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A woman's hand holding a plate full of creamy penne pasta mixed with roasted vegetables.

Creamy Pasta with Roasted Summer Squash and Broccoli

Sara
A creamy pasta recipe with roasted broccoli, roasted yellow squash sliced red onions,, a little seasoning, and Parmesan cheese. This is a small batch roasted vegetable pasta recipe that makes two servings as a meal, or four servings as a side!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 656 kcal

Ingredients
 
 

  • 1 tbsp. Avocado Oil
  • Salt and freshly cracked Black Pepper to taste
  • 2 cups sliced / cut Yellow Squash
  • 2 cups fresh Broccoli Florets
  • 1 cup sliced Red Onion
  • 1 tbsp. Unsalted Butter
  • 2 cloves Garlic minced
  • 1/2 tsp. Italian Seasoning
  • 1/4 tsp. Crushed Red Pepper optional
  • 1/2 cup Heavy Cream
  • 1/3 cup freshly shredded Parmesan Cheese
  • 8 oz. Penne Pasta
  • fresh Lemon Juice to taste

Instructions
 

  • Prep the Vegetables. Preheat the oven to 425 F. Place a sheet of parchment paper onto a large, rimmed baking sheet. Cut the vegetables into bite-size pieces, as equal in size as possible to one another. Toss the cut veggies in a large mixing bowl with avocado oil, a generous pinch of salt, and a pinch of freshly cracked black pepper until the veggies are throughly coated.
    A glass mixing bowl full of chopped broccoli, red onion, and yellow squash.
  • Roast the Vegetables. Spread the vegetables out onto the prepared baking sheet, leaving room between each piece so they will roast properly. Pop the vegetables into the pre-heated oven and set a timer for 15 minutes.
    A rimmed baking sheet with chopped yellow squash, broccoli, and red onions spread out on top of it.
  • Boil the Pasta. While the veggies roast, bing a large pot of salted water to a boil, then add your pasta shape of choice. Boil until al dente, which is about one minute less than the package directions. Once the pasta is cooked, reserve one cup of pasta water (set it aside), then drain the pasta.
  • Make the Pasta Sauce. While the veggies roast and the pasta boils, make the pasta sauce! Melt one tablespoon of unsalted butter in a non-stick pan over medium heat. Stir in the minced garlic, Italian seasoning, crushed red pepper (if using), and a pinch of salt. Cook for about one minute.
    A wooden spatula stirring minced garlic into seasoned melted butter in a stainless steel pan.
  • Stir in the heavy cream, and cook for about 5-6 minutes (stirring occasionally) until thickened. Once you can drag a spatula across the bottom of the pan and the sauce stays separated on either side of it, it’s ready. Turn the heat beneath the pan to the lowest setting, and let the sauce rest.
    A skillet full of creamy sauce being stirred with a wooden spatula.
  • Check the Roasted Vegetables. Around this time, the vegetables should be ready. You’re looking for the edges of the vegetables to have a browned, crunchy texture. Note: If the vegetables aren’t quite browned and slightly crispy, roast them for another 5-7 minutes until they are ready.
    A wooden spatula scraping roasted vegetables together on a metal sheet pan.
  • Toss Everything Together. Add the cooked pasta, roasted vegetables, parmesan cheese, a splash of pasta water, and a squeeze of lemon juice to the pan with the pasta sauce. Toss everything together until both the pasta and vegetables are coated in cream sauce.
    A skillet full of creamy Parmeasn sauce, cooked penne pasta, roasted vegetables and finely shredded parmesan.
  • Make the Sauce Creamier (f you want). Add the reserved pasta water to the pasta, only 2-3 tablespoons at a time, until the sauce has a texture that looks good to you. Taste the pasta and season with more salt, pepper, or lemon juice if desired.
    A skillet full of creamy penne pasta mixed with roasted vegetables. A wooden spatula rests inside of it.
  • Serve. Divide the pasta between warm bowls, and garnish with more Parmesan cheese. Serve warm with a bright green salad or some crusty bread on the side.
    A yellow plate full of creamy penne pasta mixed with roasted vegetables. A piece of parmesan rests in the background.

Notes

Dehydrate the squash for more crispiness. Squash has a high water content, so if you want it crispy, pull some of that moisture out first. Slice it, lay the slices onto a wire rack over a baking sheet, and sprinkle with salt. Let them sit for a bit, then pat them dry before tossing with the other veggies and roasting.

Nutrition

Serving: 1servingCalories: 656kcalCarbohydrates: 107gProtein: 28gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 357mgPotassium: 1088mgFiber: 9gSugar: 13gVitamin A: 1343IUVitamin C: 108mgCalcium: 391mgIron: 3mg
Keyword creamy vegetable pasta, roasted vegetable pasta
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