Spring Pasta: Roasted Veggie Penne
Spring Pasta: Roasted Veggie Penne is a vibrant and delicious dish that beautifully captures the essence of spring. Perfect for busy weeknights, this easy recipe combines roasted vegetables, hearty penne pasta, and a touch of olive oil for a wholesome meal that the whole family will love!
Spring Pasta: Roasted Veggie Penne is a vibrant and delicious dish that beautifully captures the essence of spring. Perfect for busy weeknights, this easy recipe combines roasted vegetables, hearty penne pasta, and a touch of olive oil for a wholesome meal that the whole family will love!
Spring Pasta: Roasted Veggie Penne
- This dish features seasonal veggies that add freshness and color, making it appealing for any spring gathering.
- The combination of roasted vegetables and penne pasta creates a satisfying texture contrast.
- Quick and simple, it’s perfect for a weeknight dinner, full of flavor yet easy to prepare!
Ingredients
- 12 oz penne pasta: The star of the dish, providing a hearty base.
- 2 cups assorted seasonal vegetables: Such as bell peppers, zucchini, and cherry tomatoes, bringing vibrant colors and nutrients.
- 3 tablespoons olive oil: A healthy fat that enhances flavor and aids in the roasting process.
- 1 teaspoon dried Italian herbs: For added flavor depth without extra effort.
- Salt and pepper to taste: Essential for bringing all the flavors together.
- Parmesan cheese (optional): A sprinkle on top adds creaminess and richness.
How to Make
To prepare this delightful Spring Pasta, start by preheating your oven to 400°F (200°C). While it heats up, chop your assorted seasonal vegetables into bite-sized pieces and toss them with olive oil, dried Italian herbs, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized. Meanwhile, bring a pot of salted water to a boil, and cook the penne pasta according to package instructions until al dente. Drain the pasta and combine it with the roasted vegetables in a large bowl. Mix well, add a drizzle of olive oil if desired, and serve warm, garnished with grated Parmesan cheese, if using.
Tips
- For extra flavor, add fresh garlic to the roasted vegetables.
- Feel free to switch up the veggies based on what’s in season or what you have on hand.
Make-Ahead
This recipe can be easily prepped ahead of time. Chop the vegetables and store them in the fridge for up to 2 days. You can also cook the pasta in advance and combine everything right before serving.
Storing
Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
It’s not recommended to freeze this pasta dish with the veggies, as the texture may change upon reheating. However, you can freeze individual roasted vegetables and add them to freshly cooked pasta when ready to eat.
Reheating
Reheat leftovers in the microwave for 1-2 minutes until warmed through, or in a skillet over low heat, adding a little water or broth to keep it moist.
Serving Suggestions
Serve this tasty Spring Pasta alongside a crisp green salad or with crusty garlic bread for a complete meal. Pair it with a light white wine or sparkling water for a refreshing dining experience.
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Ingredients
- 12 oz penne pasta
- 2 cups assorted seasonal vegetables
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Parmesan cheese (optional)
Instructions
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare Vegetables
Chop assorted seasonal vegetables and toss with olive oil, dried Italian herbs, salt, and pepper.
Roast Vegetables
Spread vegetables on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
Cook Pasta
Cook the penne pasta in salted water until al dente, then drain.
Combine and Serve
Toss the pasta with the roasted vegetables, drizzle with olive oil, and serve with Parmesan cheese if desired.
Notes
- Use seasonal vegetables for the best flavor.
- This dish is quick and easy, perfect for weeknight dinners.
Nutrition Facts
Frequently asked questions
Can I use other vegetables for this recipe?
Yes, use any vegetables you like or what’s in season. Bell peppers, zucchini, cherry tomatoes, mushrooms, and onions all work well.
Is this recipe vegan?
The recipe includes Parmesan cheese as an option. To make it vegan, omit the cheese.
Can I make this ahead?
Yes, roast the vegetables ahead and refrigerate. Reheat and toss with freshly cooked pasta just before serving.
What goes well with Spring Pasta?
Pair with a simple green salad and crusty garlic bread; a light white wine or sparkling water complements it nicely.
Can I freeze leftovers?
Cooked pasta and roasted vegetables are best stored in the fridge for up to 3-4 days. Freezing is not recommended for the best texture; you can freeze roasted vegetables separately and reheat with freshly cooked pasta.
