Herb-Roasted Vegetable Pasta with Rosemary Garlic Sauce
5.0
(1 reviews)
25min
1h
3
580
Chef's Note
For the best flavor, roast the vegetables until they develop a nice caramelization. The sauce can be made ahead and reheated, and the pasta dish tastes even better the next day as the flavors continue to meld. For a vegan version, omit the Parmesan or use a plant-based alternative.
Tags
Ingredients
12 ounces penne pasta
2 cups cherry tomatoes
2 medium, diced zucchini
2 medium, assorted colors, sliced bell peppers
1 pounds, cut into 1-inch chunks Yukon gold potatoes
1 medium, sliced red onion
4 cloves, minced garlic
2 sprigs (plus 2 teaspoons chopped) fresh rosemary
2 tablespoons fresh thyme leaves
1/2 cup, chopped fresh parsley
5 tablespoons, divided olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoon Dijon mustard
1/4 cup white wine
1/2 cup vegetable broth
1/2 cup, freshly grated Parmesan cheese
1/4 cup, toasted pine nuts
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1/4 teaspoon (optional) red pepper flakes
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a large bowl, toss potato chunks, cherry tomatoes, zucchini, bell peppers, and red onion with 3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 whole rosemary sprigs. Spread on a large baking sheet.
- 3
Roast vegetables for 30-35 minutes, stirring halfway through, until potatoes are tender and vegetables are caramelized.
- 4
While vegetables are roasting, bring a large pot of salted water to boil for the pasta.
- 5
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add half the minced garlic and sauté for 30 seconds until fragrant.
- 6
Add the chopped rosemary, 1 tablespoon thyme, Dijon mustard, and lemon zest. Stir for 30 seconds.
- 7
Pour in the white wine and let it reduce by half, about 2-3 minutes.
- 8
Add the vegetable broth and simmer for 5 minutes. Reduce heat to low to keep warm.
- 9
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 10
When vegetables are done, remove rosemary sprigs and transfer roasted vegetables to the skillet with the sauce.
- 11
Add the drained pasta to the skillet and toss everything together. If the mixture seems dry, add some reserved pasta water, a little at a time.
- 12
Stir in lemon juice, remaining garlic, remaining thyme, and most of the parsley (reserve some for garnish).
- 13
Remove from heat and fold in the grated Parmesan cheese. Season with remaining salt and pepper to taste.
- 14
Serve in bowls topped with toasted pine nuts, reserved parsley, and red pepper flakes if desired.
Nutrition Information (per serving)
580
18g
65g
28g
Reviews (1)
Danielle D.
5/6/20255/5
The sauce is delicious. Make sure you have a lot of rosemary!