A delightful pasta dish featuring roasted vegetables and fresh herbs, perfect for a healthy and satisfying meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and proper roasting of the vegetables.
Cut the eggplant, zucchini, yellow squash, onion, and red bell pepper into bite-sized pieces.
Uniformly sized pieces help the vegetables cook evenly.
Spread the vegetables on a baking pan and drizzle with olive oil. Toss to coat evenly.
Use parchment paper on the baking pan for easy cleanup.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Stirring halfway ensures even roasting and prevents burning.
Meanwhile, cook the penne in a large pot of boiling salted water according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a large mixing bowl, combine the roasted vegetables, cooked penne, fresh basil, grated parmesan, and a drizzle of olive oil. Toss to combine.
Toss gently to avoid breaking the pasta.
Serve the pasta warm, garnished with additional parmesan and basil if desired.
Serve immediately for the best flavor and texture.
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