Total Time
Prep 25 mins
Cook 20 mins

I like this one because the vegetables are roasted. From Everyday Italian

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
  3. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
  4. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.
  5. About 20 minutes total.
  6. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
  7. Drain, reserving 1 cup of the cooking liquid.
  8. Toss the pasta with the vegetable mixture in a large bowl to combine.
  9. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with the salt and pepper, to taste.
  10. Sprinkle with the Parmesan and serve immediately.
Most Helpful

This is delicious. I sized down for one. I used yellow squash, green pepper, herbes de Provence & fresh linguini in addition to the other ingredient called for. I will definitely make again!

Bev July 30, 2014

This was WONDERFUL! My son is allergic to carrots, so I just added more bell pepper and squash. Thanks for the recipe! August 23, 2008

I love this recipe...I make this all the time...

CIndytc April 18, 2006