Roasted Vegetable Pasta with Parmesan

Ingredients

• 12 ounces of your choice of pasta (penne, fusilli, or spaghetti)
• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced (red or yellow)
• 1 cup cherry tomatoes, halved
• 1 red onion, cut into wedges
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
• Additional grated Parmesan cheese for garnishing
• Fresh basil leaves for decoration

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the zucchini, bell pepper, cherry tomatoes, red onion, and broccoli florets. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until well-coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, or until golden brown and tender, stirring halfway through.
4. While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving about 1 cup of pasta water before draining.
5. In a medium saucepan over medium heat, add minced garlic and cook until fragrant. Pour in the heavy cream, stirring constantly. Once simmering, gradually whisk in the Parmesan until melted and smooth. Season with salt, pepper, and basil.
6. In a large mixing bowl, combine cooked pasta, roasted vegetables, and creamy Parmesan sauce. If too thick, add reserved pasta water until desired consistency.

Nutrition