Imagine twirling your fork into a steaming plate of perfectly roasted vegetable marinara, where each bite promises a burst of Italian-inspired flavor that will transport your taste buds straight to the sun-drenched hills of Tuscany. This Penne Pasta with Roasted Vegetable Marinara isn't just another dinner - it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 2 cups mixed vegetables (zucchini, bell peppers, eggplant)
- 1 jar marinara sauce
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your vegetables roast perfectly while you prepare the pasta.
- Wash and chop the mixed vegetables into bite-sized pieces. Aim for uniform sizes to ensure even roasting. You can use a combination of zucchini, bell peppers, and eggplant for a colorful mix.
- In a large mixing bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Make sure the vegetables are well coated with the oil and seasoning.
- Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Once boiling, add 12 ounces of penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as you want the starch to help the sauce adhere.
- In a large skillet over medium heat, pour in the jar of marinara sauce. Heat the sauce until it is warmed through, about 5 minutes. If the sauce is too thick, you can add a little of the reserved pasta water to reach your desired consistency.
- Once the roasted vegetables are done, add them to the skillet with the marinara sauce. Stir gently to combine, letting the flavors meld for a couple of minutes.
- Add the drained penne pasta to the skillet, tossing everything together until the pasta is well coated with the sauce and vegetables. If needed, add more reserved pasta water to loosen the sauce.
- Serve the Penne Pasta with Roasted Vegetable Marinara hot, garnished with fresh basil leaves. Enjoy your delicious Italian-inspired meal!
Tips
- Vegetable Roasting Secrets: For maximum flavor, cut vegetables into uniform sizes to ensure even caramelization. Don't overcrowd the baking sheet - give each piece breathing room to roast beautifully.
- Pasta Water Magic: Always reserve some pasta water before draining. This starchy liquid is a chef's secret weapon for creating silky, clingy sauces that perfectly coat your pasta.
- Seasoning Strategy: Toast your Italian seasoning in the olive oil before tossing with vegetables to release deeper, more complex flavors.
- Fresh Herb Finale: Add fresh basil just before serving to preserve its vibrant color and aromatic punch.
- Make-Ahead Hack: You can roast vegetables and prepare sauce in advance, making weeknight dinner preparation a breeze!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
