Spinach Pasta with Roasted Vegetables Recipe

Embrace the vibrant taste of vegetables with this hearty spinach pasta recipe. The combination of roasted broccoli and bell pepper with whole wheat linguine is not just healthy but also satisfying for your tastebuds. The balsamic spinach preparation provides a tangy kick that complements the subtle flavors of the pasta and vegetables. This dish is perfect for those looking for a nutritious, vegetarian-friendly pasta option.

Spinach Pasta with Roasted Vegetables Recipe
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The key ingredients for this dish are broccoli, red bell pepper, and baby spinach. While these are commonly found in most supermarkets, it's important to select fresh and organic versions to maximize the nutritional benefits and taste. Choosing whole wheat linguine is also crucial for this recipe as it provides a healthier alternative to regular pasta, with added fiber and nutrients.

Ingredients for Spinach Pasta with Roasted Vegetables

Broccoli: A nutrient-rich vegetable that provides a crunchy texture and subtle flavor to the dish.

Red bell pepper: Adds a burst of color and sweetness that complements the other ingredients.

Olive oil: Used for roasting the vegetables and sautéing the spinach, it enhances the overall taste.

Whole wheat linguine: A healthier pasta choice that is high in fiber and maintains a firm texture when cooked.

Shallot bulb: Adds a mild, sweet flavor to the spinach pasta.

Red pepper flakes: Gives the dish a slight heat kick, which can be adjusted according to your preference.

Garlic: An essential flavor base in many dishes, it brings out the savory taste of the spinach and vegetables.

Baby spinach: Cooked with balsamic vinegar, it provides a tangy flavor and healthy green color to the pasta.

Balsamic vinegar: It adds a sweet and tangy profile to the spinach, enhancing its taste.

Lemon juice: Acts as a flavor enhancer, adding a fresh citrus note to the pasta.

Butter: Adds richness to the pasta and helps in binding all the flavors together.

Parmesan cheese: Gives the dish a savory and nutty aroma, while also adding to its creaminess.

Black pepper: Adds a mild heat and depth of flavor to the dish.

One reader, Georgiana House says:

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This spinach pasta with roasted vegetables recipe is a game-changer! The combination of flavors is simply divine. The roasted veggies add a delightful crunch, and the balsamic spinach is a burst of tangy goodness. It's a healthy and satisfying meal that I'll be making again and again. Highly recommended!

Georgiana House

Key Techniques for Preparing Spinach Pasta with Roasted Vegetables

Preheat oven: Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy cleanup.

Roast the vegetables: Toss the sliced broccoli florets and bell pepper with olive oil, sprinkle with salt, and bake until tender and caramelized on the edges, tossing halfway through, for about 25 minutes.

Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta just until al dente, according to package directions. Reserve about 1 cup of the pasta water before draining.

Prepare the balsamic spinach: In a large dutch oven or sauté pan, warm olive oil, then add the sliced shallot, salt, and red pepper flakes. Cook until the shallot is translucent, then add the garlic and cook until fragrant. Add the spinach in batches, wilt, then pour in the balsamic vinegar and remove from heat.

Combine and toss: In a dutch oven or large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add the lemon juice, butter or olive oil, and optional parmesan. Drizzle in about 1/3 cup reserved pasta cooking water and gently toss to coat.

Serve: Divide into bowls and serve immediately, with extra grated parmesan on top for presentation.

How To Make Spinach Pasta with Roasted Vegetables

Satisfy your pasta cravings with this super healthy spinach pasta made with loads of spinach and roasted veggies tossed with a flavorful balsamic sauce.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For the roasted vegetables:

  • lbsbroccoliflorets removed and sliced into bite-sized pieces
  • 1red bell peppersliced into 1-inch squares
  • 1tbspolive oil
  • salt

For the spinach pasta

  • 8ozDeLallo Whole Wheat Linguineor spaghetti
  • 2tbspolive oil
  • shallot bulbsliced very thin, about 1/2 cup, sliced
  • ¼tspsalt
  • ¼tspred pepper flakes
  • 2garlic clovespressed or minced
  • 12ozbaby spinach
  • 2tbspbalsamic vinegar
  • 1tbsplemon juice
  • 1tbspbutteror olive oil
  • 1 ozParmesan cheeseoptional, finely grated, about 3/4 cup, grated, plus extra for garnishing
  • black pepperfreshly ground, to taste


To prepare the roasted vegetables:

  1. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.

  2. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil.

  3. Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway for about 25 minutes.

  4. Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions.

  5. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.

To prepare the balsamic spinach:

  1. In a large Dutch oven or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, salt, and red pepper flakes.

  2. Cook, stirring frequently until the shallot is translucent for about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant for about 20 seconds.

  3. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot.

  4. Once the spinach has reduced a bit but is still bright green in parts, pour in the balsamic vinegar and remove the pot from heat.

  5. In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add the lemon juice, butter or olive oil, and optional Parmesan.

  6. Drizzle in about 1/3 cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt and freshly ground black pepper.

  7. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.


  • Calories: 405.41kcal
  • Fat: 17.32g
  • Saturated Fat: 7.01g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 7.65g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 44.40g
  • Fiber: 6.55g
  • Sugar: 6.29g
  • Protein: 20.66g
  • Cholesterol: 24.37mg
  • Sodium: 673.80mg
  • Calcium: 467.90mg
  • Potassium: 901.70mg
  • Iron: 3.53mg
  • Vitamin A: 407.74µg
  • Vitamin C: 144.90mg

Pro Tip: Perfecting the Roasted Vegetables for This Dish

When roasting vegetables, it's important to cut them into even pieces to ensure they cook uniformly. Additionally, tossing them in olive oil before roasting helps to bring out their natural flavors and achieve a nice caramelization. For the spinach, remember to add it in batches. This allows each batch to wilt down before adding more, preventing the pan from becoming overcrowded and the spinach from steaming instead of sautéing. Lastly, reserving some pasta water and adding it to the dish at the end helps to create a light sauce that brings all the ingredients together. The starchy pasta water helps to emulsify and thicken the sauce, enhancing the overall flavor of the dish.

Time-Saving Tips for Making spinach pasta with roasted vegetables recipe

Prep ahead: Chop and store the vegetables and ingredients in advance to streamline the cooking process.

One-pot cooking: Consider using one pot for both boiling the pasta and making the spinach mixture to minimize cleanup.

Multitask: While the vegetables are roasting, start boiling the water for the pasta to save time.

Quick cleanup: Clean as you go to avoid a big mess at the end, making the cooking process more efficient.

Organize ingredients: Arrange all the ingredients and utensils in an orderly manner before starting to cook for easy access.

Substitute Ingredients For Spinach Pasta with Roasted Vegetables Recipe

  • broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli in this recipe as it has a similar texture and flavor when roasted.

  • red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers can be used as a substitute for red bell peppers, providing a slightly different flavor and color to the dish.

  • delallo whole wheat linguine - Substitute with gluten-free pasta: For a gluten-free option, you can substitute whole wheat linguine with gluten-free pasta to accommodate dietary restrictions.

  • shallot bulb - Substitute with yellow onion: Yellow onions can be used as a substitute for shallots, providing a similar flavor profile to the dish.

  • baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, offering a hearty and nutritious alternative green leafy vegetable.

  • balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can be used as a substitute for balsamic vinegar, providing a tangy and slightly different flavor to the dish.

  • parmesan cheese - Substitute with pecorino romano: Pecorino Romano can be used as a substitute for parmesan cheese, offering a similar salty and nutty flavor to the dish.

How to Beautifully Present Spinach Pasta with Roasted Vegetables

  1. Elevate the roasted vegetables: Arrange the caramelized broccoli and bell pepper in an artful and visually appealing manner on the plate, ensuring each piece is showcased for its natural beauty and flavor.

  2. Create a vibrant pasta nest: Twirl the spinach pasta into a delicate nest shape using tongs, and place it at the center of the plate to create a stunning base for the dish.

  3. Garnish with microgreens: Sprinkle a handful of vibrant microgreens over the dish to add a pop of color and a touch of freshness, enhancing the overall presentation.

  4. Drizzle with balsamic reduction: Artfully drizzle a rich balsamic reduction in a decorative pattern around the edge of the plate, adding a touch of elegance and depth of flavor.

  5. Finish with a sprinkle of edible flowers: Carefully place a few edible flowers on top of the dish to provide a visually stunning and sophisticated finishing touch.

Essential Kitchen Tools for Making This Recipe

  • Oven: Used for roasting the vegetables at 400 degrees F.
  • Baking sheet: Used to line with parchment paper for roasting the vegetables.
  • Parchment paper: Used to line the baking sheet for easy cleanup.
  • Large pot: Used for boiling the pasta.
  • Sauté pan: Used for cooking the shallot, red pepper flakes, and garlic.
  • Dutch oven: Used for wilting the spinach and combining all the ingredients.
  • Colander: Used for draining the cooked pasta.
  • Grater: Used for grating the parmesan cheese.
  • Knife: Used for slicing the broccoli and bell pepper.
  • Cutting board: Used for preparing and slicing the vegetables.
  • Measuring spoons: Used for measuring the salt, red pepper flakes, balsamic vinegar, lemon juice, and butter.
  • Mixing spoon: Used for stirring the spinach and pasta mixture.
  • Tongs: Used for tossing the pasta with the spinach mixture.
  • Bowls: Used for serving the dish.

Storing and Freezing Spinach Pasta for Later Enjoyment

  • To store leftover spinach pasta with roasted vegetables, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
  • When reheating, add a splash of water or olive oil to the pasta to help revive its texture and prevent it from drying out. Reheat in the microwave or on the stovetop until warmed through.
  • For longer storage, you can freeze the spinach pasta with roasted vegetables. Transfer the cooled dish to a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
  • Label the container with the date and contents for easy identification. Freeze for up to 2-3 months.
  • To reheat frozen spinach pasta, thaw it overnight in the refrigerator. Then, reheat in the microwave or on the stovetop, adding a little water or olive oil to help restore moisture and prevent the pasta from drying out.
  • Note: The texture of the pasta and vegetables may change slightly after freezing and reheating, but the dish will still be flavorful and enjoyable.

How To Reheat Leftover Spinach Pasta with Roasted Vegetables

  • Preheat your oven to 350°F (175°C). Place the leftover spinach pasta with roasted vegetables in an oven-safe dish and cover it with aluminum foil. Heat the dish in the oven for about 15-20 minutes, or until the pasta and vegetables are heated through. This method helps to retain the moisture and prevent the pasta from drying out.

  • For a quicker reheating option, use your microwave. Transfer the leftover spinach pasta and roasted vegetables to a microwave-safe dish and cover it with a damp paper towel. Heat the dish on high power for 1-2 minutes, stirring halfway through to ensure even heating. The damp paper towel will help to steam the pasta and prevent it from becoming dry or rubbery.

  • If you prefer a slightly crispy texture, reheat the spinach pasta with roasted vegetables in a skillet on the stovetop. Add a small amount of olive oil or butter to the skillet and heat it over medium heat. Add the leftover pasta and vegetables to the skillet and toss them gently to coat with the oil or butter. Cook the mixture for 5-7 minutes, stirring occasionally, until it is heated through and slightly crispy on the edges.

  • For a refreshing twist, consider serving the leftover spinach pasta with roasted vegetables as a cold pasta salad. Simply allow the dish to come to room temperature, then toss it with a small amount of additional olive oil, lemon juice, and freshly grated parmesan cheese. This method works particularly well during the summer months when you crave a cool, refreshing meal.

  • If you find that the leftover spinach pasta with roasted vegetables has dried out slightly during storage, you can revive it by adding a small amount of moisture before reheating. Drizzle a tablespoon or two of water, olive oil, or even pasta sauce over the dish before covering it and reheating it in the oven or microwave. This will help to rehydrate the pasta and vegetables, resulting in a more enjoyable texture.

Fascinating Trivia About Spinach Pasta and Roasted Vegetables

The spinach pasta with roasted vegetables recipe is a great way to incorporate spinach into your diet. Spinach is a nutrient-rich leafy green that is high in vitamins and minerals, including vitamin K, vitamin A, and iron. It's also a good source of antioxidants and fiber, making it a healthy addition to any meal.

Budget-Friendly: Making spinach pasta with roasted vegetables recipe at Home

The cost-effectiveness of this spinach pasta with roasted vegetables recipe is quite high. The main ingredients, such as broccoli, bell pepper, and spinach, are relatively inexpensive and readily available. The addition of whole wheat linguine and parmesan cheese may slightly increase the cost, but the dish still offers great value. Considering the nutritional benefits and the ability to feed a family of four, this recipe is a budget-friendly option. On a scale of 1-10, the overall verdict for cost-effectiveness is 8. The approximate cost for a household of 4 people is around $15-$20.

Is Spinach Pasta with Roasted Vegetables Healthy?

This spinach pasta with roasted vegetables recipe is a healthy and nutritious meal option. The dish is packed with fiber-rich whole wheat linguine, vitamin-rich spinach, and nutrient-dense roasted broccoli and red bell pepper. The use of olive oil provides healthy monounsaturated fats, while the garlic and shallots offer antioxidants and immune-boosting properties. The addition of lemon juice and balsamic vinegar adds a flavorful tang without relying on excessive amounts of salt or unhealthy fats.

To further enhance the healthiness of this recipe, consider the following suggestions:

  • Increase the variety of roasted vegetables by adding carrots, zucchini, or mushrooms to boost the fiber and nutrient content
  • Replace the butter with an additional tablespoon of olive oil to reduce saturated fat intake
  • Use a lighter hand when adding salt, and instead, rely on herbs and spices like oregano, basil, or thyme to enhance the flavor profile
  • Opt for a low-fat parmesan cheese or nutritional yeast to reduce the overall fat content while maintaining a cheesy flavor
  • Add a lean protein source, such as grilled chicken or tofu, to increase the protein content and create a more balanced meal

Editor's Opinion: Why I Love This Spinach Pasta Recipe

The combination of whole wheat linguine, roasted vegetables, and balsamic spinach in this recipe creates a delightful and satisfying dish. The roasted vegetables add a depth of flavor and texture, while the balsamic spinach provides a tangy and aromatic element. The use of shallots, garlic, and red pepper flakes enhances the overall complexity of the dish. The addition of lemon juice and parmesan cheese brings a bright and savory finish. This recipe is a wonderful way to incorporate healthy and flavorful ingredients into a delicious pasta dish.

Enhance Your Spinach Pasta with Roasted Vegetables Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a crispy garlic parmesan topping.
Honey Glazed Carrots: Sweet and tender carrots glazed with a delicious honey and butter mixture, perfect for balancing out the savory flavors of the spinach pasta.
Mango Avocado Salad: A refreshing and colorful salad with ripe mango, creamy avocado, and a zesty lime dressing, providing a burst of tropical flavors to complement the roasted vegetables and pasta.
Creamy Mushroom Risotto: Indulgent and velvety risotto with earthy mushrooms and a touch of cream, serving as a rich and satisfying side dish for the spinach pasta.

Similar Recipes to Try If You Enjoy spinach pasta with roasted vegetables recipe

Grilled Vegetable Quinoa Salad: This refreshing salad is packed with grilled vegetables and protein-rich quinoa, perfect for a light and satisfying meal.
Mango Salsa Chicken: Tender grilled chicken topped with a vibrant and flavorful mango salsa, a perfect combination of sweet and savory flavors.
Butternut Squash Soup: A creamy and comforting soup made with roasted butternut squash, perfect for a cozy night in during the colder months.
Berry Cobbler: A delicious dessert featuring sweet and juicy berries topped with a buttery, golden-brown cobbler topping, a perfect way to end any meal.

Perfect Appetizers and Desserts to Complement spinach pasta with roasted vegetables recipe

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.
Bruschetta: Elevate your appetizer game with bruschetta, a classic Italian dish featuring toasted bread topped with a vibrant mixture of tomatoes, basil, garlic, and olive oil. The combination of fresh ingredients creates a burst of flavor in every bite, making it a refreshing and satisfying start to any meal.
Decadent Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for special occasions or a luxurious treat at the end of a meal.
Tangy Lemon Tart: Savor the bright and zesty flavors of a tangy lemon tart, with a buttery crust and a smooth, citrusy filling. This refreshing dessert is the perfect way to cleanse the palate after a hearty meal.

Why trust this Spinach Pasta with Roasted Vegetables Recipe:

This recipe offers a delightful combination of roasted vegetables and spinach pasta, creating a harmonious blend of flavors and textures. The use of balsamic vinegar and lemon juice adds a refreshing tang, while the inclusion of parmesan cheese provides a rich and savory depth. The careful instructions and attention to detail ensure that each component, from the broccoli to the linguine, is prepared to perfection. With the incorporation of wholesome whole wheat linguine and vibrant baby spinach, this recipe promises a satisfying and nutritious dining experience.

Want to share your experience making this Spinach Pasta with Roasted Vegetables Recipe or have any tips to enhance the flavors? Join the discussion in the Recipe Sharing forum!
Can I use a different type of pasta for this recipe?
Yes, you can use any type of pasta you prefer. Whole wheat linguine can be substituted with regular linguine, spaghetti, or any other pasta of your choice.
Can I use different vegetables for the roasted vegetables?
Absolutely! You can use any vegetables you like for roasting. Try using zucchini, cherry tomatoes, or cauliflower for a different flavor profile.
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by omitting the butter and parmesan cheese. You can use a vegan butter substitute and nutritional yeast as a dairy-free alternative for a cheesy flavor.
Can I prepare the roasted vegetables in advance?
Yes, you can roast the vegetables ahead of time and store them in an airtight container in the refrigerator for up to 3 days. When ready to use, simply reheat them in the oven or microwave before adding them to the pasta.
Can I use frozen spinach instead of fresh baby spinach?
Yes, you can use frozen spinach, but make sure to thaw and drain it well before using it in the recipe. Keep in mind that the texture and flavor may vary slightly from using fresh baby spinach.

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