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Wheat Penne with Roasted Vegetables and Shrimp

Wheat Penne with Roasted Vegetables and Shrimp

Nutrition Facts
  • cal. (kcal) 459
Wheat Penne with Roasted Vegetables and Shrimp
  • Makes: 6 servings
  • Carb Grams Per Serving: 47


  • 1 small cauliflower, chopped
  • 2 medium red onions, peeled and cut into 1-inch-thick wedges
  • 2 medium carrots, peeled and sliced into 1-inch pieces
  • 2 small Delicata squash, halved lengthwise, seeded and cut into thin half-moons
  • 1 pound large shrimp, peeled and deveined, tails left on
  • 1 pint cherry tomatoes, halved
  • 1/2 cup dry white wine
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 3 sprigs fresh thyme
  • 1/2 pound whole wheat penne pasta
  • 1/2 cup chopped flat-leaf parsley
  • Coarse sea salt to taste
  • Freshly ground black pepper
  • Parmesan cheese for garnish


  1. Set a large, rimmed baking pan on the middle shelf of the oven; preheat to 500 degrees F. Bring a large pot of water to a boil; add salt. Put cauliflower, onions, carrots, and squash in the pot; cover until water returns to a boil. Uncover; cook 2 minutes. With a slotted spoon, transfer vegetables to a colander. Reserve cooking water for later.
  2. In a bowl, toss vegetables, shrimp, tomatoes, wine, oil, garlic, cumin, red pepper, and thyme. Transfer to the pan in the oven; roast 15 minutes, stirring midway, until veggies are tender and shrimp is cooked. Discard thyme.
  3. Return the pot of water to a boil. Add pasta and cook until al dente. Drain and transfer to a wide serving bowl. Toss pasta with veggie mixture; season with salt and pepper. Add cheese if desired.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 459 cal., 21 g total fat (3 g sat. fat), 47 g carb. (8 g fiber), 21 g pro.