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Roasted Vegetable Pasta with Gruyere

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Pasta
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 4 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 cups zucchini, cut in ½ pieces (about 3 medium zucchini)
  • 4 cups carrots, cut in ½ pieces (about 4 large carrots)
  • 2 cups onion, chopped
  • 1 bag (1 pound) Fusili pasta
  • ¾ cup gruyere cheese, finely grated


  • Preheat oven to 375 degrees.
  • In a small container with a lid, combine olive oil,vinegar, salt and pepper. Shake vigorously to combine.
  • Toss vegetables in a large mixing bowl. Add about one-third of the oil/vinegar mixture to the bowl (reserving the remaining two-thirds for the pasta) and toss to evenly coat. Pour vegetables out onto a large baking sheet.
  • Roast vegetables, turning with a spatula every 15-20 minutes to insure they cook evenly without burning. Continue roasting until carrots are fork-tender and vegetables have turned a dark golden color; 50-60 minutes.
  • About 20 minutes before vegetables are done roasting, bring a large pot of water to a rolling boil and cook pasta until tender. Drain pasta and pour into a large serving bowl. Add roasted vegetables and cheese to pasta and stir to combine. Serve immediately.