Roasted Vegetable Pasta with Parmesan Cream Sauce
Ingredients
The Vegetables
-
1
tbsp
Avocado Oil
-
2
cups
sliced Yellow Squash
-
2
cups
fresh Broccoli Florets
-
1
cup
sliced Red Onion
-
2
cloves
Garlic
-
½
tsp
Italian Seasoning
-
¼
tsp
Crushed Red Pepper
The Sauce
-
½
cup
Heavy Cream
-
⅓
cup
finely shredded Parmesan Reggiano
The Pasta
Seasoning
-
to taste
Salt and Pepper
-
to taste
fresh Lemon Juice
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Cut the vegetables into bite-sized pieces and toss with avocado oil, salt, and pepper.
- Spread the vegetables on the baking sheet and roast for 15 minutes.
- While the vegetables roast, bring a pot of salted water to a boil and cook the pasta until al dente.
- In a pan, melt butter and sauté garlic, Italian seasoning, and crushed red pepper for one minute.
- Stir in heavy cream and cook until thickened, about 5-6 minutes.
- Check the vegetables; if they are not browned, roast for an additional 5-7 minutes.
- Combine the cooked pasta, roasted vegetables, Parmesan, and a splash of pasta water with the cream sauce.
- Adjust the sauce's creaminess with reserved pasta water and season to taste.
- Serve warm, garnished with additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
656
Total fat
14g
Total carbohydrates
107g
Total protein
28g
Sodium
357mg
Cholesterol
33mg
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