Roasted Vegetable Pasta Recipe
Zucchini, squash, spinach, onions, red peppers, and tomatoes, sautéed with whole wheat penne topped with goat or feta cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Pasta
Cheese
Seasoning
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- 2
Chop Vegetables
Chop the zucchini, yellow squash, onion, red bell pepper, and tomato into bite-sized pieces. Rinse the spinach and set aside.
Roasting Vegetables
- 3
Toss Vegetables
In a large bowl, combine the chopped zucchini, yellow squash, onion, red bell pepper, and tomato. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, garlic powder, and Italian seasoning. Toss until all the vegetables are evenly coated.
- 4
Roast Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Cooking Pasta
- 5
Boil Water
While the vegetables are roasting, bring a large pot of salted water to a boil.
- 6
Cook Pasta
Add the whole wheat penne to the boiling water and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain the pasta and set aside.
Combining Ingredients
- 7
Combine Pasta and Vegetables
Once the vegetables are roasted, add them to the pot with the cooked penne. Add the fresh spinach and toss everything together. Cook on low heat for 2-3 minutes until the spinach is wilted.
- 8
Serve
Serve the roasted vegetable pasta warm, topped with crumbled goat cheese or feta cheese.
