Scrummy Veggie Pasta Recipe

Name: Scrummy Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g penne pasta; 1 zucchini; 1 carrot; 1 red bell pepper; 10 cherry tomatoes; 1 tablespoon olive oil; pepper; lemon juice; 1 teaspoon butter; 2 garlic cloves; 2 teaspoons balsamic vinegar

Servings: persons

150 g penne pasta
1 zucchini
1 carrot
1 red bell pepper
10 cherry tomatoes
1 tablespoon olive oil
pepper
lemon juice
1 teaspoon butter
2 garlic cloves
2 teaspoons balsamic vinegar

1
Preheat oven to 220 degrees Celcius.
2
Line a baking tray with Foil.
3
Bring a pot of water to boil, add pasta, cook to taste and drain.
4
In a bowl, toss vegetables with olive oil, salt, pepper and lemon juice, adding herbs if you like.
5
Arrange vegetables on baking tray and roast for 15 minutes.
6
Heat butter in saucepan, stir in garlic and cook until tender, mix in cooked pasta and balsamic vinegar.
7
Gently toss and cook until heated through.
8
Move from heat and transfer to large bowl, toss in roasted vegetables and serve.

323

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 11 ingredients. The key ingredients include: 150 g penne pasta, 1 zucchini, 1 carrot, 1 red bell pepper, and more.

Yes, Scrummy Veggie 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.

Scrummy Veggie Pasta

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