Roasted Pepper Pasta Primavera

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 560 cal
• 18g protein
• 68g carbs
• 24g fat
• 6g fiber

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Ingredients

• 12 oz short pasta such as penne or rigatoni
• 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
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream or half-and-half
• 3/4 cup grated Parmesan
• 1/3 cup fresh basil
• 1 lemon
• 1 cup reserved pasta water

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 and seed the bell peppers, then cut them into 1-inch strips and chunks. Slice the zucchini into half-moons, halve the cherry tomatoes, and cut the red onion into thin wedges. Smash and peel the garlic cloves.
3. 3Toss all the vegetables and garlic on the sheet pan with most of the olive oil, salt, black pepper, and smoked paprika until glossy and evenly coated. 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 sweetly fragrant and the tomatoes have burst.
5. 5Meanwhile, cook the pasta until just shy of al dente according to package timing. Before draining, scoop out a cup of the starchy pasta water and set it aside. Drain the pasta.
6. 6Transfer one-third of the hottest roasted peppers and garlic to a blender or tall jar. Add a splash of pasta water and blend until smooth to create a silky roasted-pepper sauce base.
7. 7Return the drained pasta to the warm pot over low heat. Pour in the blended pepper sauce, the cream, and most of the Parmesan. Toss vigorously, adding pasta water a few tablespoons at a time until a glossy sauce coats every piece.
8. 8Fold in the remaining roasted vegetables and tomatoes so they stay chunky and colorful. Warm everything together for 1 to 2 minutes.
9. 9Off the heat, tear in the fresh basil, squeeze over the lemon juice, and drizzle the last of the olive oil. Toss once more, taste for salt, and finish with the remaining Parmesan. Serve immediately while the peppers still taste smoky-sweet.