similar-sized pieces. The key to roasting vegetables evenly is to make them all the same size (or as close as possible)! Chop large slices of summer squash in half, chop large broccoli florets into smaller, bite-size pieces, and keep the wedges of onion at least 1/2″ thick to mimic the size of the other vegetables.
- Don’t skimp on the oil and salt when roasting vegetables. Coating the chopped vegetables evenly with oil and making sure each piece has a touch of salt on it will help your roasted vegetables taste as good as possible.
- Use good Parmesan. 🙂 Look for a small hunk of Parmesan Reggiano from the specialty cheese section at the store, and use a microplane to grate it into your recipes at home. The flavor is way better than anything that comes pre-grated or pre-shredded, I promise.
- Save the Pasta Water. This water has flavor (salt) and a starchy quality that helps revitalize cream-based sauces, and helps them stay intact.
- Season with fresh Lemon and Salt. The lemon isn’t there to make this pasta taste like lemon, but to provide a little touch of acidity that helps creamy sauces taste more balanced, and therefore more delicious. And a little touch of salt always helps the flavors, but I highly recommend adding salt at the beginning of (and throughout) any recipe so it actually builds flavor without tasting salty.
- Use more Vegetables (or Herbs, or Cheese)! If you’ve got bell peppers, cauliflower, Brussels sprouts, asparagus, or other vegetables that need to be used, toss them on the baking sheet and roast them with, too. You can also toss in some fresh herbs (like basil) before serving, and even add a drizzle of balsamic glaze over the top to really take things up a notch. This is also a great way to use a little leftover mascarpone, goat cheese, or whipped cream cheese. Just stir a couple spoonfuls of any of them into the cream sauce before adding the pasta and veggies.
Directions
How to Make this Roasted Vegetable Pasta
Prep the Vegetables. Preheat the oven to 425 F. Place a sheet of parchment paper onto a large, rimmed baking sheet (I use a half sheet pan, which is 18″ x 13″). Slice the yellow squash into 1/2″ thick slices; for the bigger slices from the larger end of the squash, cut those in half again to make them as similar in size to the narrower slices of squash as possible. Cut any large broccoli florets into smaller, bite-size pieces. Cut the red onion into small wedges, about 1/2″ thick. Toss the cut veggies in a large mixing bowl with one tablespoon of avocado oil and a generous pinch of salt, as well as a pinch of freshly cracked black pepper.
Roast the Vegetables. Spread the vegetables out onto the prepared baking sheet, leaving room between each piece so they will roast properly. (If they are too close together, they’re likely to steam and not have any golden, crispy edges). Pop the vegetables into the pre-heated oven and set a timer for 15 minutes.
Start Boiling the Pasta while the Vegetables Roast. Bring a large pot of salted water to a boil, then add your pasta shape of choice. Boil until al dente, which is about one minute less than the package directions. Once the pasta is cooked, carefully drain about one cup of the pasta water into a measuring cup, or a bowl that can safely handle boiling hot water. Discard the remaining pasta water, then leave the cooked pasta in the pot (off of the heat source). I recommend making the pasta sauce while the pasta boils.
Make the Pasta Sauce. While the vegetables are roasting, melt one tablespoon of unsalted butter in a non-stick pan over medium heat. Stir in the minced garlic, Italian seasoning, crushed red pepper (if using), and a pinch of salt and cook for about one minute.
Stir in the heavy cream, and cook for about 5-6 minutes (stirring occasionally) until thickened.
Once you can drag a spatula across the bottom of the pan and the sauce stays separated on either side of it, it’s ready. Turn the heat beneath the pan to the lowest setting, and let the sauce rest.
Check the Roasted Vegetables. Around this time, the vegetables should be ready. You’re looking for the edges of the vegetables to have a browned, crunchy texture. (Note: your veggies can be even more roasted than the photo above – the more char, the more flavor!) Remove them from the oven and carefully set the baking sheet near your pasta sauce and cooked pasta. Note: If the vegetables aren’t quite browned and slightly crispy, roast them for another 5-7minutes until they are ready.
Toss Everything Together. Add the cooked pasta and the roasted vegetables to the pan of cream sauce. Add the Parmesan cheese and a healthy squeeze of lemon juice, then toss everything together until both the pasta and vegetables are coated in cream sauce.
Make it Creamier. Add about 1/4 cup of reserved pasta water to make the sauce even creamier, using up to one cup until the sauce has a texture that looks good to you. Taste the pasta and season with more salt, pepper, or lemon juice if it needs a little kick.
Serve. Divide the pasta between warm bowls, and garnish with more Parmesan cheese (if you like!) Serve warm with a bright green salad or some crusty bread on the side.
Make this Pasta Recipe Yours!
Ways to Amp Up this Pasta: Add lemon zest for a lemon-y approach. Add fresh basil leaves as a garnish, or any other fresh herbs (like oregano, chives, dill, or thyme)! Add goat cheese for a tangy, creamy punch, or cherry tomatoes for a pop of color and flavor. Pine nuts are great for a little crunch (or walnuts). Add more leftover veggies, like a yellow or red bell pepper, Brussels sprouts, asparagus, or cauliflower. You could also drizzle some balsamic vinegar glaze over the top before serving! Use this recipe as a blank canvas, and feel free to make it your own.
How to Store and Reheat Leftover Pasta
Storing: You can keep this pasta in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing cream-based pastas, as the texture is really never the same once they’re reheated.
Reheating: Reheat leftover pasta in a non-stick pan over medium-low heat. Add a splash of vegetable broth, heavy cream, or half and half to loosen the sauce up a bit as it reheats.
What to Serve with this Pasta
- Warm Brussels Sprouts Salad with Maple Bacon Dressing
- Mixed Green Salad with this Maple Balsamic Dressing
- Crusty Bread
Wine Pairings
- Soave
- Pinot Grigio
- Unoaked Chardonnay
A crisp, white, (preferably) Italian wine would be perfect with the creamy parmesan sauce and the roasted vegetables! Soave is a cool Italian grape that has made a huge comeback lately, and is REALLY good with seafood and vegetables (feel free to toss some grilled shrimp into this pasta and pair it with Soave for a *chef’s kiss* type of experience). Pinot Grigio may sound boring, but there are some really nice (and not expensive) Italian Pinot Grigios that are exceptional. Don’t look for the cheap shit from the States, look in the Italian section and find one from the Alto Aldige region in Northern Italy. Email me for specific bottle suggestions if you like! And for Unoaked Chardonnay, that means you want to find one that has been aged in stainless steel rather than oak barrels. If you don’t think you like Chardonnay, you may have only had the super-overly-oaked shit from California (which is good with about two things: lobster and fried chicken). Avoid that stuff here. Look for a French Chardonnay instead; most bottle descriptions will tell you if it is aged in stainless steel or oak, so you can confidently grab a bottle and be on your way.
If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this Creamy Roasted Vegetable Pasta and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Creamy Pasta with Roasted Summer Squash and Broccoli
Ingredients
- 1 tbsp. Avocado Oil
- Salt and freshly cracked Black Pepper to taste
- 2 cups sliced / cut Yellow Squash
- 2 cups fresh Broccoli Florets
- 1 cup sliced Red Onion
- 1 tbsp. Unsalted Butter
- 2 cloves Garlic minced
- 1/2 tsp. Italian Seasoning
- 1/4 tsp. Crushed Red Pepper optional
- 1/2 cup Heavy Cream
- 1/3 cup freshly shredded Parmesan Cheese
- 8 oz. Penne Pasta
- fresh Lemon Juice to taste
Instructions
- Prep the Vegetables. Preheat the oven to 425 F. Place a sheet of parchment paper onto a large, rimmed baking sheet. Cut the vegetables into bite-size pieces, as equal in size as possible to one another. Toss the cut veggies in a large mixing bowl with avocado oil, a generous pinch of salt, and a pinch of freshly cracked black pepper until the veggies are throughly coated.
- Roast the Vegetables. Spread the vegetables out onto the prepared baking sheet, leaving room between each piece so they will roast properly. Pop the vegetables into the pre-heated oven and set a timer for 15 minutes.
- Boil the Pasta. While the veggies roast, bing a large pot of salted water to a boil, then add your pasta shape of choice. Boil until al dente, which is about one minute less than the package directions. Once the pasta is cooked, reserve one cup of pasta water (set it aside), then drain the pasta.
- Make the Pasta Sauce. While the veggies roast and the pasta boils, make the pasta sauce! Melt one tablespoon of unsalted butter in a non-stick pan over medium heat. Stir in the minced garlic, Italian seasoning, crushed red pepper (if using), and a pinch of salt. Cook for about one minute.
- Stir in the heavy cream, and cook for about 5-6 minutes (stirring occasionally) until thickened. Once you can drag a spatula across the bottom of the pan and the sauce stays separated on either side of it, it’s ready. Turn the heat beneath the pan to the lowest setting, and let the sauce rest.
- Check the Roasted Vegetables. Around this time, the vegetables should be ready. You’re looking for the edges of the vegetables to have a browned, crunchy texture. Note: If the vegetables aren’t quite browned and slightly crispy, roast them for another 5-7 minutes until they are ready.
- Toss Everything Together. Add the cooked pasta, roasted vegetables, parmesan cheese, a splash of pasta water, and a squeeze of lemon juice to the pan with the pasta sauce. Toss everything together until both the pasta and vegetables are coated in cream sauce.
- Make the Sauce Creamier (f you want). Add the reserved pasta water to the pasta, only 2-3 tablespoons at a time, until the sauce has a texture that looks good to you. Taste the pasta and season with more salt, pepper, or lemon juice if desired.
- Serve. Divide the pasta between warm bowls, and garnish with more Parmesan cheese. Serve warm with a bright green salad or some crusty bread on the side.
Nutrition
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