Pasta Primavera with Parmesan Cream Sauce
 
 
Pasta primavera - a classic restaurant-style pasta dish made with plenty of roasted vegetables and a luscious parmesan cream sauce.
Yield: 4-6 servings
Ingredients
  • 2 tbsp olive oil
  • 2 red bell peppers, seeded and thinly sliced
  • 2 zucchini, halved lengthwise and thinly sliced
  • 1 tsp red pepper flakes
  • salt and black pepper, to taste
  • 1 lb penne
  • 8 oz mascarpone cheese
  • 1 cup grated parmigiano-reggiano
  • ½ cup whole milk
Instructions
  1. Heat oven to 450F. Line a sheet pan with parchment paper and set aside.
  2. In a large bowl, toss together the olive oil, red bell peppers, zucchini, and red pepper flakes until well combined. Spread on the prepared baking sheet and season to taste with salt and black pepper. Roast for 20 minutes, or until the vegetables are caramelized and cooked through.
  3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  4. Heat the mascarpone cheese, parmigiano-reggiano, and milk together in a medium saucepan until the cheeses have melted and the sauce has thickened slightly, about 4-5 minutes. Season to taste with salt and black pepper.
  5. Toss the cooked pasta with the roasted vegetables and parmesan cream sauce. Serve immediately.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/pasta-primavera-with-parmesan-cream-sauce.html