Whole Wheat Penne with Roasted Peppers
Nutty whole wheat penne tossed with sweet, caramelized roasted bell peppers in a light, garlicky olive oil sauce. The peppers blister under high heat until their skins char, releasing a smoky depth that coats every bite of pasta. A bright squeeze of lemon and fresh basil finish this satisfying weeknight dinner that comes together in under 40 minutes.
For 4 servings
- prep
Preheat the oven and prepare the peppers.
1.Preheat oven to 450°F (230°C).2.Quarter the bell peppers, remove seeds and membranes.3.Toss pepper quarters with 1 tbsp olive oil on a baking sheet, arranging skin-side up. - roast · ~18 min
Roast the bell peppers until charred.
Roast 15-18 minutes until skins are blistered and blackened in spots. Transfer immediately to a bowl and cover tightly with a plate to steam for 10 minutes — this loosens the skins.
TIPChar the skins well — those dark spots are where the smoky flavor lives. - boil · ~11 min
Cook the penne in salted boiling water.
1.Bring a large pot of water to a rolling boil.2.Add salt and whole wheat penne.3.Cook until al dente according to package directions (about 9-11 minutes).4.Reserve 1 cup of pasta water, then drain the penne.TIPWhole wheat pasta goes from al dente to mushy fast — taste it a minute before the package time. - prep · ~5 min
Peel and slice the roasted peppers.
Once the peppers are cool enough to handle, peel off and discard the charred skins. Slice the roasted peppers into thin strips.
- saute · ~2 min
Build the garlic and chili oil.
1.Heat remaining 2 tbsp olive oil in a large skillet over medium-low heat.2.Add sliced garlic and cook until just fragrant and golden at the edges (1-2 minutes).3.Add chili flakes and stir for 15 seconds.TIPWatch the garlic closely — medium-low heat keeps it sweet and nutty, not bitter and burnt. - mix · ~3 min
Toss the pasta with peppers and sauce.
1.Add the sliced roasted peppers to the skillet and stir to coat in the garlic oil.2.Add the drained penne and toss well.3.Splash in reserved pasta water a few tablespoons at a time until the pasta is glossy and coated.4.Season with a pinch of salt and black pepper.TIPThe starchy pasta water emulsifies with the oil to create a light sauce that clings to every piece. - garnish · ~1 min
Finish with lemon, basil, and parmesan.
1.Remove skillet from heat and add lemon juice and torn basil.2.Toss once more and divide among plates.3.Top each serving with grated parmesan cheese.TIPAdding basil off heat keeps it vibrant and fragrant — heat turns it dark and dull.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the peppers skin-side up and as close to the top heating element as possible for maximum char.
- 2Steaming the peppers in a covered bowl after roasting makes the skins slide off effortlessly.
- 3Taste the whole wheat pasta one minute before the package time — it turns mushy quickly.
- 4Cook garlic on medium-low heat only until golden at the edges; burnt garlic ruins the sauce.
- 5Reserve a full cup of pasta water — you may need more than a few splashes to loosen the sauce.
- 6Add the lemon juice and basil only after removing the pan from heat to keep the basil bright.
Adapt it for your goals.
High-protein
Add 200g of grilled chicken breast strips or chickpeas (drained and pan-fried until crisp) for a more filling meal that still pairs perfectly with the roasted peppers.
veganVegan
Omit the parmesan cheese and use a sprinkle of toasted pine nuts or nutritional yeast for a dairy-free, vegan version with a similar savory depth.
gluten freeGluten-free
Swap the whole wheat penne for your favorite gluten-free pasta — brown rice or quinoa pasta works well — and cook it slightly less than al dente to avoid mushiness.
extra herbyExtra-herby
Replace half the basil with fresh mint or parsley and add a pinch of dried oregano to the garlic oil for a more complex, Mediterranean herb profile.
Why this is on our healthy list.
Rich in Fiber
Whole wheat penne provides more dietary fiber than regular pasta, supporting digestive health and helping you feel full longer.
High in Vitamin C
Bell peppers, especially red and yellow varieties, are excellent sources of vitamin C, which supports immune function and skin health.
Heart-Healthy Fats
Olive oil is rich in monounsaturated fats and antioxidants, which are associated with reduced inflammation and better heart health.
Low in Added Sugar
This dish relies on the natural sweetness of roasted peppers for flavor and contains no added sugar, making it a balanced weeknight option.
Frequently asked questions
Yes, but you'll lose the smoky charred flavor. If using jarred peppers, pat them dry and sauté them briefly in the garlic oil to reduce moisture.
