Penne with Capsicum and Slow Roasted Vegetables
Transform simple pasta into a vibrant masterpiece with this Penne with Capsicum and Slow Roasted Vegetables recipe. Featuring tender penne coated in a medley of caramelized red and yellow capsicums, zucchini, eggplant, and juicy cherry tomatoes, this dish is a celebration of Mediterranean flavors. The vegetables are slow-roasted to perfection, unlocking their natural sweetness, and tossed with fragrant garlic, dried herbs, and a hint of red chili flakes for a spicy kick. Finished with a sprinkle of fresh parsley and optional parmesan cheese, this hearty yet wholesome pasta is perfect for weeknight dinners or entertaining. Ready in just under an hour, it’s an ideal choice for fans of vegetarian cuisine, roasted vegetable recipes, and Italian-inspired comfort food.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 1 large red capsicum (bell pepper)
- 1 large yellow capsicum (bell pepper)
- 1 large zucchini
- 1 medium eggplant
- 200 grams cherry tomatoes
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese (grated, optional)
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 200°C (392°F) and line a large baking tray with parchment paper.
Wash and prepare the vegetables: deseed and slice the red and yellow capsicums into thin strips, slice the zucchini into half-moons, cut the eggplant into bite-sized cubes, and halve the cherry tomatoes.
Spread the prepared vegetables evenly on the lined baking tray. Drizzle with 2 tablespoons of olive oil, and sprinkle with oregano, basil, salt, and black pepper. Toss gently to coat all the vegetables.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1 minute. Add the red chili flakes and stir briefly.
Remove the roasted vegetables from the oven and add them to the skillet. Toss to combine with the garlic and chili flakes.
Add the cooked penne to the skillet, tossing gently to coat. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
Taste and adjust seasoning, adding more salt, pepper, or chili flakes if desired.
Serve the pasta warm, garnished with grated parmesan cheese (if using) and chopped fresh parsley.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 6112 mg | 266% | |
| Total Carbohydrate | 379.4 g | 138% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 54.7 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3889 mg | 83% | |
*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.
