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.
RECIPE AT THE BOTTOM
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out our favorite pasta salad recipes: Click on the image or the link and it will open each one in a new tab.
Greek Tortellini Salad is loaded with fresh vegetables and tortellini pasta, making this Greek Pasta Salad almost perfect. Add a sweet and tangy dressing to the mix and you have yourself a perfect must try recipe! An easy make-ahead recipe. Simply layer salad and pack dressing separately. Add dressing and toss to coat when you are ready to serve.
Nana's Southern Style Macaroni Salad is the best ever macaroni salad of all time. It is creamy with the perfect crunch and a little tang. It is exactly what I think of whenever summer sides come to mind. This recipe is so easy you can whip it up in less than 30 minutes.
Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad. An easy recipe that you will be making all year long.
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.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Originally published 2/28/12