Roasted Vegetable Penne Pasta + Video
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Roasted Vegetable Penne Pasta is the Best Ever Italian Pasta Salad! It is an amazing and simple recipe that is ‘knock your socks off’ delicious! It starts with slow roasted vegetables and ends with a fresh garlic Parmesan 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!
Helpful Tips to make Roasted Vegetable Penne Pasta:
- Adding the oil to the hot pasta helps it to absorb the flavor!
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Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite pasta salad recipes:
Nana’s Southern Style Macaroni Salad
RECIPE VIDEO
Watch the video below to see how easy it is to make this recipe!
Roasted Vegetable Penne Pasta + Video
Ingredients
- 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
Instructions
- Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.
- Wash vegetables well. 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.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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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!
Dang, girl. Your garden plans sound even more ambitious written out like that! Can't wait to see it all.
This pasta is calling my name! What a fantastic recipe. I love throwing all sorts of veggies in to my pastas. Thanks for sharing!
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.
Lovely mix alltogether…I 'll have to try this dish this weekend. Hubby and I love pasta!
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!
Looks so tasty, and beautiful! I wish the produce around here looked even half as good as what you have.
dinner tonight!
I am so going to make this pasta! Looks awesome!!
This looks delicious. I am putting this on my list of new recipes to try.
How many servings will this make?
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!
I like to cut them in half so they can caramelize a bit. Enjoy!
Donna
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!
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.
I would grill a little onion and grill the garlic…Mmmmmm
How many servings does this make?
It serves about 8. Thanks for asking. I will update this recipe.
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!
I love all the ingredients! How is this leftover…cold from the fridge?
Delish! I am a cold from the fridge kinda girl and I love it.
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.
Cherry tomatoes? Small fresh tomatoes of any kind will work. Enjoy!
Love this recipe can it be made in my Ninja cooker?
What is EVOO?
EVOO is Extra Virgin Olive Oil
You can add leftover chicken, cut in chunks, or saute skinless, boneless chicken, then cut into chunks. I've even used broccoli, peppers & carrots. The only different thing I do is throw all the veggies in a large bowl & add the olive oil & seasonings. Then I put on rubber gloves, mix everything to coat, then pour it in cookie sheets. Delish!!!
Love the recipe but please what would be the metric conversion of pints of tomatoes? In Australia we sell looose by the kilogram or in 250gram punnets.
A quick change-up. After draining my penne, I added a bit of olive oil and some grated parmesan. Stirred it and layered over the roasted vegies. Sprinkled all with more parmesan and some leftover asiago and let it sit in the still hot oven for a couple minutes. It was heaven. We served it right out of the sheet pan with a large spatula. Sheer heaven. Also, I used vegies I had – one sweet potato peeled and quartered and sliced, one vidalia onion, a bunch of little orange and yellow sweet peppers, and a small bunch of asparagus spears right out of the garden. After this had roasted about 35 to 40 minutes at 425 degrees, I cut up 2 large roma tomatoes in thick slices and laid them over the vegies and sprinkled them with parmesan. Then roasted another 10 minutes. Finally followed up with the pasta as above.
Would love to make for my vegetarian daughter but she doesn't care for eggplant. Any substitution suggestions? Mushrooms and onions maybe? Do you put any oil on the veggies when roasting?
Thanks, looks delish. Will definitely be trying.
Made this last night. It was delicious. We used whole wheat pasta and added a drizzle of balsamic vinegar for added flavor at the end and stirred well(it tasted just a bit bland to me before adding the balsamic vinegar. (I'm sure that was due to me not the recipe). SO yummy. Tonight we are having the left overs but adding grilled chicken to it. Can anyone tell me calorie information on this recipe..?