Roasted Vegetable Penne with Lemon and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring tender roasted vegetables tossed in a bright lemon-herb sauce, perfect for a light weeknight dinner. This italian-inspired pasta ready in about 40 minutes pairs penne pasta, olive oil, minced garlic 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 medium zucchini diced into 1/2-inch cubes, 1 medium red bell pepper diced into 1/2-inch cubes, and 1 medium red onion diced into 1/2-inch cubes in a large bowl until evenly coated.
  2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.
  3. Step 3: Bring a large pot of salted water to a rolling boil, add 8 oz penne pasta, and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  4. Step 4: In a large bowl, combine drained penne, roasted vegetables, 3 cloves minced garlic, 1/4 cup lemon juice, 2 tbsp fresh parsley chopped, 2 tbsp fresh basil chopped, and 1/2 cup reserved pasta water. Toss until pasta is well coated and sauce is glossy.
  5. Step 5: Serve immediately, topped with 1/4 cup grated Parmesan cheese.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Vegetable Penne with Lemon and Herbs 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 Roasted Vegetable Penne with Lemon and Herbs?

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 Roasted Vegetable Penne with Lemon and Herbs?

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 Roasted Vegetable Penne with Lemon and Herbs 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.

What goes well with Roasted Vegetable Penne with Lemon and Herbs?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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