Roasted vegetables make this creamy pasta feel light and fresh. It comes together quickly since the vegetables roast while the noodles and creamy white wine sauce cook. It's part pasta primavera, part alfredo, and always satisfying!
Prep Time20mins
Cook Time30mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Servings: 6
Author: Mandy Jackson
Ingredients
For the Pasta
1poundfettuccine
1red bell pepper,cut into 1-inch pieces
1yellow onion,cut into 1-inch pieces
1cupasparagus tips(from about 1 pound of asparagus)
1cupbroccoli florets
1pintgrape tomatoes
1/4cupolive oil
1teaspoonkosher salt
1/2teaspoonblack pepper
For the Sauce
2tablespoonsunsalted butter
3garlic cloves,minced
1/2cupdry white wine
1pinthalf and half(2 cups)
3/4cupfreshly grated parmesan cheese
Directions
Bring a large pot of salted water to a boil and cook the noodles according to package directions.Preheat oven to 400 degrees. Toss the vegetables with the olive oil, salt, and pepper on a large sheet pan. Spread in a single layer and roast for 15-20 minutes, until tomatoes begin to burst.Meanwhile, melt the butter in a large pan with high sides over medium heat. Add the garlic and cook for 1 minute, stirring frequently. Pour in the white wine and simmer for 3 minutes. Stir in the half and half and cook 2-3 minutes, just until heated through. Remove the pan from the heat and stir in the parmesan cheese.Add the strained noodles to the pan with the sauce and stir vigorously for 2 minutes, until sauce is thick and evenly coats the noodles. Stir in the roasted vegetables and serve immediately.
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