If you're craving a healthy pasta recipe that's as delicious as it is nourishing, you're in for a treat! Whole wheat penne with roasted veggies is a perfect go-to for an easy dinner idea that satisfies the whole family. Packed with fiber-rich whole wheat pasta and vibrant roasted vegetables, this dish not only tastes amazing but also delivers incredible health benefits.
Whole wheat pasta is a smarter carb choice, loaded with fiber and complex carbohydrates that fuel your body without causing a spike in your blood sugar. Pair it with nutrient-dense roasted veggies, and you've got an antioxidant-rich vegetarian meal that’s both satisfying and wholesome. Whether you're eating clean, looking for a meatless Monday idea, or simply want a light yet flavorful meal, this recipe has you covered!
Let's get cooking!
Ingredients You’ll Need
For 4 servings, you’ll need the following simple, fresh ingredients:
For the Pasta:
- 12 oz whole wheat penne pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional, for a touch of heat)
- Salt and pepper, to taste
For the Roasted Veggies:
- 1 medium zucchini, sliced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 1 red onion, cut into wedges
- 1 small eggplant, diced
- 1 teaspoon dried Italian seasoning or mixed herbs
- 1 tablespoon olive oil
- Salt and pepper, to taste
Optional Toppings:
- ¼ cup grated Parmesan cheese or a dairy-free cheese alternative
- Fresh basil leaves for garnish
- A sprinkle of red chili flakes or nutritional yeast
Step-by-Step Instructions
Step 1: Roast the Veggies
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Toss the zucchini, bell pepper, cherry tomatoes, red onion, and eggplant with 1 tablespoon of olive oil, Italian seasoning, salt, and pepper. Spread them out evenly on the baking sheet.
- Roast the veggies in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Step 2: Cook the Pasta
- While the veggies are roasting, bring a large pot of salted water to a boil.
- Add the whole wheat penne and cook according to the package instructions until al dente.
- Reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.
Step 3: Make the Garlic Oil
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant. If desired, add red pepper flakes for a bit of spice.
Step 4: Toss Everything Together
- Add the cooked pasta into the skillet with the garlic oil. Toss to coat evenly.
- Gently fold in the roasted veggies, adding a splash of the reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
- Serve the pasta hot, garnished with Parmesan cheese, fresh basil leaves, or your preferred toppings.
- Pair it with a crisp side salad or a slice of toasted whole-grain bread for a complete and satisfying vegetarian meal!
Tips for Customizing Your Whole Wheat Penne
- Switch Up the Veggies: Use whichever vegetables are in season or your personal favorites. Consider adding broccoli, mushrooms, or asparagus for variety.
- Add Protein: For added protein, toss in grilled tofu, chickpeas, or even shredded rotisserie chicken (if you're not keeping it vegetarian).
- Go Saucey: Prefer pasta with more sauce? Stir in a spoonful of marinara sauce or pesto before serving.
- Make It Creamy: For a creamier texture, add a dollop of ricotta or a splash of plant-based cream.
Why You'll Love This Recipe
Whole wheat penne with roasted veggies isn’t just a meal, it’s a celebration of clean, healthy, and colorful eating! It’s quick enough for weeknight dinners but delicious enough to impress guests. Plus, it’s flexible, so you can tailor it to fit your dietary preferences and ingredient availability.
Try it tonight and enjoy a guilt-free bowl of comfort that nourishes your body and satisfies your taste buds. Happy cooking!
Post a Comment