Penne Pasta with Roasted Veggies

Bursting with vibrant colors and hearty flavors, Penne Pasta with Roasted Veggies is a delightful, vegetarian-friendly dish that's perfect for weeknight dinners or casual gatherings. This wholesome recipe combines tender penne pasta with a medley of oven-roasted zucchini, bell peppers, cherry tomatoes, and red onion, all seasoned with aromatic garlic, dried oregano, and basil. The roasted veggies are infused with a slight caramelized sweetness, pairing beautifully with the creamy parmesan cheese and a hint of fresh parsley for garnish. Ready in just 40 minutes, this easy pasta recipe offers a comforting balance of textures and flavors, with the option to customize spice levels or add your favorite protein. Whether you're looking for a nutritious main course or a crowd-pleasing side, this penne pasta dish promises to be a satisfying, flavorful addition to your meal rotation!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams penne pasta
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 200 grams cherry tomatoes
• 1 small red onion
• 4 tablespoons olive oil
• 3 minced garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams parmesan cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Cook the penne pasta according to the package instructions. Once cooked, drain and set aside, reserving 1/2 cup of the pasta water.

Step 3

Meanwhile, chop the zucchini, red bell pepper, and yellow bell pepper into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion.

Step 4

In a large mixing bowl, combine the chopped vegetables with 2 tablespoons of olive oil, dried oregano, dried basil, salt, and black pepper. Toss everything to coat evenly.

Step 5

Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 6

While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 7

Add the cooked pasta to the skillet, along with the roasted vegetables and reserved pasta water. Toss everything together until well combined and heated through.

Step 8

Remove the skillet from heat and sprinkle in the grated parmesan cheese. Toss again to ensure even distribution.

Step 9

Garnish with freshly chopped parsley before serving.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(1342.0g)

Amount per serving	% Daily Value*
Calories	2387.6

Total Fat 79.5g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 44.5mg	0%
Sodium 4577.7mg	0%
Total Carbohydrate 351.1g	0%
Dietary Fiber 25.7g	0%
Total Sugars 27.8g
Protein 75.2g	0%

Vitamin D 0IU	0%
Calcium 593.9mg	0%
Iron 18.4mg	0%
Potassium 2632.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 12.4%

Carbs: 58.0%