Go Back

Roasted Vegetable Penne

A colorful and healthy pasta dish featuring caramelized roasted vegetables tossed with penne, olive oil, herbs, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Pasta
  • 12 oz penne pasta
  • 1 zucchini sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1 small red onion sliced
  • 3 cloves garlic minced
  • 3 tbsp olive oil
Seasoning & Finish
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup fresh basil chopped
  • 1 tbsp lemon juice optional

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowl

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Spread zucchini, peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with Italian seasoning, salt, pepper, and red pepper flakes.
  3. Roast vegetables for 20–25 minutes until tender and caramelized.
  4. Cook penne pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
  5. Combine pasta and roasted vegetables in a large bowl. Add a splash of pasta water if needed.
  6. Add Parmesan cheese, basil, and lemon juice. Toss gently and serve warm.

Notes

For extra flavor, add roasted mushrooms or eggplant. A sprinkle of toasted pine nuts adds delicious texture.