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 pepper
  • 100 g cherry tomatoes on the vine
  • 3 tbsp. olive oil to fry
  • 2 aubergines
  • 250 g penne
  • 2 zucchini
  • saltwater, boiling
  • 3 garlic cloves, chopped
  • 1 red chili, insides removed, finely chopped
  • salt

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  • Wash the peppers, place wet on the oven tray, roast in the centre of an oven preheated to 225°C for approx. 20 minutes until there are blackened patches on the skin. Add the cherry tomatoes to the oven tray 5 minutes before the end of the cooking time and roast them with the peppers. Remove, leave the peppers to cool underneath a damp cloth, peel, de-seed and chop into chunks. Peel the aubergine in 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 lengthways, remove the seeded part). Cook the penne in boiling 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 briefly fry, turning frequently. Add the pasta and a little water, heat through, stirring, and season with salt. Add the aubergines, pepper and tomatoes, mix and heat 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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