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.
Ingredients
- 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
Instructions
- 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.