Oven Roasted Vegetable Penne
Savor the wholesome goodness of Oven Roasted Vegetable Penne—a vibrant, flavor-packed pasta dish that perfectly balances hearty penne with caramelized, oven-roasted vegetables. Bursting with tender zucchini, sweet cherry tomatoes, red onion, and colorful bell peppers, this recipe is seasoned with aromatic garlic, dried basil, and oregano for a Mediterranean-inspired flair. The vegetables are roasted to perfection, bringing out their natural sweetness, and then tossed with al dente pasta, a sprinkle of grated Parmesan cheese, and a touch of reserved pasta water for a velvety finish. Ready in just 45 minutes, this easy, vegetarian-friendly meal is perfect for weeknight dinners or meal prepping. Serve warm and garnish with fresh basil for an added pop of freshness!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 medium zucchini
- 2 bell peppers (any color)
- 1 medium red onion
- 1.5 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh basil (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Bring a large pot of salted water to a boil for the pasta.
Cut the zucchini into half-moons, the bell peppers into strips, and the red onion into wedges. Leave the cherry tomatoes whole.
Mince the garlic cloves finely.
In a large mixing bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic with olive oil, dried oregano, dried basil, salt, and black pepper.
Spread the seasoned vegetables evenly onto a large baking sheet lined with parchment paper or foil.
Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Once the vegetables are done, transfer them to a large skillet or mixing bowl.
Add the cooked pasta to the roasted vegetables and mix gently. If the mixture seems dry, add a small amount of the reserved pasta water to loosen it.
Top with grated parmesan cheese and toss to coat evenly.
Serve warm, garnished with fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4934 mg | 215% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 33.5 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2331 mg | 50% | |
*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.
