Roasted Vegetable Balsamic Penne

• 12 oz penne pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced vegetables and garlic with 2 tbsp olive oil, oregano, salt, and pepper on a baking sheet.
3. 3 Roast vegetables for 25 minutes, stirring once halfway through.
4. 4 Meanwhile, cook penne according to package instructions until al dente.
5. 5 Reserve 1/2 cup pasta water, then drain pasta.
6. 6 In a large pan, heat remaining 1 tbsp olive oil over medium heat. Add roasted vegetables and penne, toss to combine.
7. 7 Deglaze pan with balsamic vinegar, stirring in enough pasta water to create a light sauce.
8. 8 Optional: Stir in Parmesan cheese.
9. 9 Serve garnished with fresh basil.

Equipment

• Baking sheet
• Large pot for pasta
• Large pan

Variations

• Add grilled chicken for a protein boost.
• Incorporate feta cheese for a tangy twist.

Substitutions

• Substitute penne with another pasta shape like fusilli or farfalle.
• Use red wine vinegar if balsamic is not available.

Pairings

• Serve with a crisp Pinot Grigio or a refreshing cucumber salad.

Nutrition

Tips

• For extra flavor, roast vegetables until caramelized edges form.
• Use cherry tomatoes for added sweetness and color.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ