Roasted Summer Vegetable Penne is a simple and delicious way to enjoy some of the best summer vegetables in an easy vegetarian meal. It would also make a perfect summer side dish.
One pot pasta meets sheet pan dinner in this quick fix recipe. You can cook the pasta while you are roasting the vegetables and have this done in 20 minutes.
This recipe combines some of the best vegetables that are at peak right now. Eggplant, yellow squash, zucchini and tomatoes are mixed with penne pasta in a simple sauce made with ricotta cheese, parmesan cheese and reserved pasta cooking water.
If you are a fan of one pot vegetarian pasta meals check out Lemon Asparagus Pasta, Tomato Broccoli One Pot Pasta, and One Pot Asparagus Gnocchi.
If you would like to try another vegetable pasta combination, check out Rotelle Ratatouille.
Roasted Summer Vegetable Penne
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Ingredients
- 2 cups eggplant, skin on, cut into 1 inch cubes
- 1 medium zucchini, skin on, cut into 1 inch cubes
- 1 medium yellow squash, skin on, cut into 1 inch cubes
- 1 cup cherry or grape tomatoes, cut in half
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pound penne pasta
- 1 cup ricotta cheese
- ¼ grated parmesan cheese
- 1 cup reserved pasta water
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 400 degrees.
Line a large baking sheet pan with foil for easy clean up.
Combine the eggplant, zucchini, yellow squash, tomatoes, olive oil, kosher salt and pepper on the baking sheet. Use a spatula to stir and make sure that all of the vegetables are coated with olive oil.
Fill a large pot with water for the pasta and heat on high.
Place the vegetables into the preheated oven. Roast for 10 minutes. Remove them from the oven. Stir them and return to the oven for an additional 10 minutes.
Once the water boils, add the penne and cook according to the instructions on the package for the firmness you prefer. Make sure to reserve a cup of the the pasta cooking water, then drain the pasta.
Add the drained pasta back to the pot. Stir in the ricotta and parmesan cheese over low heat.
Stir in the roasted vegetables and ½ cup of the reserved pasta cooking water. This should create a creamy sauce. If you prefer it a bit more creamy, add more water, a slight bit at a time.
Stir in the basil and serve.
Notes
This is tri color penne pasta pictured but any penne would work.
