Name: Penne with Roasted Vegetables - CATELLI®
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pkg (375 g) Catelli Tri-Colour Penne -; Each chopped: peeled carrot, sweet potato and parsnip - 2 cups (500 mL) each; Onion, finely chopped - 1; Cloves garlic, thinly sliced - 3; Olive oil - 1/4 cup (50 mL); Chopped fresh oregano leaves - 3 tbsp (45 mL); Salt and pepper - 1/2 tsp (2 mL) each; Good quality balsamic vinegar - 1/4 cup (50 mL); Coarsely shredded Parmesan cheese and chopped fresh parsley leaves - 1/2 cup (125 mL) each

Penne with Roasted Vegetables

For a healthy dinner, try making our recipe for Penne with Roasted Vegetables for you and your entire family!

Family Friendly

Ingredients

1 pkg (375 g) Catelli Tri-Colour Penne
2 cups (500 mL) each Each chopped: peeled carrot, sweet potato and parsnip
1 Onion, finely chopped
3 Cloves garlic, thinly sliced
1/4 cup (50 mL) Olive oil
3 tbsp (45 mL) Chopped fresh oregano leaves
1/2 tsp (2 mL) each Salt and pepper
1/4 cup (50 mL) Good quality balsamic vinegar
1/2 cup (125 mL) each Coarsely shredded Parmesan cheese and chopped fresh parsley leaves

Cooking Steps

Step 1

Preheat oven to 200°C (400°F). Toss carrot with sweet potato, parsnips, onion, garlic, olive oil, oregano, salt and pepper until combined. Spread in a roasting pan. Roast for 40 to 50 minutes or until tender and browned.

Step 2

Meanwhile, cook penne according to package directions. Remove and reserve 50 mL (1/4 cup) of the cooking water before draining.

Step 3

Drizzle vegetables with balsamic vinegar; stir to scrape up the browned bits in pan. Add penne, reserved water, cheese and parsley; toss to combine.

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Penne with Roasted Vegetables

Ingredients

Cooking Steps

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