Why You’ll Love This Whole Wheat Penne with Roasted Veggies
- It’s a texture dream. You get the delightful chew of the whole wheat pasta, the tender-crisp bite of the roasted veggies, and a silky sauce that brings it all together. It’s far from a one-note meal.
- It’s incredibly versatile. Honestly, this recipe is more of a template. Got a lonely zucchini or a half-used bell pepper? Toss it in! The method is what matters, and you can adapt it with whatever vegetables are in season or lurking in your crisper drawer.
- It makes fantastic leftovers. This pasta is just as good, if not better, the next day. The flavors have more time to mingle, and it’s wonderful served cold as a pasta salad for lunch. A real two-meals-in-one winner.
- It feels like a hug in a bowl. It’s that perfect balance of healthy and hearty. You’re eating a ton of vegetables, but the whole wheat pasta provides a sustaining base that keeps you full and happy for hours.
Ingredients & Tools
- 1 lb (450 g) whole wheat penne
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 medium zucchini, chopped into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup cherry or grape tomatoes
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil, divided
- 2 tbsp balsamic vinegar
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 tsp dried oregano
- Kosher salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a little heat)
Tools: Large baking sheet, large pot for pasta, colander, small bowl for mixing.
A little note on the veggies—don’t stress about perfect cuts. Rustic chunks are what we’re after here. And that balsamic vinegar? It’s not just for the sauce; a tiny splash over the tomatoes before roasting does something magical, intensifying their sweetness.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chop your veggies uniformly. This is the real secret to even roasting. If everything is roughly the same size, it will all cook at the same rate, meaning no burnt onions while you wait for the zucchini to soften.
- Don’t skimp on the oil for roasting. The oil helps the vegetables caramelize and prevents them from drying out. It also helps the seasonings stick. A good coating is key for that beautiful, golden-brown color.
- Grate your own Parmesan. I know, it’s an extra step, but honestly, the pre-grated stuff often contains anti-caking agents that can make your sauce a bit grainy. Freshly grated Parmesan melts into a dreamy, creamy sauce that’s worth the tiny bit of effort.
- Salt your pasta water like the sea. This is your one and only chance to season the pasta itself from the inside out. The water should taste salty—this is non-negotiable for a flavorful final dish.
How to Make Whole Wheat Penne with Roasted Veggies
Step 1: First, preheat your oven to 425°F (220°C). This high heat is crucial for getting those lovely caramelized edges on the vegetables without steaming them. While the oven heats up, get your veggies prepped. Toss the chopped bell pepper, zucchini, and red onion with about two tablespoons of the olive oil, the dried oregano, a good pinch of salt, and a few grinds of black pepper on your large baking sheet. Spread them out in a single layer—crowding the pan will make them steam instead of roast. Pop the sheet into the preheated oven.
Step 2: After about 10 minutes, the veggies will have started to soften. Carefully pull the tray out and add the whole cherry tomatoes and the minced garlic to the mix. Drizzle the tomatoes with the balsamic vinegar and give everything a good stir. The tomatoes will burst as they roast, creating a little bit of a built-in sauce right on the pan. Return the tray to the oven for another 10-15 minutes, or until the vegetables are tender and beautifully spotted with brown.
Step 3: While the veggies are doing their thing, bring a large pot of generously salted water to a rolling boil. Add the whole wheat penne and cook according to the package directions, but aim for al dente—it should have a slight bite to it. Remember, whole wheat pasta has a different texture and can sometimes take a minute or two longer than regular pasta.
Step 4: Before you drain the pasta, reserve about a cup of the starchy pasta water! This is liquid gold. The starch in the water helps the sauce emulsify and cling to every nook and cranny of the penne. Drain the pasta and return it to the warm pot.
Step 5: By now, your kitchen should smell incredible. Scoop all the roasted veggies and any juices from the baking sheet into the pot with the pasta. Add the remaining two tablespoons of olive oil, the grated Parmesan, and the chopped fresh basil. The trick is to add a splash of the reserved pasta water—start with about 1/4 cup—and toss everything together vigorously. You’ll see the sauce start to come together, looking glossy and coating the pasta perfectly. Add more pasta water if it seems dry.
Step 6: Give it a final taste and adjust the seasoning. Does it need more salt? A crack of pepper? A pinch of those red pepper flakes for a subtle kick? Now’s the time. Serve immediately in warm bowls with an extra sprinkle of Parmesan on top.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice provides a fresh, crisp contrast to the warm, hearty pasta.
- Garlic bread or focaccia — For mopping up every last bit of the delicious sauce, you really can’t go wrong. It’s a crowd-pleaser and adds that final touch of indulgence.
- Grilled chicken or shrimp — If you’re looking to add a little more protein, simply seasoned grilled chicken breast or shrimp pairs beautifully without overpowering the veggies.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines cut through the richness of the dish and complement the roasted vegetables wonderfully.
- A light-bodied red like Pinot Noir — If you prefer red, a fruit-forward, low-tannin Pinot Noir won’t overwhelm the meal and will harmonize with the earthy notes of the whole wheat pasta.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence is incredibly refreshing and helps cleanse the palate between bites.
Something Sweet
- Lemon sorbet — The ultimate palate cleanser. Its bright, sharp citrus flavor is the perfect, light ending after a satisfying pasta meal.
- Dark chocolate almond clusters — Just a few pieces of something rich and slightly bitter satisfy a sweet tooth without being too heavy.
- Fresh berries with a dollop of whipped cream — Simple, fresh, and always a delight. The berries feel like a natural extension of the fruit-forward elements in the main course.
Top Mistakes to Avoid
- Mistake: Overcooking the whole wheat pasta. It can go from al dente to mushy surprisingly quickly. Start tasting it a minute or two before the package’s suggested time. You want that pleasant chew.
- Mistake: Skipping the step of reserving pasta water. I’ve messed this up before too, and you end up with a pasta dish that’s a bit dry. The starchy water is the key to a silky, restaurant-quality sauce that clings to every piece.
- Mistake: Crowding the baking sheet. If the vegetables are piled on top of each other, they’ll steam and become soggy instead of roasting and caramelizing. If needed, use two baking sheets to give them plenty of space.
- Mistake: Adding the garlic at the beginning. Minced garlic burns very easily at high heat. Adding it halfway through ensures it gets fragrant and golden without turning bitter.
Expert Tips
- Tip: Roast your veggies directly on the baking sheet, not in a bowl first. This saves you from washing an extra bowl. Just drizzle the oil and seasonings right over the veggies on the sheet and toss them with your hands—it’s efficient and effective.
- Tip: Let the roasted veggies sit for a minute before tossing with the pasta. Those crispy, caramelized bits on the bottom of the pan are flavor bombs. Letting the sheet cool for just 60 seconds makes it easier to scrape all those delicious bits up with a spatula and incorporate them into the dish.
- Tip: Add a handful of baby spinach at the end. After you’ve combined the pasta and veggies, the residual heat will wilt a couple of handfuls of spinach perfectly, adding a pop of color and an extra nutrient boost.
- Tip: Toast the whole wheat penne (optional). For an even deeper, nuttier flavor, you can toast the dry pasta in a dry skillet for a few minutes before boiling it. It adds another layer of complexity to the final dish.
FAQs
Can I use a different type of pasta?
Absolutely! The recipe is very adaptable. Other short, sturdy shapes like fusilli, rigatoni, or farfalle work great. Just keep an eye on the cooking time, as it will vary. If using a long pasta like spaghetti, you might want to chop the roasted veggies a bit smaller so they intertwine more easily with the noodles.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or a tiny bit more olive oil to a skillet over medium heat. This helps rehydrate the pasta and prevents it from drying out. You can also microwave it with a damp paper towel over the top. It’s also delicious cold as a pasta salad!
My vegetables are releasing a lot of water. What did I do wrong?
This usually happens if the veggies are cut too small or the oven temperature isn’t high enough. Make sure your oven is fully preheated and that you’re cutting the vegetables into good, substantial chunks (about 1-inch). Also, ensure they’re in a single layer with space between them so the moisture can evaporate.
Can I make this dish vegan?
Easily! Just omit the Parmesan cheese or use a good-quality vegan Parmesan alternative. The dish gets plenty of flavor from the roasted vegetables and the garlicky oil. You could also add a tablespoon of nutritional yeast with the pasta water to add a cheesy, savory note.
What other vegetables would work well in this recipe?
So many! Broccoli florets, cauliflower, sliced mushrooms, cubed butternut squash, or asparagus spears (add these for the last 10 minutes of roasting) are all fantastic options. The key is to consider the density of the vegetable and adjust roasting times accordingly—harder veggies like squash might need a head start.
Whole Wheat Penne With Roasted Veggies
Whip up this easy Whole Wheat Penne with Roasted Veggies! A healthy, hearty pasta dish packed with caramelized flavor. Perfect for a satisfying weeknight dinner that feels like a hug in a bowl.
Ingredients
Ingredients
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1 lb whole wheat penne (450 g)
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1 large red bell pepper (chopped into 1-inch pieces)
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1 medium zucchini (chopped into 1-inch pieces)
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1 small red onion (cut into wedges)
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1 cup cherry or grape tomatoes
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4 cloves garlic (minced)
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1/4 cup extra virgin olive oil (divided)
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2 tbsp balsamic vinegar
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1/2 cup freshly grated Parmesan cheese (plus more for serving)
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1/4 cup chopped fresh basil
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1 tsp dried oregano
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Kosher salt (to taste)
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freshly ground black pepper (to taste)
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1 pinch red pepper flakes (optional, for a little heat)
Instructions
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First, preheat your oven to 425°F (220°C). This high heat is crucial for getting those lovely caramelized edges on the vegetables without steaming them. While the oven heats up, get your veggies prepped. Toss the chopped bell pepper, zucchini, and red onion with about two tablespoons of the olive oil, the dried oregano, a good pinch of salt, and a few grinds of black pepper on your large baking sheet. Spread them out in a single layer—crowding the pan will make them steam instead of roast. Pop the sheet into the preheated oven.01
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After about 10 minutes, the veggies will have started to soften. Carefully pull the tray out and add the whole cherry tomatoes and the minced garlic to the mix. Drizzle the tomatoes with the balsamic vinegar and give everything a good stir. The tomatoes will burst as they roast, creating a little bit of a built-in sauce right on the pan. Return the tray to the oven for another 10-15 minutes, or until the vegetables are tender and beautifully spotted with brown.02
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While the veggies are doing their thing, bring a large pot of generously salted water to a rolling boil. Add the whole wheat penne and cook according to the package directions, but aim for al dente—it should have a slight bite to it. Remember, whole wheat pasta has a different texture and can sometimes take a minute or two longer than regular pasta.03
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Before you drain the pasta, reserve about a cup of the starchy pasta water! This is liquid gold. The starch in the water helps the sauce emulsify and cling to every nook and cranny of the penne. Drain the pasta and return it to the warm pot.04
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By now, your kitchen should smell incredible. Scoop all the roasted veggies and any juices from the baking sheet into the pot with the pasta. Add the remaining two tablespoons of olive oil, the grated Parmesan, and the chopped fresh basil. The trick is to add a splash of the reserved pasta water—start with about 1/4 cup—and toss everything together vigorously. You'll see the sauce start to come together, looking glossy and coating the pasta perfectly. Add more pasta water if it seems dry.05
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Give it a final taste and adjust the seasoning. Does it need more salt? A crack of pepper? A pinch of those red pepper flakes for a subtle kick? Now's the time. Serve immediately in warm bowls with an extra sprinkle of Parmesan on top.06
