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!
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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F).
Cook the penne pasta according to the package instructions. Once cooked, drain and set aside, reserving 1/2 cup of the pasta water.
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.
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.
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.
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.
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.
Remove the skillet from heat and sprinkle in the grated parmesan cheese. Toss again to ensure even distribution.
Garnish with freshly chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 351.1 g | 128% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 27.8 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2632 mg | 56% | |
*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.
