Roasted Veggie Delight Creamy Pesto Pasta Symphony

Bynews dail

Feb 5, 2025

Creamy Pesto Pasta with Roasted VegetablesIngredients:
For the Pasta:
1 pound pasta (such as penne, fusilli, or rotini) 1/4 cup heavy cream 1/4 cup freshly grated Parmesan cheese 1/4 cup pesto (store-bought or homemade)For the Roasted Vegetables:
1 bell pepper, cut into 1-inch pieces 1 zucchini, cut into 1-inch pieces 1 onion, cut into 1-inch pieces 2 tablespoons olive oil Salt and pepper to tasteInstructions:
For the Roasted Vegetables:
1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, combine the vegetables, olive oil, salt, and pepper.
Toss to coat.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 20-25 minutes, or until tender and slightly browned.
For the Pasta:
1.
Bring a large pot of salted water to a boil.
2.
Cook the pasta according to the package instructions.
3.
Drain the pasta and set aside.
To Assemble the Dish:
1.
In a large saucepan, combine the heavy cream, Parmesan cheese, and pesto.
Bring to a simmer over medium heat, stirring constantly.
2.
Add the pasta to the sauce and stir to coat.
3.
Add the roasted vegetables and stir gently to combine.
4.
Season with salt and pepper to taste.
To Serve:
Serve immediately topped with additional Parmesan cheese, if desired.
Tips:
For a richer flavor, use homemade pesto instead of store-bought.
You can add other vegetables to the roasting pan, such as mushrooms, carrots, or broccoli.
If you don’t have heavy cream, you can use whole milk instead.
Serve this dish with a side of crusty bread to soak up the delicious sauce.

Roasted Veggie Delight Creamy Pesto Pasta Symphony

Bynews dail

By news dail

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