Roasted Summer Vegetable Penne

I love to eat. I live to eat. I truly believe it is one of the fundamental joys of life.

Only one problem, I do NOT love to cook. I like to bake. I like to make a warm breakfast for my family. I like to make popsicles and cocktails and all manner of optional treats. 

But cooking? No thanks.

Luckily, I’ve found a solution. Marry a man who cooks! Not just a man who likes to barbecue or who will cook when he feels like it, a man who plans out the week’s menu, goes to the grocery store, and cooks a delicious and nutritious meal most nights of the week. 

My husband is a fantastic cook. In an effort to share this amazing man with all of you (and reduce the amount of resentment you feel towards me!), I’ve convinced him to share some of his recipes - starting with this delicious pasta dish he made last week!

Roasted Summer Vegetable Penne


2 zucchini and/or summer squash, cut up into 1/2” rounds

1 red onion, chopped

1/2 cup loosely packed basil, cut

12 oz penne

1 14.5 ounce can of diced tomatoes

1/4 cup grated Asiago cheese


  1. Preheat oven to 400°F.
  2. Toss vegetables with olive oil and salt and pepper. Lay out flat on cookie sheet.
  3. Roast for 25-35 minutes.
  4. Meanwhile, prepare pasta according to directions on the box.
  5. Drain pasta and add the now roasted veggies to the pot.
  6. Add tomatoes and return to heat. Stir.
  7. Season to taste.
  8. Add cheese and stir.
  9. Garnish with basil.