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Penne pasta with roasted spring vegetables

Pikantne Vegetarian Dishes Main Dishes 30 min Easy 26 wyświetleń ~14.82 PLN * - (0)
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Description

Delicate penne pasta with crunchy, seasonal vegetables roasted in aromatic rapeseed oil and lemon juice. The dish combines fresh asparagus, zucchini, bell pepper, and cherry tomatoes, which become sweet and light after roasting; all seasoned with garlic, oregano, and fresh basil (optional) and topped with grated yellow cheese (optional). This quick, colorful, and filling main course is perfect for a spring lunch or dinner, easy to prepare even for a beginner cook — step by step instructions are provided for preparing the vegetables, roasting, cooking the pasta, and finally combining the ingredients.

Ingredients Used

Ingredients (14)

Servings:
4
  • Penne pasta 400 g
  • Asparagus 300 g
  • Zucchini 1.2 szt. (~300 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Cherry tomato 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Oregano 2 g
  • ✨ Opcjonalne
  • Cheese 80 g
  • Basil 30 g
💰 Szacowany koszt dania: ~14.82 PLN (3.70 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Line a baking sheet with parchment paper. Wash all the vegetables. Trim the tough ends of the asparagus (bend each asparagus where it naturally breaks — the tough part will snap off) and cut the longer ones in half. Cut the zucchini in half lengthwise, then into slices about 1 cm thick. Clean the bell pepper of seeds and cut it into strips 1 cm wide. Leave the cherry tomatoes whole or cut them in half.

Ingredients: asparagus, Zucchini, Red bell pepper, cherry tomato
Use a large cutting board and a sharp knife. If you don't know where to cut the asparagus, find the spot where the stem breaks on its own — this indicates the tough part.

Roasting vegetables

2

In a large bowl, mix the chopped vegetables with 30 g of rapeseed oil, 2 g of oregano, salt (3 g), and pepper (2 g). Spread the vegetables evenly on the baking sheet in a single layer (do not stack them) so that hot air can roast them evenly. Bake in the preheated oven for 18–20 minutes, until the vegetables are tender and slightly browned; the cherry tomatoes should slightly burst.

Ingredients: asparagus, Zucchini, Red bell pepper, cherry tomato, Rapeseed oil, Oregano, Salt, Black pepper
Use a large baking tray (about 30x40 cm). If the tray is small, roast the vegetables in batches — overcrowding will cause steaming instead of roasting. Manually stir the vegetables halfway through the baking time to ensure even browning.

Pasta

3

In a pot with a capacity of at least 3 liters, bring 2.5 liters of water to a boil (the water should freely cover the pasta and have room for bubbling). Add about 10 g of salt to the boiling water (a large spoon) — you can adjust the salt according to our recipe. Add 400 g of penne pasta and cook according to the package instructions minus 1 minute (usually 8–10 minutes) — we are aiming for al dente. Drain the pasta in a colander, reserving 100–150 ml of the cooking water.

Ingredients: Penne pasta, Salt
Use a large pot so the pasta has room to cook freely. Check the pasta 1–2 minutes before the indicated time: it should be soft on the edges but slightly firm in the center.

Sautéing the Aromatics

4

In a large skillet (26–28 cm in diameter), heat 1 teaspoon of oil (about 15 g from what is left) over medium heat. Add 150 g of chopped onion and sauté for 3–4 minutes until it becomes translucent and slightly golden. Add 15 g of finely chopped garlic and sauté for another 30–45 seconds until you can smell the intense aroma — be careful not to burn the garlic (it will taste bitter).

Ingredients: Rapeseed oil, Onion, Garlic
Use a heavy-bottomed pan, preferably with a non-stick coating. A wooden spoon or spatula will make stirring easier. If the garlic starts to brown, reduce the heat immediately.

Mixing and finishing

5

In the pan with sautéed onion and garlic, add the drained pasta and roasted vegetables. Pour in 50–100 ml of the reserved pasta cooking water, add the juice and zest from 100 g of lemon (first the zest, then about 10–15 ml of juice). Sauté everything for 1–2 minutes over medium heat, stirring so that the sauce coats the pasta — it should lightly cling to the penne but not be watery. Taste and season with additional salt or pepper as needed.

Ingredients: Penne pasta, cherry tomato, asparagus, Zucchini, Red bell pepper, Lemon
Use a wide spatula to gently stir so as not to crush the cherry tomatoes. If the sauce is too thick, add 1 tablespoon (15 ml) of pasta cooking water at a time until the desired consistency is achieved.

Serving

6

Spread the pasta on warm plates. If using, sprinkle with grated yellow cheese (80 g) and tear a few leaves of fresh basil (30 g) over each plate. Drizzle with a bit of rapeseed oil for shine and add freshly ground pepper. Serve immediately to keep the vegetables warm and maintain their texture.

Ingredients: Cheese, Basil, Rapeseed oil, Black pepper
Use a fine grater to quickly grate the cheese. Add the cheese just before serving so it doesn't melt completely and create a greasy film on top.

Fun Fact

💡

Combining roasted vegetables with pasta has its roots in simple, regional cuisines, where roasting brings out the natural sweetness of the vegetables, and a citrusy note (e.g., lemon) brightens the dish — this is a spring version popular in homes looking for a quick, seasonal meal.

Best for

wiosenny obiad lekka kolacja posiłek dla gości

Tips

🍽️ Serving

Serve with a slice of good whole grain bread or a salad made from young cabbage. For those who do not eat dairy, omit the cheese and add nutritional yeast or chopped olives. Serve immediately, as roasted vegetables taste best when fresh and hot.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, add 1–2 tablespoons of water or oil and heat on medium in a skillet, stirring to prevent the pasta from drying out. Freezing the dish is not recommended, as the texture of the vegetables will change.

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