facebook Penne with Roasted Vegetables - Catelli Pasta Recipes

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
Most Popular
Vegetarian
Print
Prep time
icon-clock-110 Min
Cook time
icon-cooking-150 Min
Serves
icon-servings-14
Penne with Roasted Vegetables
Catelli Tricolour Penne Rigate

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.