Thursday, August 21, 2014

Roasted Vegetable Penne Pasta

Roasted Vegetable Penne Pasta is an amazing and simple dish that is 'knock your socks off' delicious! It starts with slow roasted vegetables and ends with a fresh garlic sauce. You're welcome.  

A few years ago I started participating in a few local fresh produce programs.  I would receive the most amazing produce from them.  One week I got the freshest eggplant, tomatoes and zucchini.  I immediately thought "PASTA DISH".  So, I added some olive oil, garlic and cheese and made this simple and incredible pasta dish.

The best part is that these fabulous vegetables are available all year long making this pasta dish a perfect summer, fall, winter or spring dish!

Tomatoes, eggplant and zucchini are slow roasted to bring out the most incredible flavors and make this dish rich but still light at the same time.  It was so amazing that Munchkin and I ate this for 4 or 5 days.  It was even delicious reheated!  I know you will love it too!


With love from our simple kitchen to yours. 


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Roasted Vegetable Penne Pasta 

2 medium zucchini
1 medium eggplant
2 pints grape tomatoes
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmesan cheese (grated and divided)
3 cloves garlic, grated
1 pound dry penne pasta
salt and pepper, to taste

Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper.

Wash vegetables well with soap and cool water.  Dry and cut into bite size pieces, about 1/2".

Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done.

Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a large serving bowl, add hot roasted vegetables on top.

Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese.  Toss well to combine.  Sprinkle top with Parmesan cheese and serve.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Originally published 2/28/12 


  1. Your produce looks so fresh---I'm jealous, we're months away from that. This pasta is just what I love to eat all summer. I like to throw those little balls of fresh mozzerella in, too!

  2. Dang, girl. Your garden plans sound even more ambitious written out like that! Can't wait to see it all.

  3. This pasta is calling my name! What a fantastic recipe. I love throwing all sorts of veggies in to my pastas. Thanks for sharing!

  4. This taste awesome. Have made a few times and my family loves it. This is a great vegetarian dish, easy to do and a family favorite.

  5. Lovely mix alltogether...I 'll have to try this dish this weekend. Hubby and I love pasta!

  6. I'ts exciting thinking about gardens and herbs and all the delights of Spring and Summer - can't wait! Love this pasta dish, looks so delicious!

  7. Looks so tasty, and beautiful! I wish the produce around here looked even half as good as what you have.

  8. I am so going to make this pasta! Looks awesome!!

  9. This looks delicious. I am putting this on my list of new recipes to try.

  10. How many servings will this make?

  11. This looks so delicious! I'm going to make it for my vegan friends (minus the cheese of course) for dinner this week. Do you cut the grape tomatoes in half or do you just roast them and they burst on their own? Thanks for the great recipe!

    1. I like to cut them in half so they can caramelize a bit. Enjoy!


  12. This looks delicious! I am going to make this for my vegan friends this week for dinner (with the cheese on the side of course). Do you cut the tomatoes in half before roasting or put them on the roasting pan whole?
    Thanks for the great recipe!

  13. I have this recipe only the veggies aren't roasted. I cook the tomatoes into a lightly seasoned chunky style sauce then the eggplant and zucchini are cooked in the sauce until just tender and added to the pasta with 1/2 cup parmesan cheese. Same ingredients different outcome. So Im going to try your version now.

  14. I would grill a little onion and grill the garlic...Mmmmmm

  15. Replies
    1. It serves about 8. Thanks for asking. I will update this recipe.

  16. I just made this tonight as written, except roasting the veggies took a little less time. The mix is delicious, oh, and I was a little heavier on the EVOO. It's delicious and we love eggplant and zucchini. Thanks so much for the post!

  17. I love all the ingredients! How is this leftover...cold from the fridge?

    1. Delish! I am a cold from the fridge kinda girl and I love it.

  18. Hiya, what is 2 pints of Pink Pearl tomato (grape tomatoes will work too)? Is it pureed tomatoes or tinned tomatoes or something? I am from Great Britain.

    1. Cherry tomatoes? Small fresh tomatoes of any kind will work. Enjoy!


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