There's something undeniably comforting about a warm bowl of pasta, and when it's infused with the rich flavors of roasted vegetables and creamy Parmesan, it becomes an irresistible dish. This recipe beautifully captures the ethos of Italian cuisine by highlighting the unique flavors of seasonal vegetables.
Ingredients
Scale:
8 ounces of your favorite pasta (e.g., penne, fusilli, or spaghetti)
1 medium zucchini, diced
1 bell pepper (any color), chopped
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 medium red onion, sliced
3 cloves garlic, minced
3 tablespoons of extra virgin olive oil
Salt and black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, broccoli, red onion, and minced garlic.
Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, oregano, and basil. Toss everything together until the vegetables are well coated.
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through.
While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
In a medium saucepan over low heat, combine the heavy cream and grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth. Add lemon juice and season with salt to taste.
In a large mixing bowl, combine the roasted vegetables with the drained pasta. Pour the creamy Parmesan sauce over the top and mix gently until everything is well coated.
Divide the roasted vegetable pasta into bowls and garnish with chopped parsley. Enjoy while warm!
