Penne with Roasted Red Peppers and Zucchini Recipe

Name: Penne with Roasted Red Peppers and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red bell peppers; 1 Tbs. olive oil; 2 cloves garlic, sliced; 1 small onion, chopped; 1 medium zucchini, halved lengthwise and sliced 14-inch thick; 1 Tbs. balsamic vinegar; 10 fresh basil leaves, cut into thin strips; 1 cup low-sodium vegetable broth; 1 tsp. tomato paste; ¼ cup plain soy milk; 8 oz. penne

Servings: persons

1
Place red peppers on top of gas burner or under broiler 4 to 5 minutes, turning as skin blackens.
2
Remove and place in paper bag until cool.
3
Peel off charred skin and discard seeds.
4
Cut peppers into thin strips; set aside.
5
Bring large pot of water to a boil.
6
Meanwhile, in large deep skillet, heat oil over medium heat.
7
Add garlic and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
8
Add reserved peppers and cook, stirring often, 4 to 5 minutes.
9
Add zucchini, vinegar and basil.
10
Cook, stirring often, 2 to 3 minutes.
11
Add broth and tomato paste and cook, stirring often, until thickened slightly, about 5 minutes.
12
Stir in soy milk and simmer gently.
13
Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
14
Cook pasta until just tender, about 10 minutes.
15
Drain well.
16
Season sauce to taste with salt and freshly ground pepper.
17
Add pasta and toss to coat.
18
Serve hot.

318

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 2 medium red bell peppers, 1 Tbs. olive oil, 2 cloves garlic, sliced, 1 small onion, chopped, and more.

Yes, Penne with Roasted Red Peppers and Zucchini 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!

Penne with Roasted Red Peppers and Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions