Penne Pasta With Roasted Veggies Recipe

Name: Penne Pasta With Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini diced; 1 red pepper diced; 1 yellow pepper diced; 1 red onion large, diced; 3 tablespoons olive oil; salt; 3 Roma tomatoes diced, optional; 1/4 cup fresh basil chopped; 2 cloves minced garlic; 1 box penne pasta 160z.; 2 teaspoons sesame oil; 1/2 cup shredded Parmesan cheese

Servings: persons

1 medium zucchini diced
1 red pepper diced
1 yellow pepper diced
1 red onion large, diced
3 tablespoons olive oil
salt
3 Roma tomatoes diced, optional
1/4 cup fresh basil chopped
2 cloves minced garlic
1 box penne pasta 160z.
2 teaspoons sesame oil
1/2 cup shredded Parmesan cheese

1
Preheat oven to 450 degrees.
2
Toss zucchini, bell pepper, and onion with the 1 Tbl . olive oil & 1 Tbl . sesame oil. Season with salt & pepper. Roast the veggies, stirring every 5 minutes, until tender & browned --> 10-20min.
3
Meanwhile, combine basil, garlic, 1 Tbl. sesame oil, & 2 Tbl. olive oil. Season with salt & pepper.
4
Toss hot pasta with the oil/spice mixture.
5
Add the roasted veggies & toss well.
6
Serve with shredded pepper jack cheese on top.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 medium zucchini diced, 1 red pepper diced, 1 yellow pepper diced, 1 red onion large, diced, and more.

Yes, Penne Pasta With Roasted Veggies 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.

Penne Pasta With Roasted Veggies

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