Description
This Easy Roasted Vegetables and Pasta recipe combines perfectly roasted zucchini, eggplant, and grape tomatoes with al dente penne pasta, tossed in garlic, olive oil, and Parmesan cheese for a simple, flavorful, and wholesome meal ideal for weeknights or casual gatherings.
Ingredients
Vegetables
- 2 medium zucchini, cut into 1/2-inch bite-size pieces
- 1 medium eggplant, cut into 1/2-inch bite-size pieces
- 2 pints grape tomatoes
Other Ingredients
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, grated
- 1 cup Parmesan cheese, grated
- 2 tablespoons Parmesan cheese, for sprinkling
- 1 pound dry penne pasta
- Salt and pepper, to taste
Instructions
- Preheat and prepare pans: Preheat your oven to 400°F (200°C). Line two cookie sheets with parchment paper to prevent vegetables from sticking and to ensure even roasting.
- Prepare vegetables: Thoroughly wash zucchini, eggplant, and grape tomatoes and pat them dry. Cut the zucchini and eggplant into 1/2-inch bite-sized pieces for even cooking.
- Roast vegetables: Divide the chopped vegetables evenly between the two prepared cookie sheets. Season them with salt and pepper to taste. Roast in the preheated oven for 40-45 minutes, turning the pans top-to-bottom and stirring the vegetables every 15 minutes. Watch for slight browning on the edges to indicate doneness.
- Cook pasta: About 15 minutes before the vegetables finish roasting, bring an 8-quart pot of water to a boil. Add a generous handful of salt, then add the penne pasta. Cook according to package instructions, usually 7-10 minutes, until al dente. Drain the pasta and transfer it to a large serving bowl.
- Toss pasta with vegetables and seasoning: Immediately add the hot roasted vegetables on top of the pasta. Drizzle with 1/4 cup extra virgin olive oil, add the grated garlic and 1 cup Parmesan cheese. Toss everything thoroughly to combine all flavors.
- Finish and serve: Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top for extra flavor and serve warm.
Notes
- To avoid soggy vegetables, ensure they are dry before roasting.
- You can substitute penne with other pasta shapes like rigatoni or fusilli if desired.
- For a vegan option, skip Parmesan or use a vegan cheese substitute.
- Stirring vegetables periodically ensures even roasting and prevents burning.
- Leftover roasted vegetables can be stored in an airtight container in the fridge for up to 3 days.
