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Roasted Vegetable Penne

Updated on April 16, 2013
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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.

Roasted Vegetable Penne
Roasted Vegetable Penne | Source

Cook Time

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: 6 servings


  • 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


  1. Heat oven to 450 degrees Fahrenheit. Line a baking sheet with foil.
  2. Bring a large pot of water to a boil and cook penne according to instructions on package.
  3. In a small bowl, combine olive oil, lemon juice, Italian seasoning, garlic powder, parsley, basil, and black pepper.
  4. Combine vegetables in a medium bowl. Add olive oil mixture to vegetable mixture and mix until vegetables are coated.
  5. 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.
  6. Drain the penne and combine it with the roasted vegetables. Sprinkle with Parmesan cheese.
Roasted vegetable penne paired with a white sauce
Roasted vegetable penne paired with a white sauce | Source

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.


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