Roasted Balsamic Vegetables with Penne
Elevate your pasta nights with this vibrant and flavorful recipe for Roasted Balsamic Vegetables with Penne! Bursting with caramelized zucchini, bell peppers, red onion, and juicy cherry tomatoes, this dish is a colorful celebration of roasted goodness. A zesty blend of balsamic vinegar, olive oil, and Italian seasoning infuses the vegetables with rich, tangy notes, perfectly complementing the hearty penne pasta. Baby spinach adds a fresh pop of greenery, while a finishing touch of grated Parmesan and fragrant basil brings this easy weeknight dinner together in just 40 minutes. Perfect for vegetarians and easy to customize, this wholesome pasta recipe is a satisfying, nutrient-packed option for fans of Mediterranean-inspired meals. Perfectly balanced and utterly delicious!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1.5 cups cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups baby spinach
- 0.5 cups Parmesan cheese, grated
- 2 tbsp chopped fresh basil
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil in preparation for cooking the penne.
Cut the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized chunks. Place them along with the cherry tomatoes on the baking sheet.
Drizzle the vegetables with olive oil and balsamic vinegar. Sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring 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 the pasta cooking water, then drain the pasta.
In a large skillet or pan, add the cooked penne and roasted vegetables over medium heat. Stir in the baby spinach, allowing it to wilt for 1-2 minutes.
If the pasta mixture seems dry, add a splash of the reserved pasta water to loosen it up.
Remove from heat and stir in Parmesan cheese. Adjust seasoning with more salt and pepper if needed.
Serve the pasta topped with fresh chopped basil and an extra sprinkle of Parmesan, if desired. Enjoy!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5674 mg | 247% | |
| Total Carbohydrate | 334.7 g | 122% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 48.7 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3205 mg | 68% | |
*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.
