Description
A cozy and creamy pasta dish featuring roasted vegetables and tender anellini pasta coated in a garlic-Parmesan cream sauce. It’s comforting, flavorful, and perfect for any night of the week.
Ingredients
Scale
- 12 ounces anellini pasta
- 1 medium zucchini, diced
- 1 large red bell pepper, chopped
- 1 large carrot, peeled and thinly sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and pepper to taste
- Handful of fresh basil or parsley, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss zucchini, bell pepper, carrot, and red onion with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes.
- Bring a large pot of salted water to a boil and cook anellini pasta until al dente. Drain and reserve a bit of pasta water.
- In a saucepan, sauté garlic in olive oil until fragrant. Add cream and simmer for 3–4 minutes. Stir in Parmesan cheese until smooth.
- Add roasted vegetables to the sauce and combine. Stir in the cooked pasta and a splash of pasta water if needed.
- Adjust seasoning and finish with chopped herbs and a drizzle of olive oil.
- Serve hot with extra cheese or herbs as desired.
Notes
- Use a mix of colorful veggies for visual appeal.
- Reserve pasta water to help bind the sauce if it gets too thick.
- Add a squeeze of lemon juice for brightness before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
Keywords: anellini pasta, roasted veggie pasta, creamy vegetarian pasta, easy weeknight dinner, comfort food