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Penne with Roasted Vegetables

Roasting the vegetables really enhances the flavor of this dish. Even with taking this little bit of extra time, you can still have this fun, healthy, gluten-free vegetarian meal on the table in under 45 minutes...another great "MPM Dinner in a Flash!" Just add a mixed green salad and your dinner is set.
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large orange bell pepper cut into 1-inch pieces (or 2 red if you can’t find orange)
  • 1 large yellow squash sliced and cut into quarters
  • 2 small eggplants peeled, sliced and cut into quarters
  • 1 pint grape or cherry tomatoes if using cherry tomatoes, cut in half
  • 4 teaspoons olive oil divided (or use an oil sprayer like the “Misto”)
  • 2 cups cooked brown rice penne about 1 cup dried
  • Salt to taste
  • Cayenne to taste
  • 1 5 ounce container fresh baby spinach (strive to buy organic)
  • 1/3 to 1/2 cup sliced fresh basil
  • Shaved Parmesan cheese
  • Basil sprigs for garnish
  • Additional olive oil for drizzling optional

Instructions

  • Preheat oven to 425 degrees F. Place prepared bell peppers, yellow squash and eggplant on 1 baking sheet and tomatoes on a 2nd. Toss each pan of veggies evenly with 2 teaspoons olive oil.
  • Roast the veggies for about 20 minutes, turning occasionally until soft and nicely browned. (If vegetables are sticking, toss with a bit of additional olive oil.)
  • Transfer veggies to a large sauté pan. Mix in cooked pasta, salt and cayenne to taste; heat over medium setting until pasta is hot, about 3 minutes. Add spinach and basil, tossing with pasta mixture until just wilted, about 1 minute.
  • Place pasta and vegetables on a serving platter. Top with shaved Parmesan cheese and basil sprigs. If desired, drizzle with additional olive oil.

Notes

Make Ahead and Storage Tips: this dish is best served freshly made. However, leftovers may be refrigerated for up to 2 days. Gently reheat over a low setting just until warmed through or serve at room temperature.
Try other vegetables depending on what’s in season in your area. Zucchini, fennel and Brussels sprouts are also quite delicious roasted. Need a gluten-free pasta alternative? Look for Tinkyada’s or Lundberg Family Farms rice pasta selections, available in some supermarkets and specialty food stores such as Whole Foods.
Another delicious pasta dish to try is Shrimp with Basil and Cherry Tomatoes.