Roasted Vegetable Pasta With Garlic And Parmesan

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · vegetarian

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Ingredients

• 6 oz penne
• 1 medium zucchini, cut in half-moons
• 2 red and yellow bell peppers, cut in strips
• 5 oz cherry tomatoes
• 1 large red onion, cut in wedges
• 3 tbsp olive oil
• 1/2 cup grated Parmesan
• 3 cloves garlic, sliced
• 1 tbsp butter
• 1/4 cup basil, torn
• 1 tsp each salt, pepper, red pepper flakes

Method (tap to check — screen stays awake)

1. Heat the oven to 450F and put two sheet pans in to preheat; a hot pan is what browns the vegetables instead of steaming them.
2. Toss the zucchini, peppers, onion, and tomatoes with 4 tbsp of the oil, salt, and pepper and spread them out in one layer with room between the pieces.
3. Roast 22 minutes, stirring once, until the peppers slump and blacken at the edges and the tomatoes burst.
4. Boil the penne in heavily salted water to al dente, then scoop out 1 cup of the pasta water before draining.
5. Warm the remaining oil and the butter in a wide pot, add the garlic and pepper flakes, and cook 1 minute until the garlic turns pale gold, no darker.
6. Add the pasta, the roasted vegetables, half the Parmesan, and enough pasta water to make a glossy sauce that clings.
7. Toss hard for 1 minute, then finish with basil and the rest of the Parmesan.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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