Cooking time:20 minutes
Recipe serves: 6
- 2 medium zucchini, cut into ½” chunks
- 2 bell peppers, cut into ½” chunks
- 3 cups small broccoli florets
- 1 medium red onion, cut into ½” chunks
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 (13.25-ounce) box whole-grain penne
- 1 (14.5-ounce) can diced tomatoes, drained and rinsed
- ¼ cup fresh basil leaves, torn
- ½ teaspoon crushed red pepper flakes
- ¾ cup shredded Italian cheese blend, or to taste
- Preheat oven to 450°F. Spray two jelly roll pans with nonstick cooking spray; set aside.
- In a large bowl, stir together zucchini, peppers, broccoli, onion, garlic, and oil. Divide mixture between pans in a single even layer.
- Roast vegetables for 15-20 minutes or until browned and tender, tossing halfway through.
- Fill a large saucepan with water and heat over high heat. Once the water reaches a boil, add pasta, and cook until tender. Remove from heat and drain in a colander, reserving ½ cup cooking water.
- Return drained pasta to the saucepan and add roasted vegetables, tomatoes, basil, and red pepper. Stir to combine, adding reserved cooking water if necessary.
- Top with cheese prior to serving.
Editor's Note: This recipe was originally published on , and was last reviewed on .
Pasta Night Recipes
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