A hearty penne with roasted vegetables at 345 calories. Aubergine, courgette, and peppers roasted alongside a rich cherry tomato sauce.
This Penne with Roasted Vegetables is a genuinely satisfying vegetarian pasta dish, built on a colorful mix of oven-roasted aubergine, courgette, and peppers combined with a slow-simmered cherry and chopped tomato sauce. At 345 calories and 6 WW Classic Points per serving, it delivers real substance and flavor from vegetables alone.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Calories per serving: ~345
Nutrition per Serving (Estimated)
Protein: 12g | Fat: 3g | Carbohydrates: 68g | Fiber: 8g
WW Classic Points: Approximately 6 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 medium aubergine, cut into chunks
- 3 medium courgettes, thickly sliced
- 3 red or yellow peppers, seeded and cut into chunks
- 1 teaspoon dried Italian herbs
- 250g / 10oz cherry tomatoes
- 1 can (400g) chopped tomatoes
- 1 to 2 garlic cloves, crushed
- Zest of 1/2 lemon
- 2 vegetable stock cubes, divided
- 300g / 11oz penne (uncooked weight)
- 2 tablespoons fresh basil, finely shredded
- Olive oil spray
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Prepare the vegetables. Place the aubergine, courgettes, and peppers into a large roasting tin. Spray lightly with olive oil spray, season with salt and black pepper, and scatter the dried herbs on top. Toss with your hands to combine.
- Roast. Place in the oven to roast for 20 minutes.
- Make the sauce. Meanwhile, place the cherry tomatoes and chopped tomatoes into a small saucepan with the garlic and lemon zest. Simmer uncovered for 20 minutes, until thick and pulpy.
- Combine. Season the tomato sauce with salt and black pepper. Add to the roasting tin with the vegetables and mix well. Return to the oven for a further 10 minutes.
- Cook the pasta. Cook the penne in boiling water with 1 crumbled vegetable stock cube until al dente. Drain well.
- Combine and serve. Gently fold the roasted vegetables and tomato sauce into the drained pasta. Sprinkle with fresh basil and serve.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil
- Top with a light scattering of grated Parmesan for extra flavor
- Pair with crusty whole-grain bread for a heartier meal
- Offer as a make-ahead lunch, reheated gently
- Garnish with extra fresh basil just before serving
Tips and Variations
- Roasting the vegetables at high heat rather than boiling them concentrates their natural sweetness and adds real depth.
- The lemon zest in the tomato sauce is a subtle but important addition that brightens the whole dish.
- This dish is naturally vegan when made without cheese, making it accessible for a range of dietary needs.
- Any combination of Mediterranean vegetables works well in place of the ones listed, depending on what is in season.
- Fold the pasta and sauce together gently to avoid breaking up the roasted vegetables too much.
Why This Recipe Works
Roasting the vegetables separately from the sauce allows them to develop real caramelization and depth of flavor that simply simmering them in liquid could never achieve. Simmering the tomato sauce with fresh cherry tomatoes and a hint of lemon zest for a full 20 minutes concentrates it into something rich and complex, ready to coat the pasta thoroughly. The result is a dish that delivers genuine substance and satisfaction entirely from vegetables and pasta, no meat required.
Storage and Reheating
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to loosen the sauce.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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