Penne With Roasted Vegetables

2 days ago 4

Democracy Dies successful Darkness

Vegetables roasted conscionable agelong capable to heighten their sweetness yet stay crisp-tender are the commencement of this show. Portions are generous, and leftovers the adjacent time sensation bully acold oregon astatine country temperature.

*Start with prepped vegetables from the crockery bar, and this volition instrumentality 30 minutes to prepare.

Serve with Parmesan crisps oregon ail bread.

Adapted from "Cook Italy," by Katie Caldesi (Kyle, June 2010).

Ingredients

1/2 ample eggplant (about 8 ounces)
1 mean reddish doorbell pepper
1 mean zucchini
1 mean reddish onion
4 ounces greenish beans (may substitute asparagus)
4 mean cloves garlic
1 tiny reddish Thai chile capsicum (optional)
1 caput broccoli (about 10 ounces)
Leaves from 1 ample sprig thyme
6 tablespoons extra-virgin olive oil
Salt
Freshly crushed achromatic pepper
8 ounces dried penne, preferably the smaller-size version
1/2 cupful conifer nuts (may substitute sliced skin-on almonds), for garnish
1/4 cupful freshly grated Parmigiano-Reggiano cheese, for garnish

Nutritional Facts

Per serving

Calories
440
Fat
22 g
Saturated Fat
3 g
Carbohydrates
55 g
Sodium
105 mg
Protein
11 g
Fiber
6 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Cook Italy," by Katie Caldesi (Kyle, June 2010).

Tested by Bonnie S. Benwick.

Published May 25, 2010

Updated March 13, 2026