Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Pasta with roasted vegetables, shrimp & Parmesan by WW

Pasta with roasted vegetables, shrimp & Parmesan

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
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.

Ingredients

Cooking spray

4 spray(s)

Grape tomatoes

3 cup(s)

Uncooked zucchini

3 cup(s), chopped, coarsely chopped

Red onion

2 cup(s), chopped, coarsely chopped

Mushrooms

8 oz, halved (or quartered if large)

Kosher salt

1 tsp

Italian seasoning

1 tsp

Black pepper

½ tsp

Uncooked penne pasta

6 oz, about 2 cups

Cooked frozen shrimp

1 pound(s)

Grated Parmesan cheese

3 Tbsp

Fresh basil

2 Tbsp, chopped (optional)

Instructions

  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

People Also Like

People Also Like