Roasted Vegetable Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 onion, cut into wedges (sweet, white or vidalia)
  • 1 medium zucchini, sliced into quarters or ½ lengthwise
  • 1 red bell pepper, quartered
  • 1 pkg mushrooms
  • pint grape tomatoes, washed
  • 2-3 Tablespoons olive oil
  • kosher salt and fresh ground black pepper
  • ¼ cup white wine (or chicken broth)
  • 1-12 oz pkg of whole grain penne pasta, cooked according to pkg; reserve 1 cup pasta water
  • fresh grated Parmesan, as garnish
  • 1 cup shredded chicken (optional)
  1. Preheat oven to 400 degrees.
  2. Place onion, zucchini, mushrooms, and peppers on a baking sheet.
  3. Drizzle with olive oil, salt and pepper.
  4. Toss to coat evenly.
  5. Roast for 15 minutes.
  6. Add cherry tomatoes (toss with oil, salt, and pepper too before putting on sheet) and cook another 15 minutes. (Cook first batch a total of 30 minutes.)
  7. Cook all veggies until caramelized, which is a light brown color.
  8. While that is in the oven, boil pasta, and be sure to save about 1 cup of pasta water to add to pasta sauce later!
  9. If you add meat to this recipe, heat it up in a large skillet over medium to low heat. Add white wine or chicken broth to deglaze and mix with meat juices.
  10. Once the veggies are removed from the oven, coarsely chop them up and put them into the skillet with the meat and any pan juices.
  11. Toss in the cooked pasta, and reserved pasta water if needed to moisten. Season to taste with salt and pepper and garnish liberally with fresh Parmesan.
Recipe by Faithful Provisions at