Roasted Vegetable and Parmesan Penne

This roasted vegetable and Parmesan penne is a quick and easy weeknight meal that's packed with flavor. The vegetables are roasted in the oven until tender and slightly browned, and then tossed with cooked penne and Parmesan cheese. The result is a satisfying and flavorful dish that's perfect for a crowd.

I first came across this recipe when I was working at a restaurant in New York City. It was a popular dish on the menu, and I always enjoyed eating it. When I left the restaurant, I started making it at home, and it quickly became a favorite of mine. I love how easy it is to make, and how versatile it is. You can use any type of vegetables you like, and you can adjust the amount of Parmesan cheese to your taste.

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

Ingredients

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the vegetables, olive oil, salt, and pepper. Toss to coat.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While the vegetables are roasting, cook the pasta according to package directions.
5. Drain the pasta and add it to the roasted vegetables.
6. Stir in the Parmesan cheese and serve immediately.

Why It Works

• Roasting the vegetables in the oven concentrates their flavor and gives them a slight caramelization.
• Using a variety of vegetables gives the dish a complex flavor and texture.
• The Parmesan cheese adds a rich and salty flavor to the dish.
• The pasta is a great way to soak up all of the delicious flavors from the vegetables and cheese.