Roasted V

Roasted Vegetables with Penne Pasta is a simple yet flavorful dish that's perfect for a weeknight meal. The vegetables are roasted in the oven until tender and caramelized, and then tossed with cooked penne pasta, feta cheese, and fresh basil. The result is a dish that's both satisfying and delicious.

The origins of Roasted Vegetables with Penne Pasta are murky, but it's likely that the dish evolved from similar dishes that have been made for centuries. One possible ancestor is the Italian dish pasta alla Norma, which is made with eggplant, tomatoes, and basil. Another possibility is the Greek dish pastitsio, which is made with layers of pasta, ground meat, and vegetables. Whatever its origins, Roasted Vegetables with Penne Pasta is now a popular dish all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the vegetables with the olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender.
4. Cook the pasta according to package directions.
5. Drain the pasta and add it to the bowl with the vegetables.
6. Add the feta cheese and basil to the bowl and stir to combine.
7. Serve immediately.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving them a delicious flavor.
• The combination of roasted vegetables, pasta, and feta cheese creates a satisfying and balanced meal.
• The fresh basil adds a bright and flavorful touch to the dish.