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Roasted Vegetable Penne
Roasted Vegetable Penne Recipe
The vegetables in this pasta dish are roasted, making them vibrant and flavorful. This dish can be eaten without a sauce. Eaten this way, it tastes fresh and savory.
If a few extra calories do not scare you and you prefer sauce over your pasta, white sauce is the way to go. Below the recipe you will find a link to a white sauce recipe, as well as a suggestion on how to flavor it for this pasta.
If you wish to enjoy a glass of wine with your penne, try pairing this with New Zealand Sauvignon Blanc.
- Make extra and freeze leftovers so dinner can be ready in a snap when you are in a rush.
- If you have other vegetables on hand, try adding those to the mix as well.
- 10 oz penne pasta
- 8 oz mushrooms, halved
- 2 zuchhinis, sliced
- 1 yellow squash, sliced
- 1 carrot, julienned
- 12 asparagus spears, trimmed and cut into bite size pieces
- 1 cup grape tomatoes
- 1 red onion, cut into one inch pieces
- 1 red bell pepper, cut into one inch pieces
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/3 cup fresh basil, chopped
- large pinch ground black pepper
- salt, to taste
- 1/3 cup Parmesan cheese, grated
- Heat oven to 450 degrees Fahrenheit. Line a baking sheet with foil.
- Bring a large pot of water to a boil and cook penne according to instructions on package.
- In a small bowl, combine olive oil, lemon juice, Italian seasoning, garlic powder, parsley, basil, and black pepper.
- Combine vegetables in a medium bowl. Add olive oil mixture to vegetable mixture and mix until vegetables are coated.
- Spread vegetable mixture onto prepared baking sheet and place in the oven. Roast for 15 minutes, or until vegetables are tender, stirring halfway through cooking.
- Drain the penne and combine it with the roasted vegetables. Sprinkle with Parmesan cheese.
Add a Little Sauce
While this dish tastes great as is, it also pairs well with a white sauce. The sauce used in the picture to the right is a standard bechamel sauce (2 T butter, 2 T flour, 1 C milk), with freshly grated Parmesan cheese and a large pinch of each black pepper, salt, and cayenne pepper.
White Sauce (Bechamel)
- White Sauce Recipe
This is a popular white sauce recipe that is used as a standard sauce base by many.