Photo of Pasta with roasted vegetables, shrimp & Parmesan by WW

Pasta with roasted vegetables, shrimp & Parmesan

Points® value
Total Time
40 min
15 min
25 min
Loads of tomatoes, zucchini, mushrooms, and onions roast down to a chunky “sauce” for penne pasta. Be sure that you don’t toss out any liquid that the vegetables release as they cook; it’s delicious, and the pasta will soak it up. Cooked frozen shrimp helps this dinner come together easily; simply pull the bag out of the freezer, heat the shrimp in the pasta water (no need to thaw), and toss everything together.


Cooking spray

4 spray(s)

Grape tomatoes

3 cup(s)


3 cup(s), coarsely chopped

Red onion

2 cup(s), sliced, coarsely chopped


8 oz, halved (or quartered if large)

Kosher salt

1 tsp(s)

Italian seasoning

1 tsp(s)

Black pepper

½ tsp(s)

Uncooked penne

6 oz, about 2 cups

Cooked frozen shrimp

1 pound(s)

Grated Parmesan cheese

3 tbsp(s)

Fresh basil

2 tbsp(s), chopped (optional)


  1. Preheat the oven to 425°F. Coat a sheet pan with cooking spray. Combine the tomatoes, zucchini, onion, and mushrooms on the pan; sprinkle with the salt, Italian seasoning, and black pepper. Roast until the vegetables are tender, 22 to 25 minutes, stirring after 12 minutes.
  2. Meanwhile, cook the pasta according to the package instructions. Using a slotted spoon, remove the pasta from the water and place in a large bowl. Add the frozen shrimp to the boiling water, and cook until warmed through, 1 to 2 minutes. Drain and add to the pasta with the cooked vegetables; toss to combine. Sprinkle with the cheese and basil, if desired.
  3. Serving size: 2 cups