Balsamic Roasted Vegetable Pasta Recipe

Name: Balsamic Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb whole wheat penne, cooked according to package; 1 cup rotisserie-cooked chicken, shredded; 2 summer squash, sliced into 1/2 inch pieces; 2 zucchini, sliced into 1/2 inch pieces; 1 pint grape tomatoes; 1 (8 ounce) package frozen sugar snap peas; 4 ounces goat cheese, crumbled; 6 sun-dried tomatoes packed in oil, chopped; 2 tablespoons balsamic vinegar; ¼ cup olive oil; 1 garlic clove, minced finely; salt and pepper

Servings: persons

12 lb whole wheat penne, cooked according to package
1 cup rotisserie-cooked chicken, shredded
2 summer squash, sliced into 1/2 inch pieces
2 zucchini, sliced into 1/2 inch pieces
1 pint grape tomatoes
1 (8 ounce) package frozen sugar snap peas
4 ounces goat cheese, crumbled
6 sun-dried tomatoes packed in oil, chopped
2 tablespoons balsamic vinegar
¼ cup olive oil
1 garlic clove, minced finely
salt and pepper

1
Preheat oven to 425 degrees.
2
Boil pasta and drain but be sure to reserve some pasta water for later.
3
Combine vinegar, garlic, salt and pepper and whisk in oil.
4
Place squash and zucchini on a baking sheet and brush with balsamic vinaigrette.
5
Roast in oven for about 12-15 minutes or until tender.
6
Brush tomatoes with vinaigrette and add to the pan after about 5 minutes of roasting the other vegetables.
7
Meanwhile heat sugar snap peas according to package directions.
8
Once vegetables are finished cooking add them to the boiled pasta.
9
Then add sugar snap peas, sundried tomatoes, and goat cheese.
10
Drizzle extra balsamic vinaigrette over pasta and add about 1/4 - 1/2 cup pasta water.
11
Toss pasta and serve.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb whole wheat penne, cooked according to package, 1 cup rotisserie-cooked chicken, shredded, 2 summer squash, sliced into 1/2 inch pieces, 2 zucchini, sliced into 1/2 inch pieces, and more.

Yes, Balsamic Roasted Vegetable Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Roasted Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions