Healthy & Delicious Whole Wheat Penne Rigate with Roasted Vegetables
30 minutes
1336 reads
About Healthy & Delicious Whole Wheat Penne Rigate with Roasted Vegetables
Craving a healthy and flavorful weeknight dinner that doesn't require hours in the kitchen? This Whole Wheat Penne Rigate with roasted vegetables is your answer! Imagine tender pasta mingling with sweet and savory roasted vegetables, creating a symphony of textures and tastes.The roasted vegetables bring a depth of flavor that will tantalize your taste buds, while the whole wheat penne offers a satisfying chew and a nutritious boost. It's a simple yet elegant dish perfect for a busy weeknight.Quick, easy, and adaptable, this recipe is a fantastic option for a family dinner or a convenient meal prep solution. Get ready to enjoy a delicious and wholesome meal without the fuss!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Pasta
- 300 gm Wheat Penne Rigate whole
Vegetables
- 2 Onions thinly sliced
- 1 Bell Peppers capsicum, thinly sliced
- 1 Tomato diced
- 2 clove Garlic minced
Sauce
- ¾ cup Tomato Purée
- 2½ tbsp Olive Oil
Seasoning
- 1½ tsp Salt or to taste
- ½ tsp Pepper Flakes or to taste, red
- 1 tsp Oregano dried
Other
- 1 litre Water
- 2 cubes Amul Cheese for serving, grated
Instructions
- Cook the whole wheat penne rigate according to package directions in a large pot of salted boiling water. Salting the pasta water generously seasons the pasta itself.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté until softened and translucent.
- Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Add the diced tomatoes and sliced bell peppers to the skillet. Cook until the vegetables are slightly softened.
- Stir in the tomato purée, salt, red pepper flakes, and dried oregano. Cook for a minute to allow the flavors to meld.
- Drain the cooked pasta and add it to the skillet with the sauce and vegetables. Toss to combine, ensuring the pasta is evenly coated.
- Serve the pasta hot, topped with grated Amul cheese.
Recipe Notes
Good To Know
- Add in vegetables of your choice.
- To enhance the tangy flavor profile, add a splash of balsamic vinegar or a squeeze of fresh lemon juice to the tomato sauce just before tossing with the pasta.
- For extra creaminess without heavy cream, reserve a small cup of the pasta cooking water and stir it into the sauce when combining with the pasta; the starches will help the sauce cling beautifully.
- If you prefer a more robust, spicy kick, sauté a pinch of red chili flakes or chopped fresh chilies with the onions and capsicum at the start of cooking.
- Shred Amul cheese over the hot pasta and briefly broil or bake until bubbly and golden for a gratin-style finish that adds both flavor and appealing texture.
Expert Tips
- For a richer flavor, roast the vegetables before adding them to the pasta. This adds a depth of flavor that complements the sauce.
- Use high-quality pasta for the best results. Different pasta shapes hold sauce differently, so experiment to find your favorite.
- Don't overcook the pasta. It should be al dente, or firm to the bite.
Storage Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 145kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 570mgFiber: 2gSugar: 2g
Anju Bhagnari
Articles: 140
4 Comments
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Looks so delicious! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.
This looks so appetizing! Thank you.
This is delightful! Thanks for the recipe.