Layered Pasta Tower with Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A majestic stack of penne pasta and roasted vegetables, built layer by layer for a visually striking dish that celebrates height in every bite. This italian-inspired pasta ready in about 40 minutes pairs penne pasta, medium zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 8 oz penne pasta
• 2 medium zucchini
• 2 bell peppers
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil
• 1/2 cup grated Parmesan

Instructions

1. Step 1: Cook penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Toss sliced zucchini (1/4-inch rounds), bell peppers (1/4-inch strips), and cherry tomatoes with 2 tbsp olive oil, minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and dried oregano. Spread on a baking sheet and roast at 425°F (220°C) for 15-18 minutes until vegetables are tender-crisp and lightly charred.
3. Step 3: In a large bowl, combine cooked penne, roasted vegetables, and fresh basil. Add 2 tbsp reserved pasta water to help bind the mixture, then toss gently until evenly coated.