Sharing the Love
Indulge in the comforting flavors of "Sharing the Love," a hearty and vibrant pasta dish that brings together the best of roasted vegetables and a luscious creamy Parmesan sauce. Perfect for weeknight dinners or cozy gatherings, this recipe features tender penne pasta, sweet roasted cherry tomatoes, zucchini, and red bell pepper, all coated in a silky sauce infused with garlic, fresh basil, and a hint of red pepper flakes for a subtle kick. With just 15 minutes of prep time and simple steps like oven-roasting and stovetop simmering, this crowd-pleaser comes together in under an hour. Whether you're entertaining or simply craving a warm bowl of creamy pasta, "Sharing the Love" is a deliciously wholesome way to make every bite memorable.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 cups cherry tomatoes
- 1 medium zucchini
- 1 large red bell pepper
- 3 tbsp olive oil
- 3 garlic cloves
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 0.5 tsp red pepper flakes
- 0.5 cup fresh basil leaves
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente, then drain and set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, slice the zucchini into half-moons, and chop the red bell pepper into bite-sized pieces.
Spread the prepared vegetables onto a large baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat. Roast in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic cloves and sauté them for 1-2 minutes until fragrant, being careful not to burn them.
Pour the heavy cream into the skillet with the garlic. Reduce the heat to low and stir frequently, allowing the mixture to thicken slightly for 3-5 minutes.
Stir in the Parmesan cheese and red pepper flakes, and continue stirring until the cheese is fully melted and the sauce is smooth.
Add the roasted vegetables and cooked pasta to the skillet, tossing everything together to coat evenly in the creamy sauce.
Finely chop the basil leaves and sprinkle them over the pasta. Serve immediately in bowls, garnished with extra Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2220 mg | 47% | |
*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.
