Roasted Vegetable Penne

Roasted Vegetable Penne is a vibrant and hearty dish that combines al dente pasta with a medley of colorful roasted vegetables, creating a delightful balance of flavors and textures. Perfect for a cozy dinner, this vegetarian pasta dish is not only satisfying but also packed with nutrients.

Ingredients

• Penne pasta - 200 grams
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Red onion - 1 medium, diced
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated
• Fresh basil - a handful, torn

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced red bell pepper, zucchini, cherry tomatoes, and red onion.
3. Drizzle the vegetables with olive oil, then add minced garlic, dried oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
4. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.
6. Meanwhile, cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
7. Once the vegetables are roasted, remove them from the oven and combine them with the cooked penne pasta in a large bowl.
8. Toss in the grated Parmesan cheese and fresh basil, mixing well to combine all the flavors.
9. Serve immediately, garnished with additional Parmesan and basil if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• High in fiber, promoting digestive health.

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