Best 5 Penne With Roasted Vegetables Recipes

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**Penne with Roasted Vegetables: A Delightful Medley of Flavors and Textures**

Indulge in the culinary symphony of flavors and textures with our enticing recipe for Penne with Roasted Vegetables. This delectable dish is a vibrant tapestry of roasted vegetables, succulent chicken, and tender penne pasta, all harmoniously united in a creamy and flavorful sauce.

The roasted vegetables, caramelized to perfection, add a medley of sweet, savory, and earthy notes. The chicken, seasoned with a blend of aromatic herbs and spices, contributes a tender and juicy element. The penne pasta, cooked al dente, provides a satisfying bite and a perfect canvas for the delectable sauce.

The sauce, a symphony of flavors, is crafted with a velvety blend of cream, Parmesan cheese, and a touch of white wine. It effortlessly coats the pasta and vegetables, creating a cohesive and indulgent experience in every bite.

This versatile recipe offers endless possibilities for customization. Vegetarians can omit the chicken and create a delightful meatless version. For a touch of zest, add a sprinkle of red pepper flakes or a squeeze of lemon juice. Craving a cheesy indulgence? Enhance the dish with an extra helping of Parmesan or a sprinkling of mozzarella.

Whether you're a seasoned home cook or a culinary novice, this Penne with Roasted Vegetables recipe is sure to impress. Its vibrant colors, enticing aromas, and harmonious flavors will elevate your dining experience to new heights. Discover the joy of creating this delectable dish and savor the symphony of flavors it offers.

Here are our top 5 tried and tested recipes!

ROASTED VEGETABLE PENNE BAKE



Roasted Vegetable Penne Bake image

For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Steps:

  • In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO



Penne with Roasted Vegetables and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

Salt
1 pound penne pasta
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

Steps:

  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
  • For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
  • For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
  • To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.

SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

PENNE PASTA WITH VEGETABLES



Penne Pasta with Vegetables image

Make and share this Penne Pasta with Vegetables recipe from Food.com.

Provided by William Uncle Bill

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onion, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Add broccoli for the last 2 minutes of cooking pasta.
  • Drain well and transfer to a large bowl.
  • Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
  • Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
  • Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
  • Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
  • Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
  • When done, add cooked mixture to pasta/broccoli and toss to coat well.
  • Season to taste with salt and pepper.
  • Sprinkle with parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13

ROASTED BALSAMIC VEGETABLES WITH PENNE



Roasted Balsamic Vegetables With Penne image

An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious!

Provided by A Marx

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 1/2 cups cherry tomatoes, halved
1 eggplant, cut into bite-size (about 1 cup)
1 medium yellow onion, cut into 1/4-inch-thick rounds
1 large red bell pepper, cut into 1/4-inch-thick slivers
4 teaspoons dried basil, divided
4 tablespoons balsamic vinegar, divided
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work)
2 tablespoons reduced-fat sour cream
4 tablespoons reduced-fat feta cheese

Steps:

  • Preheat oven to 500ºF.
  • In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
  • Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
  • Cook pasta. Drain and transfer to a large bowl.
  • Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
  • Crumble feta cheese over the top.

Nutrition Facts : Calories 329.1, Fat 6.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 166.2, Carbohydrate 63.9, Fiber 12.9, Sugar 10.7, Protein 7.7

Tips:

  • Choose seasonal vegetables: This will ensure that your vegetables are fresh and flavorful.
  • Roast the vegetables at a high temperature: This will help to caramelize them and give them a delicious roasted flavor.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not roast evenly.
  • Toss the vegetables with olive oil and seasonings before roasting: This will help them to brown and develop flavor.
  • Roast the vegetables until they are tender-crisp: You don't want them to become mushy.
  • Serve the roasted vegetables immediately: They are best enjoyed fresh out of the oven.

Conclusion:

Penne with roasted vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted vegetables add a pop of color and flavor to the dish, and the creamy sauce brings it all together. This dish is sure to be a hit with your family and friends.

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