Roasted Veggie Penne Recipe

Veggies roasted and tossed with whole wheat penne, Aged Balsamic Vinegar of Modena and feta cheese.
  • Ready in: 30 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: Makes 6 servings.

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cooking methods

  • Bake
  • Microwave
  • Stovetop


  1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil and spray with no-stick spray. Combine first 5 ingredients on baking sheet. Drizzle with 3 tablespoons oil and sprinkle with Garlic Garlic Seasoning; salt and pepper as desired. Toss to coat. Bake 20 minutes.
  2. Meanwhile, prepare pasta according to package directions. In small microwave-safe dish, combine Spinach & Herb Seasoning with 2 tablespoons water. Microwave on HIGH 30 seconds.
  3. Drain pasta, reserving ¼ cup pasta water. Add pasta back to pan. Add roasted veggies, Spinach & Herb mixture, Aged Balsamic Vinegar of Modena and remaining 3 tablespoons oil. Toss to coat adding reserved pasta water as you toss.
  4. Toss with cheese and serve.

Makes 6 servings.

Serve with a green salad.

Nutrition per Serving: Calories: 480 Total Fat: 19g Sat. Fat: 4g Cholest: 10mg Sodium: 260mg Carbs: 68g Fiber: 10g Sugar: 10g Protein: 13g

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