Penne Rigata with Roasted Vegetables

From Deborah Palmer of A Movable Feast

Quick, easy and tasty … 


  • One 500 gram box penne noodles
  • 2 red peppers or 1 red and 1 yellow, halved and seeded
  • 2 to 3 medium zucchini, sliced lengthwise, thinly
  • 1 to 2 eggplant, sliced lengthwise, thinly
  • 1 bunch fresh basil
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper
  • Parmesan cheese, grated


Cook and drain penne noodles according to instructions on package. Rinse noodles under cool water and dress lightly with 1 to 2 tsp olive oil. Place noodles in a large bowl or on a serving platter. Heat grill, oven broiler or barbecue. Roast vegetables, turning frequently. Grill until charred lightly. Remove from grill. Cool slightly. Slice peppers into strips. Slice zucchini and eggplant diagonally. Toss noodles and vegetables together. Drizzle with olive oil and sprinkle with parmesan.

Serve with Roasted Plum Tomato Sauce

Posted on September 8, 2015 and filed under main course.