Marvelous Maleah
Elevate your weeknight dinner routine with "Marvelous Maleah," a vibrant and comforting dish that combines the wholesome goodness of roasted vegetables with the creamy decadence of a parmesan-infused sauce. This recipe brings together perfectly al dente penne pasta, sweet caramelized cherry tomatoes, zucchini, and bell peppers, all tossed in a luscious garlic cream sauce brightened with fresh basil. Roasting the vegetables at 400°F enhances their natural sweetness and creates a subtle smokiness that pairs beautifully with the velvety sauce. Finished with a sprinkle of red pepper flakes for a gentle kick, this 45-minute, easy-to-make pasta is perfect for busy nights yet elegant enough for company. Serve with a side of crusty bread or a crisp garden salad for a complete, satisfying meal. Keywords: roasted vegetable pasta, creamy garlic parmesan sauce, easy pasta recipe, weeknight dinners, vegetarian pasta recipes.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1.5 cups cherry tomatoes
- 1 large zucchini
- 1 bell pepper
- 3 tbsp olive oil
- 3 garlic cloves
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the cherry tomatoes in half, cut the zucchini into half-moons, and dice the bell pepper into bite-sized pieces.
Place the vegetables on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 18-20 minutes, stirring halfway through, until lightly caramelized and tender.
While the vegetables are roasting, cook the penne pasta in a large pot of salted boiling water according to the package instructions. Reserve 1/4 cup of pasta water before draining.
In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
Reduce the heat to low and pour in the heavy cream. Stir gently and let it warm for 2 minutes.
Stir in the Parmesan cheese, letting it melt and create a creamy sauce. Add the reserved pasta water gradually, if needed, to achieve your desired sauce consistency.
Season the sauce with salt, black pepper, and red pepper flakes. Taste and adjust seasoning as necessary.
Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce.
Gently fold in the roasted vegetables and torn fresh basil leaves.
Serve immediately, garnished with extra Parmesan cheese and whole basil leaves if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
