Roasted Veggie Rigatoni

5 from 1 vote
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Many summers ago my dad made us this Roasted Veggie Pasta and we all agreed it was one of the most delicious dinners. It’s loaded with all of the colourful, crispy vegetables, crumbled feta and topped with fresh basil.

While it is a pasta dish, it still feels really light and refreshing, and I do find I make it more in the summer months. Roasting the veggies adds such a nice depth of flavour to this dish and it’s a great dinner idea for a meatless Monday or if you’re trying to increase that veggie intake.

5 from 1 vote

Roasted Veggie Rigatoni

My Roasted Veggie Pasta is perfect for date night! It's simple, super delicious, and the roasted veggies take the flavour up a notch. It's perfect for a meatless Monday or if you are trying to up that veggie intake! I promise this one won't dissapoint!
Prep: 10 minutes
Cook: 30 minutes
Servings: 2


  • 250 grams rigatoni, reserve 1/2 cup water
  • 2 tbsp olive oil, for the veggies
  • 1/3 cup olive oil, for the sauce
  • Salt and pepper to taste
  • 3 garlic cloves, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 green pepper, chopped
  • 1 small zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1.5 cups cherry tomatoes, chopped
  • 1 cup kalamata olives, chopped
  • 1 cup feta cheese, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup dry white wine
  • 3 tbsp parmesan cheese, for topping
  • 1/2 tsp red pepper flakes


  • Begin by preheating your oven to 425 degrees.
  • Chop up all of your vegetables into bite sizes pieces and add them to a large baking pan. Add 2 tbsp of olive oil, a generous amount of salt and pepper and toss to combine. Roast in the oven for 30-35 minutes, mixing halfway through.
  • Once your veggies are roasted, remove from the oven and begin cooking your pasta in a large pot of salted water until al dente.
  • To a large pan, add 1/3 cup olive oil, garlic, chilli flakes and sauté for 2 minutes.
  • Reduce heat to low and add your vegetables and then deglaze your pan with the wine. Simmer for about 3 minutes or until the wine has reduced by half.
  • Add your olives, feta, basil, and cooked pasta to the pan. Mix well, making sure all of the pasta is covered evenly.
  • Add a couple tbsp of pasta water at a time to thin out the sauce if you need.
  • Top with basil and parmesan cheese.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 2

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating

1 Comment

  1. 5 stars
    Love this recipe! Made multiple times now. The recipe is missing onion – the Instagram video shows onion but the recipe doesn’t list it. Also I start cooking the pasta as soon as I put the veggies in the oven to make it more efficient – I just keep the pasta warm in the pot and then add it directly to the sauce to make everything delicious and warm at the end.