Creamy Roasted Vegetable Pasta
This Creamy Roasted Vegetable Pasta is a fast dinner option packed with flavor. Cheesy, creamy sauce, perfectly cooked pasta and flavorful roasted veggies.
Servings 4 servings
- 1 cup zucchini, sliced into 1/2-inch half moons
- 1 1/2 cups small broccoli florets
- 1/2 cup halved grape tomatoes
- 1 Tbsp. + 1 tsp. olive oil, divided
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 tsp. dried basil
- 4 cloves garlic, minced
- 12 oz. short cut pasta
- 3 oz. cream cheese
- 1 cup cottage cheese
- 1/4 cup parmesan cheese
- 1 cup milk
Preheat oven to 425 degrees F. Add vegetables to a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, kosher salt and pepper. Toss to coat evenly. Bake for 15 minutes, stir and bake anotehr 5 minutes.
Meanwhile, cook pasta 2 minutes less than package directions.
While pasta is cooking, make sauce. Heat a skillet over medium heat. Add 1 teaspoon olive oil. Add garlic and saute until softened. Stir in cottage cheese, cream cheese and parmesan and cook until smooth. Whisk in milk. Cook about 5 minutes to thicken. When pasta is done, add to sauce. Stir in roasted vegetables and cook another 1 to 2 minutes. Serve.