Whole-Wheat Pasta with Roasted Vegetable Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty pasta tossed with a thick, vegetable-packed sauce made from oven-roasted peppers and tomatoes. This italian-inspired pasta ready in about 45 minutes pairs whole-wheat penne, red bell peppers, cherry tomatoes 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

• 8 oz whole-wheat penne
• 2 red bell peppers
• 1 cup cherry tomatoes
• 1/2 red onion
• 2 tbsp olive oil
• 3 garlic cloves
• 1 tsp dried oregano
• 1/4 cup vegetable broth

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice bell peppers into strips, halve tomatoes, and dice onion. Toss with 1 tbsp olive oil, oregano, salt, and pepper on a baking sheet.
2. Step 2: Roast vegetables for 20 minutes until peppers are blistered and tomatoes burst. Transfer to a bowl, reserving pan drippings.
3. Step 3: Cook pasta in salted water until al dente. While pasta cooks, heat reserved drippings in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant. Stir in roasted vegetables and broth, simmering 5 minutes until thickened. Toss with drained pasta and drizzle with remaining 1 tbsp olive oil.