Penne Offa Da Floora
Elevate your pasta night with "Penne Offa Da Floora," a beautifully vibrant dish that combines the smoky sweetness of oven-roasted red bell peppers, zucchini, and cherry tomatoes with a luscious, garlicky cream sauce. This recipe pairs al dente penne pasta with a Parmesan-infused sauce, subtly spiced with red pepper flakes for a gentle kick. Fresh basil leaves add a fragrant, herbaceous finish, making each bite irresistible. Perfect for both weeknight dinners and special occasions, this 45-minute recipe is a satisfying vegetarian option that's easy to prepare and bursting with Mediterranean-inspired flavors. Serve it hot with an extra sprinkle of Parmesan, and watch it become an instant family favorite!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 medium zucchini
- 200 grams cherry tomatoes
- 4 garlic cloves
- 1 medium onion
- 0.5 teaspoons red pepper flakes
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 10 leaves fresh basil leaves
Instructions
Preheat your oven to 200°C (400°F).
Chop the red bell pepper and zucchini into bite-sized pieces. Slice the cherry tomatoes in half. Peel and crush 2 garlic cloves.
Place the chopped vegetables (bell pepper, zucchini, and tomatoes) on a baking sheet. Drizzle 2 tablespoons of olive oil over them, sprinkle with 0.5 teaspoons of salt, and toss to coat. Roast the vegetables in the preheated oven for 20 minutes or until they are tender and slightly charred.
While the vegetables roast, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
Finely dice the onion and mince the remaining 2 garlic cloves. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
Stir in the red pepper flakes and cook for another 30 seconds. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the sauce simmer gently for 5 minutes.
Add the Parmesan cheese to the skillet and stir until it has melted into the sauce. Season with black pepper and adjust salt if necessary.
Remove the roasted vegetables from the oven and carefully add them to the skillet with the sauce. Stir to combine.
Add the cooked penne to the skillet, tossing everything together to coat the pasta in the creamy sauce. If the sauce is too thick, use some of the reserved pasta water to loosen it until the desired consistency is achieved.
Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 464 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.
