Roasted Veggie Alfredo with Penne
Creamy Garden Vegetable Penne Alfredo
Ingredients:
12 oz penne pasta
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 small red onion, sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried Italian herbs
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 425°F (220°C).
On a large baking sheet, toss broccoli, bell peppers, zucchini, yellow squash, and red onion with olive oil, Italian herbs, salt, and pepper.
Spread vegetables in a single layer and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large, deep skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Whisk in flour and cook for 1-2 minutes until golden and smooth.
Gradually whisk in milk and cream. Bring to a simmer and cook for 3-5 minutes until the sauce begins to thicken.
Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Add the roasted vegetables and drained pasta to the sauce, tossing gently to coat. If needed, add reserved pasta water a little at a time to reach desired consistency.
Fold in chopped basil and parsley, reserving some for garnish.
Serve immediately, garnished with additional herbs and Parmesan if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 6 servings