Pasta Primavera for One
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Penne with oven-roasted carrot, zucchini, broccoli, and cherry tomatoes, finished with butter and Parmesan.
Ingredients
- 1 small peeled and sliced carrot
- ½ small zucchini sliced or wedged
- ½ cup broccoli florets
- 3 cherry tomatoes
- 1 chopped garlic clove
- 1 tablespoon olive oil
- ¼ teaspoon Italian seasoning or herbes de Provence
- ¼ teaspoon kosher salt plus salt for pasta water
- ⅛ teaspoon coarsely ground black pepper
- ⅔ cup dry penne (2 ounces)
- 1 tablespoon salted butter
- 2 tablespoons grated Parmesan
Equipment
- baking sheet
- saucepan
- mixing bowl
Directions
- Heat the oven to 425°F.
- Spread the carrot, zucchini, broccoli, tomatoes, and garlic on a rimmed baking tray. Toss with the olive oil, Italian seasoning, ¼ teaspoon salt, and the pepper.
- Roast for about 20 minutes, until the vegetables are browned.
- While the vegetables roast, boil the penne in salted water for 5 to 8 minutes, until al dente. Drain.
- Put the roasted vegetables and penne in a bowl. Stir in the butter and Parmesan and serve warm.
Nutrition
Serving: 311g | Calories: 571kcal | Carbohydrates: 63g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 0.6g | Cholesterol: 40mg | Sodium: 936mg | Potassium: 753mg | Fiber: 5.8g | Sugar: 7.3g | Vitamin A: 9011IU | Vitamin C: 64mg | Calcium: 175mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); peeled and sliced carrot counted as carrots, ½ small zucchini (the first choice counted), ¼ teaspoon Italian seasoning or herbes de Provence (the first choice counted), ⅔ cup dry penne counted as dry pasta. Brands and portions vary, so use it only as an approximation.