Roasted Pepper Pasta Primavera

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 12 oz penne or rigatoni pasta
• 2 large red bell peppers
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 1 medium zucchini
• 1 pint cherry tomatoes
• 1 small red onion
• 4 garlic cloves
• 1/4 cup olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp dried Italian seasoning
• 3 cups baby spinach
• 1/2 cup heavy cream or half-and-half
• 3/4 cup grated Parmesan
• 1/3 cup fresh basil
• 1 lemon
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Bring a big pot of well-salted water to a boil for the pasta.
2. 2Core the bell peppers and cut them into 1-inch chunks. Slice the zucchini into half-moons. Halve the cherry tomatoes. Cut the red onion into wedges and smash the garlic cloves lightly, leaving them mostly whole.
3. 3Pile the peppers, zucchini, tomatoes, onion, and garlic onto the sheet pan. Drizzle generously with olive oil, sprinkle with salt, black pepper, and Italian seasoning, then toss with your hands until every piece glistens. Spread into a single layer.
4. 4Roast for 22 to 28 minutes, stirring once halfway, until the peppers are soft, lightly charred at the edges, and deeply sweet. The tomatoes should collapse and release juices.
5. 5While the vegetables roast, cook the pasta until just shy of al dente according to package timing. Reserve one cup of the starchy pasta water, then drain.
6. 6Transfer one-third of the hottest roasted peppers and the soft garlic cloves to a blender or tall cup. Add a splash of pasta water and blend until you have a smooth, vibrant orange-red sauce. Taste and season lightly.
7. 7Return the drained pasta to the pot over low heat. Pour in the blended pepper sauce and the cream. Add most of the remaining roasted vegetables and the spinach. Toss gently for 1 to 2 minutes until the spinach wilts and the sauce coats every noodle, loosening with pasta water as needed for a silky consistency.
8. 8Stir in most of the Parmesan and the juice of half the lemon. Fold in torn basil and red pepper flakes. Taste for salt and brightness.
9. 9Divide into warm bowls. Top with the leftover roasted peppers for color and crunch, extra Parmesan, more basil, and a final drizzle of olive oil. Serve immediately while the pasta is glossy and the roasted peppers still smell smoky-sweet.