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Summer Roasted Vegetable Pasta with Burrata

This roasted vegetable pasta features a rainbow of tender roasted summer vegetables tossed with pasta and topped with lots of fresh basil and burrata cheese.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 437kcal


  • 1 medium zucchini, cut into 1/2-in chunks
  • 1 medium summer squash, cut into 1/2-in chunks
  • 1 medium sweet pepper, cut into 1/2-in chunks
  • 8 oz button mushrooms, cut into 1/2-in chunks
  • 1 small red onion, cut into 1/2-in chunks
  • 2 cups cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 3 medium whole cloves garlic
  • 1 lb pasta (fusilli, penne, etc.) cooked according to package instructions and kept warm
  • 1/4 cup torn basil leaves
  • 8 oz burrata cheese


  • Preheat oven to 400F. Lightly grease a large sheet pan.
  • Toss zucchini, summer squash, mushrooms, red onion, tomatoes, olive oil, red pepper flakes, oregano, and salt and pepper to taste together on sheet pan and arrange into a single layer. Arrange garlic on top.
  • Roast vegetables at 400F 25-30 minutes until vegetables are tender and tomatoes are bursting. Remove skin from garlic, finely chop, and toss back into vegetables.
  • Place warm pasta in a serving bowl and toss veggies and basil into pasta until evenly combined. Season pasta with salt and pepper to taste if desired. Break burrata into chunks and arrange over pasta and serve warm. Enjoy!


Serving: 12oz | Calories: 437kcal | Carbohydrates: 51g | Protein: 21.9g | Fat: 17.3g | Saturated Fat: 5.5g | Cholesterol: 75mg | Sodium: 256mg | Potassium: 592mg | Fiber: 2.4g | Sugar: 5.1g | Calcium: 62mg | Iron: 4mg