Roasted Vegetable Penne Pasta

Roasted Vegetable Penne Pasta

Indulge in a burst of flavors with this wholesome and hearty Penne Pasta with Roasted Vegetables recipe. This simple pasta recipe with vegetable is a celebration of vibrant Mediterranean vegetables and comforting textures, perfect for those looking to enjoy a satisfying yet health-conscious meal.

Start by roasting a medley of zucchini, bell peppers, tomatoes, and onions to enhance their natural sweetness and bring out robust flavors. Meanwhile, in a pan, mushrooms and garlic are sautéed, infusing the dish with a rich and earthy undertone.

Be sure to preserve all of the health benefits of garlic by using the easy trick discussed in this post!

Penne Pasta with Roasted Vegetables
Penne Pasta with Roasted Vegetables: Zucchini, tomatoes, onion and two colors of peppers are chopped and tossed with olive oil and Italian seasonings before roasting.

What makes this pasta truly special is the silky sauce that ties everything together. It utilizes the magic of pasta water, a secret ingredient that effortlessly creates a velvety texture. As the pasta cooks, it releases starch into the water, which, when combined with the roasted vegetables and sautéed mushrooms, forms a silky and satisfying sauce that coats each penne with flavor.

This seven-vegetable medley is not only delicious but also a nutritional powerhouse. Packed with vitamins, antioxidants, and fiber, this dish offers a delicious way to nourish your body with the goodness of nature. Roasted Vegetable Penne Pasta is an easy-to-make recipe that brings warmth and comfort to your table, making it a perfect choice for a family dinner or a quick weeknight meal.

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Suggested Adaptations

  1. Mediterranean Grilled Variation: Enhance the smoky flavor by grilling the zucchini, peppers, tomatoes, and onions before combining them with sautéed mushrooms and garlic.
  2. Whole Wheat Goodness: Opt for whole wheat penne pasta for a nuttier flavor and additional fiber, adding a wholesome touch to your Mediterranean Roasted Vegetable creation.
  3. Protein-Packed Option: Boost the protein content by incorporating grilled chicken strips or chickpeas into the mix, transforming your pasta dish into a satisfying and nutritious meal.
  4. Spicy Kick: For those who enjoy a bit of heat, add red pepper flakes during the sautéing stage to give your Mediterranean Roasted Vegetable Penne Pasta a spicy kick.
  5. Sun-Dried Tomato Twist: Introduce a burst of concentrated flavor by incorporating sun-dried tomatoes into the roasted vegetable medley, providing a sweet and tangy contrast to the dish.
  6. Pesto Perfection: Infuse a vibrant pesto sauce into the roasted vegetables and pasta water mixture to create a delicious roasted vegetable pesto pasta.

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Penne Pasta with Mediterranean Roasted Vegetables

Roasted Vegetable Penne Pasta

Indulge in a burst of flavors with our Penne Pasta featuring a colorful array of zucchini, peppers, mushrooms, tomatoes, onions, and garlic, creating a quick, delicious and nourishing dish.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian, Mediterranean, vegetarian
Servings 6 people


  • 1 zucchini
  • 2 bell peppers different colors
  • ½ red onion
  • 1 large tomato (or 1 cup cherry tomatoes)
  • 8 oz. mushrooms sliced
  • 6 cloves garlic chopped
  • 4 T olive oil divided
  • 1 teaspoon salt plus salt for pasta water
  • 1 teaspoon pepper
  • 1 teaspoon oregano or Italian seasoning
  • 1 teaspoon garlic powder
  • 16 oz. penne
  • ¼ cup parmesan cheese


  • Rough chop zucchini, bell peppers, red onion and tomato and toss with 2T olive oil and spices.
  • Place vegetables in a single layer on roasting pan.
  • Roast at 375 for 30 minutes. Toss and then roast for another 10-20 minutes. Set roasted vegetables aside while you prepare the pasta and mushrooms.
  • Cook penne in generously salted boiling to al dente. Reserve two cups of the pasta water and drain.
  • Over medium heat, heat the olive oil and saute the garlic for 1 minute
  • Add the sliced mushrooms to the garlic and oil. Cook, stirring constantly until the mushrooms release liquid, approximately 3-4 minutes.
  • Over low heat in a large skillet, mix the roasted vegetables (make sure you get all of the cooked on bits and flavor off the baking pan!), the mushrooms and 1 cup of pasta water. Cook for 1 minute.
  • Still at low heat, add the pasta and toss to combine.
  • If dry, add more water in small increments until your dish reaches the desired consistency.
  • Turn off heat, add the parmesan cheese and toss to combine.
  • Taste pasta and add salt and pepper to taste.
Keyword Italian, Mediterranean, mushrooms, Pasta, pasta with roasted vegetables, pasta with roasted veggies, Penne, roasted vegetable penne pasta, Roasted Vegetables, roasted veggie pasta, Simple Pasta Recipe with Vegetables, vegetarian, vegetarian mediterranean pasta, zucchini

2 thoughts on “Roasted Vegetable Penne Pasta”

  • 5 stars
    This dish is soooooo yummy! I made it for my family and my kids (who are picky eaters) loved it!! Super easy to make with very little prep time. I highly recommend!!

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