Marvelous Maleah

Elevate your weeknight dinner routine with "Marvelous Maleah," a vibrant and comforting dish that combines the wholesome goodness of roasted vegetables with the creamy decadence of a parmesan-infused sauce. This recipe brings together perfectly al dente penne pasta, sweet caramelized cherry tomatoes, zucchini, and bell peppers, all tossed in a luscious garlic cream sauce brightened with fresh basil. Roasting the vegetables at 400°F enhances their natural sweetness and creates a subtle smokiness that pairs beautifully with the velvety sauce. Finished with a sprinkle of red pepper flakes for a gentle kick, this 45-minute, easy-to-make pasta is perfect for busy nights yet elegant enough for company. Serve with a side of crusty bread or a crisp garden salad for a complete, satisfying meal. Keywords: roasted vegetable pasta, creamy garlic parmesan sauce, easy pasta recipe, weeknight dinners, vegetarian pasta recipes.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 1.5 cups cherry tomatoes
• 1 large zucchini
• 1 bell pepper
• 3 tbsp olive oil
• 3 garlic cloves
• 1 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.25 cup fresh basil leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice the cherry tomatoes in half, cut the zucchini into half-moons, and dice the bell pepper into bite-sized pieces.

Step 3

Place the vegetables on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the oven for 18-20 minutes, stirring halfway through, until lightly caramelized and tender.

Step 5

While the vegetables are roasting, cook the penne pasta in a large pot of salted boiling water according to the package instructions. Reserve 1/4 cup of pasta water before draining.

Step 6

In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute.

Step 7

Reduce the heat to low and pour in the heavy cream. Stir gently and let it warm for 2 minutes.

Step 8

Stir in the Parmesan cheese, letting it melt and create a creamy sauce. Add the reserved pasta water gradually, if needed, to achieve your desired sauce consistency.

Step 9

Season the sauce with salt, black pepper, and red pepper flakes. Taste and adjust seasoning as necessary.

Step 10

Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce.

Step 11

Gently fold in the roasted vegetables and torn fresh basil leaves.

Step 12

Serve immediately, garnished with extra Parmesan cheese and whole basil leaves if desired.

Nutrition Facts

Serving size	1320.4 grams (1320.4g)

Amount per serving	% Daily Value*
Calories	2737

Total Fat 141.70g	182%
Saturated Fat 62.90g	315%
Polyunsaturated Fat 4.30g
Cholesterol 280mg	93%
Sodium 5518mg	240%
Total Carbohydrate 288.80g	105%
Dietary Fiber 20.80g	74%
Total Sugars 27.50g
Protein 65.50g	131%

Vitamin D 0IU	0%
Calcium 550mg	42%
Iron 15mg	84%
Potassium 2139mg	46%

*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.

Source of Calories

Fat: 47.4%

Protein: 9.7%

Carbs: 42.9%