Penne Pasta with Roasted Veggies

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“Another simple, vegetarian pasta and veggie dish; VERY low in fat and calories, and the balsamic vinegar works it's wonders once again! I eat this often during lent, and leftovers are also good cold the next day.”

Ingredients Nutrition

  • 1 (1 lb) eggplant, cut into 1-inch pieces
  • 1 small butternut squash, peeled,seeded,and cut into 1-inch pieces
  • 2 zucchini, halved lenghtwise,and cut into 1-inch pieces (1 lb. each)
  • 2 red peppers, cored,seeded,and cut into 1-inch pieces
  • 1 small onion, coarsely chopped
  • 1 teaspoon salt
  • 14 teaspoon black pepper
  • 1 (16 ounce) box penne pasta
  • 3 tablespoons balsamic vinegar
  • 3 -4 cloves garlic, minced


  1. Heat oven to 450 degrees.
  2. Coat 2 shallow baking pans with cooking spray.
  3. Mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl.
  4. Coat veggies with cooking spray and toss.
  5. Divide between 2 pans.
  6. Roast in oven 35 minutes until lightly browned and tender.
  7. Cook pasta according to package and drain, reserving 1 cup liquid.
  8. Toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten.

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