Roasted Vegetable Medley with Whole Wheat Penne
A colorful and flavorful roasted vegetable dish featuring carrots, bell peppers, and onions, served with a side of whole wheat penne and a sprinkle of parmesan cheese.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 1lbChicken Breast, cubed
- 2mediumPotato, cubed
- 3mediumCarrot, sliced
- 1mediumGreen Bell Pepper, diced
- 1mediumRed Bell Pepper, diced
- 1mediumWhite Onion, diced
- 3clovesGarlic, minced
- 1bunchAsparagus, trimmed and cut into 1-inch pieces
- 4stalksScallion, sliced
- 8ozShiitake Mushrooms, sliced
- 1headChinese Cabbage, shredded
- 2tspItalian Seasoning
- 1tspBlack Pepper
- 1tspSalt
- 1blockTofu, cubed
- 1cupMozzarella, shredded
- 8ozPenne
- 1/4cupParmesan Cheese, grated
Step-by-Step
- 1
Preheat the oven to 400°F (200°C).
5m - 2
In a large mixing bowl, combine the cubed chicken, potato, sliced carrots, diced bell peppers, diced onion, minced garlic, trimmed and cut asparagus, sliced scallions, sliced shiitake mushrooms, and shredded Chinese cabbage. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and black pepper. Toss to coat the vegetables evenly.
10m - 3
Spread the vegetable mixture on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
30m400°F - 4
While the vegetables are roasting, cook the whole wheat penne according to the package instructions. Drain and set aside.
10m - 5
In a large serving bowl, combine the roasted vegetables, cooked penne, cubed tofu, and shredded mozzarella cheese. Toss gently to mix everything together.
5m - 6
Serve the roasted vegetable medley with whole wheat penne, garnished with grated parmesan cheese.
5m