Penne with Roasted Vegetables and Olive Oil is the ultimate celebration of fresh, seasonal produce and simple Italian flavors. It’s a dish that showcases the beauty of Mediterranean cooking — minimal ingredients, maximum flavor, and a focus on natural goodness.

The vegetables are roasted until perfectly caramelized, releasing their sweetness and earthy aroma, then tossed with penne pasta, extra virgin olive oil, garlic, and a sprinkle of Parmesan. The result? A light yet satisfying dish that feels both rustic and gourmet.

Why I Love This Recipe

I love this recipe because it’s colorful, nutritious, and effortlessly elegant. The roasted vegetables — golden zucchini, tender eggplant, sweet bell peppers, and juicy cherry tomatoes — bring a rainbow of flavor to your plate. The simplicity of olive oil and garlic lets the natural sweetness of the veggies shine through.

It’s also incredibly versatile and customizable — perfect as a main course for vegetarians or as a side dish for grilled meats or seafood. Every bite tastes like sunshine on a plate!

Why It’s a Must-Try Dish

You must try this dish because:

It’s healthy yet satisfying, loaded with vitamins, fiber, and flavor.
The roasting process deepens the flavor of the vegetables beautifully.
It’s easy to prepare, great for meal prep, and works warm or cold.
Perfect for weeknight dinners, picnics, or elegant gatherings.

Whether you’re a pasta lover or a veggie enthusiast, this recipe will quickly become one of your favorites.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Servings

Serves 4 people

Calories (per serving)

Approximately 430 kcal

Cuisine & Course

Cuisine: Italian / Mediterranean
Course: Main Course / Vegetarian

Ingredients

For the Roasted Vegetables:

1 medium zucchini, sliced
1 medium eggplant, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes, halved
3 tbsp extra virgin olive oil
1 tsp dried Italian herbs (or mix of oregano, basil, and thyme)
Salt and freshly ground black pepper, to taste

For the Pasta:

12 oz (340 g) penne pasta
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tbsp lemon juice (optional, for brightness)
¼ cup grated Parmesan cheese
2 tbsp fresh basil or parsley, chopped

Simple Cooking Directions

Roast assorted vegetables until golden and tender.
Cook penne pasta until al dente.
Toss pasta with olive oil, garlic, and roasted vegetables.
Finish with Parmesan and fresh herbs.
Serve warm or at room temperature.

Step-by-Step Recipe Preparation

Step 1: Preheat and Prepare Vegetables

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Spread zucchini, eggplant, bell peppers, onion, and cherry tomatoes evenly on the tray.
Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper.
Toss well to coat.

Step 2: Roast the Vegetables

Roast in the preheated oven for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
Set aside once done.

Step 3: Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil.
Add penne pasta and cook until al dente (1 minute less than package directions).
Reserve ½ cup of pasta water, then drain.

Step 4: Make the Olive Oil Garlic Base

In a large skillet, heat 2 tbsp olive oil over medium heat.
Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
Add the roasted vegetables and toss gently.

Step 5: Combine Pasta and Vegetables

Add cooked penne to the skillet with the vegetables.

Toss everything together, adding a splash of reserved pasta water to help coat the pasta evenly.
Season with extra salt, pepper, and lemon juice (if using).

Step 6: Finish and Serve

Remove from heat. Sprinkle with Parmesan cheese and fresh basil or parsley.
Serve warm or enjoy it at room temperature.

How to Serve

Serve Penne with Roasted Vegetables and Olive Oil in warm bowls, garnished with more herbs and a drizzle of extra virgin olive oil.

Perfect pairings:

A glass of Pinot Grigio or Chardonnay
A side of garlic bread or focaccia
A light arugula salad with balsamic dressing

This dish also tastes fantastic cold — making it a great pasta salad for picnics or lunchboxes!

Additional Recipe Tips

Cut vegetables into uniform pieces so they roast evenly.
Don’t overcrowd the baking tray — use two sheets if needed.
Toss the veggies halfway for even caramelization.
Use good-quality olive oil, as it’s the star of the dish.
Add chili flakes if you like a bit of heat.

Recipe Variations

Mediterranean Style: Add black olives, capers, and crumbled feta cheese.
Pesto Version: Toss pasta with a spoonful of basil pesto before serving.
Creamy Twist: Stir in a splash of cream or ricotta cheese for a richer sauce.
Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra heartiness.
Whole Grain Option: Use whole wheat or gluten-free penne for a healthier alternative.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze for up to 1 month (though veggies may soften slightly upon thawing).
Reheating: Warm gently in a skillet with a drizzle of olive oil or enjoy cold as a pasta salad.

Special Equipment Needed

Large pot for pasta
Baking sheet
Parchment paper
Large skillet
Wooden spoon or tongs

FAQ

Q1: Can I use different vegetables?
Absolutely! Try asparagus, carrots, broccoli, or mushrooms — whatever’s in season.

Q2: Can I make this vegan?
Yes! Just skip the Parmesan or use a dairy-free alternative.

Q3: How do I keep the vegetables from getting soggy?
Roast at a high temperature (425°F) and don’t overcrowd the tray — this helps them brown instead of steam.

Q4: Can I make it ahead of time?
Yes! This dish reheats beautifully and tastes even better the next day as the flavors meld together.

Conclusion

Penne with Roasted Vegetables and Olive Oil is proof that simple, fresh ingredients can create something extraordinary. With its vibrant colors, caramelized flavors, and light olive oil dressing, this pasta is as nourishing as it is delicious.

Perfect for busy weeknights, family gatherings, or meal prep, this dish delivers a wholesome Mediterranean experience in every bite — a delightful harmony of health, comfort, and flavor.