One-Pot Roasted Red Pepper and Tomato Penne
A vibrant, one-pot pasta dish featuring roasted red peppers and fresh tomatoes, simmered to a rich, flavorful sauce. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, chopped roasted red peppers, diced fresh tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 penne pasta
- 1 cup, chopped roasted red peppers
- 2 cups, diced fresh tomatoes
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1 medium, diced onion
- 3 cups vegetable broth
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup, grated Parmesan cheese
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium heat. Add 1 medium diced onion and 4 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup chopped roasted red peppers and 2 cups diced fresh tomatoes, cook for 5 minutes until tomatoes start breaking down.
- Step 3: Add 12 oz penne pasta, 3 cups vegetable broth, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer and cover.
- Step 4: Cook for 12-14 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh basil leaves and 1/2 cup grated Parmesan cheese until melted and well combined. Serve warm.
Frequently asked questions
How long does One-Pot Roasted Red Pepper and Tomato Penne take to make?
Total time is about 30 minutes (10 min prep + 20 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 One-Pot Roasted Red Pepper and Tomato Penne?
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 penne pasta from drying out.
Can I substitute ingredients in One-Pot Roasted Red Pepper and Tomato Penne?
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 One-Pot Roasted Red Pepper and Tomato Penne 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 One-Pot Roasted Red Pepper and Tomato Penne vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer. The red peppers and tomatoes melded so well with the penne. Will make again!
- ★★★★★
Easy and delicious! I made it for a weeknight dinner and it was a hit. The tomato sauce was fresh and vibrant.
- ★★★★★
The roasted peppers gave such a deep flavor, and the pasta cooked perfectly in the same pot. My family devoured it!
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