Penne Pasta with Roasted Vegetables is a wholesome, colorful, and flavor-packed dish that celebrates simple ingredients cooked the right way. Roasting vegetables brings out their natural sweetness and creates a slightly caramelized texture that pairs beautifully with tender penne pasta.
Tossed together with olive oil, garlic, herbs, and a touch of cheese, this recipe delivers comfort and freshness in every bite. It’s perfect for busy weeknights, meatless meals, or when you want something satisfying yet light. This dish is not only visually appealing but also nutritious, making it a go-to recipe for both everyday cooking and casual entertaining.
Why I Love This Recipe
I love this recipe because it’s healthy, vibrant, and incredibly versatile.
The roasted vegetables add deep, rich flavor without heavy sauces, and the pasta ties everything together into a comforting meal. It’s one of those recipes that feels nourishing yet indulgent, and I love how easy it is to customize with whatever vegetables are in season or already in the fridge.
Why This Is a Must-Try Dish
- Packed with roasted vegetable flavor
- Simple ingredients with big taste
- Perfect for vegetarians and meat-lovers alike
- Easy to customize with seasonal produce
- Great for meal prep and leftovers
Preparation Time, Cooking Time & Servings
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 420 calories per serving
Course: Main Course
Cuisine: Italian / Mediterranean
Ingredients
- 12 oz (340 g) penne pasta
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional)
Cooking Directions
- Roast the vegetables until tender and caramelized.
- Cook penne pasta until al dente.
- Combine pasta with roasted vegetables and garlic.
- Season well and finish with cheese and herbs.
Step-by-Step Preparation Method
Step 1: Preheat Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Prepare Vegetables
Place zucchini, bell peppers, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. Toss to coat evenly.
Step 3: Roast the Vegetables
Roast for 25–30 minutes, stirring halfway, until vegetables are tender and lightly browned.
Step 4: Cook the Pasta
While vegetables roast, cook penne pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Step 5: Combine Everything
In a large pan or bowl, combine cooked pasta, roasted vegetables, and minced garlic. Add a splash of reserved pasta water if needed to loosen the mixture.
Step 6: Finish and Serve
Toss well, adjust seasoning, and sprinkle with Parmesan cheese and fresh herbs before serving.
How to Serve
Serve Penne Pasta with Roasted Vegetables warm as a standalone meal or alongside garlic bread and a fresh green salad. It pairs beautifully with grilled chicken, shrimp, or tofu if you want to add protein.
Recipe Tips
- Cut vegetables evenly for consistent roasting
- Don’t overcrowd the baking sheet to ensure proper caramelization
- Salt the pasta water generously for better flavor
- Add pasta water gradually to avoid a watery sauce
- Finish with fresh herbs for brightness
Variations
Creamy Roasted Vegetable Penne: Add 1/3 cup heavy cream or ricotta for a creamy texture.
Vegan Version: Skip cheese or use dairy-free Parmesan.
Spicy Twist: Add extra red pepper flakes or chili oil.
Pesto Penne: Toss with basil pesto for added richness.
Protein Boost: Add grilled chicken, sausage, chickpeas, or shrimp.
Freezing and Storage
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing:
Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Special Equipment Needed
- Baking sheet
- Large pot for pasta
- Colander
- Large mixing bowl or skillet
- Wooden spoon or tongs
Conclusion
Penne Pasta with Roasted Vegetables is a delicious, nourishing, and easy-to-make dish that highlights the natural flavors of fresh vegetables. With its balance of comfort and freshness, it’s perfect for weeknight dinners, meal prep, or casual gatherings. This versatile recipe proves that simple ingredients, when cooked well, can create a truly satisfying and memorable meal.
Penne Pasta with Roasted Vegetables
Description
Penne Pasta with Roasted Vegetables is a wholesome, colorful, and flavor-packed dish that celebrates simple ingredients cooked the right way. Roasting vegetables brings out their natural sweetness and creates a slightly caramelized texture that pairs beautifully with tender penne pasta.
Ingredients
Instructions
-
Preheat Oven : Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
Prepare Vegetables : Place zucchini, bell peppers, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. Toss to coat evenly.
-
Roast the Vegetables : Roast for 25–30 minutes, stirring halfway, until vegetables are tender and lightly browned.
-
Cook the Pasta : While vegetables roast, cook penne pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
-
Combine Everything : In a large pan or bowl, combine cooked pasta, roasted vegetables, and minced garlic. Add a splash of reserved pasta water if needed to loosen the mixture.
-
-
Finish and Serve : Toss well, adjust seasoning, and sprinkle with Parmesan cheese and fresh herbs before serving.
