This recipe can be prepared in 45 minutes or less.
Make this with vegetable broth for a meatless main course.
Recipe information
Yield
Serves 6
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
Preparation
Step 1
Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Step 2
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
Step 3
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
