Penne with roasted vegetables

Total time: 1hr
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 771 Kcal, 23g Protein, 108g Carbohydrates, 23g Fat


  • 1 yellow and red peppers
  • 100 g vine-ripened cherry tomatoes
  • 3 tbsp olive oil for frying
  • 2 aubergines
  • 250 g pasta (e.g. tagliatelle)
  • 2 courgettes
  • salted water, boiling
  • 3 garlic clove, chopped
  • 1 red chilli, deseeded, finely chopped
  • salt

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  • Wash the peppers, place wet on the baking tray, roast in the centre of an oven preheated to 225°C for approx. 20 mins. until there are blackened patches on the skin. Add the cherry tomatoes to the baking tray 5 mins. before the cooking time is up and roast them with the peppers. Remove, leave the peppers to cool under a damp cloth, peel, de-seed and cut into pieces Peel the aubergine into strips, then dice. Mix with 1 tbsp of olive oil, cook for approx. 10 mins. in the oven at 225°C, remove. Cut the courgettes into strips (quarter lengthwise, remove the seeded part). Cook the penne in boiling salted water until al dente, pour out the water and leave to drain. In a large pan, toast the garlic in the remaining oil and season with chilli. Add the courgette and fry briefly, turning frequently. Add the pasta and a little water, heat gently while stirring, season with salt. Add the aubergines, pepper and tomatoes, mix and warm through.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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