Roasted Mediterranean Veggies with ZENB Penne Pasta


PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

Nutrition Facts


Serving Size: 288g
Servings: 6

Calories: 310

Amount per Serving*% Daily Value
Total Fat10g13%
Saturated Fat1.5g8%
Dietary Fiber9g32%
Total Sugar5g
Vitamin A 25%
Vitamin C 50%
Calcium 94mg 8%
Iron 4mg 20%
Potassium 311mg 6%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


This ZENB Penne Pasta recipe combines a variety of vegetables and spices to a make a delicious dish. This ZENB Pasta dish can be served warm right after cooking or be enjoyed as a cold pasta salad. This recipe is high in fiber, iron, vitamin A, and vitamin C, and is a good source of protein.


  • 2 red bell peppers, chopped
  • 1 red onion, chopped
  • 1 large zucchini, halved lengthwise, cut into ½-inch thick slices
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 -1/2 teaspoon crushed red pepper flakes
  • 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas
  • 2 tablespoons red wine vinegar
  • 1/4 cup chopped Italian parsley
  • 4 tablespoons grated Parmesan cheese, divided



Preheat oven to 425°F. Place peppers, onion, and zucchini on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, salt, pepper, oregano, and red pepper. Mix gently to combine. Bake 20-25 minutes, or until tender.


Meanwhile, cook ZENB Pasta as directed on package. Drain; return to pot. Stir in roasted vegetables, remaining oil, vinegar, parsley, and 3 tablespoons Parmesan to pasta.


Serve immediately garnished with remaining cheese.

Tasty Tips

This pasta is also great as a cold pasta salad.

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