Roasted Veggie Penne Recipe

Name: Roasted Veggie Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini; 2 medium red or yellow peppers; 3 c. broccoli florets; 1 medium red onion; 2 clove garlic; 1 tbsp. extra-virgin olive oil; 12 oz. whole-grain penne; 1 can crushed tomatoes; 2 oz. Pecorino cheese; 1/4 c. fresh basil leaves; 1/2 tsp. crushed red pepper

Servings: persons

1
Heat large pot of salted water to boiling on high.
2
Preheat oven to 450 degrees F.
3
In large bowl, combine zucchini, peppers, broccoli, onion, garlic, and oil.
4
Divide among two 18- by 12-inch jelly-roll pans.
5
Sprinkle with 1/2 teaspoon salt.
6
Roast 15 to 20 minutes or until browned and tender, stirring once.
7
While vegetables cook, add penne to boiling water.
8
Cook as label directs.
9
Reserve 1/2 cup cooking water.
10
Drain pasta and return to pot.
11
To pasta, add tomatoes, Pecorino, basil, crushed red pepper, roasted vegetable mixture, and 1/8 teaspoon salt.
12
Stir to combine, adding cooking water if necessary.
13
Cook on medium 2 minutes.

202

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 zucchini, 2 medium red or yellow peppers, 3 c. broccoli florets, 1 medium red onion, and more.

Yes, Roasted Veggie Penne 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!

Roasted Veggie Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions