Ingredients for Penne Pasta With Roasted Veggies
- 1 medium eggplant, diced
- Butternut Squash, 0 units
- 1 medium zucchini, diced
- 1 bell pepper, diced (red or orange preferred)
- 1/2 medium red onion, diced
- 1/2 teaspoon salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
- 1 pound penne pasta
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 medium yellow squash, diced
- Olive oil or cooking spray
- 1 cup reserved pasta water
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How to Make Penne Pasta With Roasted Veggies
- Preheat oven to 450°F (232°C).
- Lightly coat two shallow baking pans with cooking spray.
- In a large bowl, combine 1 medium eggplant (diced), 1 medium zucchini (diced), 1 medium yellow squash (diced), 1 bell pepper (diced), 1/2 medium red onion (diced), 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
- Lightly coat the vegetables with cooking spray and toss to evenly distribute.
- Divide the vegetables evenly between the two prepared baking pans.
- Roast for 35-40 minutes, or until the vegetables are lightly browned and tender.
- While the vegetables roast, cook 1 pound of penne pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining.
- In a large bowl, gently toss the roasted vegetables, cooked pasta, 2 tablespoons balsamic vinegar, 2 cloves minced garlic, the remaining salt and pepper (or to taste), and enough reserved pasta water to create a light sauce. Add more pasta water if needed to reach desired consistency.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
40g
Fat
1g
Carbs
29g
