Pasta with Roasted Vegetables and Garlic Broth

Name: Pasta with Roasted Vegetables and Garlic Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, cut into 2 x 1/2-inch strips; 2 bell peppers, cut into 1/2-inch strips; 1 small fennel bulb, trimmed, cut into 1/2-inch strips; 1 red onion, cut into 1/2-inch wedges; 12 large garlic cloves, unpeeled; 3 tablespoons olive oil; 1 14 1/2-ounce can vegetable broth or low-salt chicken broth; 2 cups grated Parmesan cheese; 1/2 cup chopped fresh basil; 1 pound penne pasta, freshly cooked

Servings: persons

1
Preheat oven to 400F.
2
Mix first 6 ingredients in large bowl.
3
Spread vegetables and garlic on baking sheet.
4
Sprinkle with salt and pepper.
5
Roast until just tender, stirring occasionally, about 30 minutes.
6
Peel garlic and place in medium saucepan.
7
Add broth and simmer until reduced by half, about 10 minutes.
8
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot.
9
Toss over low heat until sauce coats pasta but remains slightly soup-like.
10
Season with salt and pepper.

1277

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 carrots, cut into 2 x 1/2-inch strips, 2 bell peppers, cut into 1/2-inch strips, 1 small fennel bulb, trimmed, cut into 1/2-inch strips, 1 red onion, cut into 1/2-inch wedges, and more.

Yes, Pasta with Roasted Vegetables and Garlic Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!