Roasted Red Pepper Penne

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant pasta dish featuring tender roasted bell peppers, garlic, and a light lemon-garlic sauce, tossed with al dente penne for a weeknight favorite. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs penne pasta, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 3 large red bell peppers
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1/4 tsp red pepper flakes
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• 1/4 cup, chopped fresh basil
• 1/2 cup grated parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 large seedless and chopped red bell peppers with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet and roast for 25 minutes until tender and slightly charred.
2. Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Step 4: Add the roasted red peppers, 1/2 cup vegetable broth, and 1 tbsp lemon juice to the skillet, stirring to combine. Cook for 2 minutes until heated through.
5. Step 5: Add the drained penne to the skillet, tossing to coat. Stir in 1/4 cup reserved pasta water to create a light sauce, then mix in 1/4 cup chopped fresh basil and 1/2 cup grated parmesan until the cheese melts and coats the pasta evenly.