Ingredients
Scale
- 12 oz penne pasta
- 1 zucchini
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tbsp olive oil
- 1/4 cup olive oil (for sauce)
- 1 garlic clove (minced)
- Grated parmesan cheese
- Dried Italian herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop the zucchini, onion, and bell peppers; place on a baking sheet.
- Drizzle with 2 tbsp of olive oil, salt, and black pepper; toss to coat.
- Roast vegetables for about 25-30 minutes until tender and slightly charred.
- Cook penne in salted boiling water until al dente; reserve ½ cup of pasta water before draining.
- In a large bowl, combine drained pasta with roasted veggies, remaining olive oil, minced garlic, dried herbs, and reserved pasta water if needed; mix well.
- Serve warm topped with additional parmesan cheese and fresh oregano.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg