Penne With Capsicum and Slow Roasted Vegetables

Name: Penne With Capsicum and Slow Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g penne pasta; 4 zucchini, cut into 1cm cubes; 400 g butternut pumpkin, cut into 1cm cubes; 4 tablespoons extra virgin olive oil; 6 garlic cloves, unpeeled; 4 roma tomatoes, cut into 1cm cubes; 2 red capsicums, grilled skinned cut into segments; 1 yellow capsicum, grilled skinned cut into segments; salt and pepper; 2 tablespoons fresh basil, chopped

Servings: persons

1
Preheat oven to 180C.
2
Lightly brush zucchini and pumpkin with little oil.
3
Roast garlic, pumpkin, tomatoes and zucchini until pumpkin and zucchini are golden.
4
Remove garlic and allow to cool.
5
Add capsicum to baking tray and season.
6
Continue to heat.
7
Meanwhile cook pasta until al dente.
8
Cut of tops of garlic cloves and push cooked garlic into serving bowl.
9
Mix with olive oil and basil.
10
Toss penne with vegetables in the prepared oil.
11
Fantastic!

1574

kcal

Calories

Fat

150

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 500 g penne pasta, 4 zucchini, cut into 1cm cubes, 400 g butternut pumpkin, cut into 1cm cubes, 4 tablespoons extra virgin olive oil, and more.

Yes, Penne With Capsicum and Slow Roasted Vegetables 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!