Simple Veggie Pasta Bake With Herb Vinaigrette

Simple Veggie Pasta Bake With Herb Vinaigrette


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This simple pasta bake feature tender vegetables tossed in a tasty vinaigrette. Feel free to incorporate fresh grated Parmesan into this dish.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 box penne pasta, cooked and drained
  • ½ C. carrots, sliced
  • 1 C. broccoli florets
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ¼ C. white wine vinegar
  • Juice of 1 lemon
  • 2 T. lemon zest
  • 1 T. parsley
  • 1 T. basil
  • 1 T. thyme
  • Salt and pepper to taste
  • 2 C. olive oil
  • 2 tsp. Dijon mustard

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In a bowl, whisk together vinegar, lemon juice, lemon zest, parsley, basil, thyme, salt, pepper, olive oil, and mustard. Add in pasta and vegetables; toss to evenly coat. Transfer to a greased baking dish, cover with foil, and freeze for up to 3 weeks. Thaw completely in your refrigerator overnight. Preheat oven to 325 degrees, toss pasta well, and bake for 30 minutes until heated through. Garnish with fresh Parmesan.

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