Penne Pasta with Roasted Veggies

Roasted Vegetable Pasta
Roasted Vegetable Pasta


1 medium zucchini, diced
3 roma tomatoes, seeded & diced
1 red pepper, seeded & diced
1/4 cup fresh basil, chopped
1 yellow pepper, seeded & diced
2 cloves garlic, minced
1 large red onion, diced
16 oz Penne pasta, cooked al dente
4 Tbsp olive oil, divided
2 tsp balsamic vinegar


Preheat oven to 450 degrees. Toss zucchini, peppers & onion with 2 Tbsp oil in a large roasting pan or baking sheet with sides. Season with salt & pepper. Roast veggies, stirring every 5 minutes, until tender & browned, about 10-20 minutes.

Meanwhile combine tomatoes, basil, garlic, vinegar & 2 Tbsp oil in a large bowl. Season with salt & pepper. Toss in the hot pasta & roasted veggies until well coated. Season with more salt & pepper if needed. Great served with sprinkle of Parmesan cheese on top.