Creamy Roasted Garlic Veggie Penne
Velvety Roasted Garlic Penne with Colorful Vegetables
Ingredients:
12 oz penne pasta
1 whole garlic bulb
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
1 small red onion, sliced
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan cheese (optional)
1/4 cup reserved pasta water
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with a bit of olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, oregano, and paprika. Spread on a baking tray and roast alongside the garlic for 25 minutes.
Meanwhile, cook penne according to package directions. Reserve 1/4 cup of the pasta water before draining.
Once garlic is roasted, squeeze out the softened cloves into a bowl and mash into a paste. Mix in Greek yogurt and Parmesan (if using), then stir in pasta water to make a creamy sauce.
Toss the cooked penne with the roasted veggies and garlic sauce. Mix until evenly coated and warm through.
Sprinkle with chopped parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 430 kcal | Servings: 4 servings