Balsamic-Glazed Penne with Roasted Vegetables
Tender penne pasta coated in a deep balsamic reduction, paired with caramelized bell peppers and zucchini for a vibrant weeknight meal. This italian-inspired pasta (gluten-free) ready in about 40 minutes pairs penni, balsamic vinegar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penni
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, sliced 1/4-inch thick zucchini
- 2 cloves, minced garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Preheat oven to 425°F. Toss bell pepper slices and zucchini with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Roast for 20 minutes until edges are golden and tender.
- Step 2: Bring a large pot of salted water to a boil. Add 12 oz penne and cook for 8 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 3: While pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and dried oregano, sautéing for 1 minute until fragrant. Stir in balsamic vinegar and simmer for 3 minutes until reduced by half.
- Step 4: Add drained penne to the skillet with 2 tbsp reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta. Stir in roasted vegetables and fresh basil, cooking for 1 minute more.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Balsamic-Glazed Penne with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Balsamic-Glazed Penne with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penni from drying out.
Can I substitute ingredients in Balsamic-Glazed Penne with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Balsamic-Glazed Penne with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Balsamic-Glazed Penne with Roasted Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
