Penne with Roasted Vegetables and Marinara
A hearty and colorful pasta dish featuring tender penne tossed with a vibrant mix of oven-roasted vegetables and a classic marinara sauce. This simple, satisfying meal is perfect for a weeknight dinner and comes together in under an hour.
For 4 servings
Roast the Vegetables
- Preheat your oven to 400°F (200°C) and place a rack in the middle position.
- On a large, rimmed baking sheet, combine the chopped bell peppers, zucchini, red onion, and whole cherry tomatoes.
- Drizzle with olive oil, then sprinkle with dried oregano, 0.5 tsp salt, and black pepper. Toss thoroughly to ensure all vegetables are evenly coated.
- Spread the vegetables in a single layer. Use two baking sheets if necessary to avoid overcrowding.
- Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and have started to caramelize at the edges.
Cook the Pasta
- While the vegetables are roasting, bring a large pot of water to a rolling boil.
- Add 1 tbsp of salt to the boiling water, then add the penne pasta.
- Cook according to package directions until al dente (firm to the bite), typically 10-12 minutes.
- Before draining, carefully reserve about 1 cup of the starchy pasta water. Then, drain the pasta in a colander.
Prepare the Sauce
- In a large skillet or Dutch oven, heat the marinara sauce over medium heat.
- Add the minced garlic and stir. Let the sauce come to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld.
Combine and Finish
- Add the drained pasta and the roasted vegetables directly to the skillet with the simmering marinara sauce.
- Stir gently to combine, ensuring the pasta and vegetables are well-coated with the sauce.
- If the sauce is too thick, add a splash of the reserved pasta water (a few tablespoons at a time) until it reaches your desired consistency. The starch in the water will help the sauce cling to the pasta.
Serve
- Divide the pasta among four serving bowls.
- Garnish generously with fresh basil and grated Parmesan cheese, if using.
- Serve immediately and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the baking sheet. Use two if needed to ensure vegetables roast and caramelize rather than steam.
- 2Reserve more pasta water than you think you'll need. It's the secret to a perfectly textured sauce.
- 3For a deeper flavor, add a splash of red wine to the marinara sauce as it simmers.
- 4Use a high-quality store-bought marinara sauce or your favorite homemade recipe as it forms the base flavor of the dish.
- 5Let the pasta finish cooking for the last minute in the sauce to help it absorb more flavor.
Adapt it for your goals.
Protein Boost
Add cooked Italian sausage, grilled chicken strips, or a can of drained chickpeas along with the pasta and vegetables.
Creamy VersionCreamy Version
Stir in 1/4 cup of heavy cream or a few tablespoons of mascarpone cheese at the end for a richer, creamier sauce.
Spicy Arrabbiata StyleSpicy Arrabbiata Style
Add 1/2 teaspoon of red pepper flakes to the marinara sauce along with the garlic for a spicy kick.
Cheesy Pasta BakeCheesy Pasta Bake
Transfer the finished pasta to a baking dish, top with 1 cup of shredded mozzarella cheese, and bake at 400°F (200°C) for 10-15 minutes until the cheese is melted and bubbly.
Why this is on our healthy list.
Rich in Vitamins and Antioxidants
The colorful array of vegetables like bell peppers and tomatoes provides a significant amount of Vitamin C, Vitamin A, and antioxidants like lycopene, which help combat oxidative stress.
Good Source of Dietary Fiber
With a generous portion of vegetables and pasta, this dish is high in dietary fiber, which is essential for digestive health, blood sugar regulation, and promoting a feeling of fullness.
Contains Heart-Healthy Fats
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Provides Sustained Energy
The complex carbohydrates from the pasta are broken down slowly by the body, providing a steady and sustained release of energy, making it a satisfying and fueling meal.
Frequently asked questions
A serving of Penne with Roasted Vegetables and Marinara contains approximately 650-700 calories, depending on the specific marinara sauce used and the amount of Parmesan cheese added.