Pasta Recipe

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Servings: 6 servings Difficulty: Intermediate
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Creamy vegetable pasta with roasted tomatoes and fresh basil
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This vibrant Italian-inspired dish combines tender shell pasta with a rich, creamy sauce loaded with garden-fresh vegetables. Sliced carrots, zucchini, bell peppers, and tomatoes simmer together to create a robust base, infused with aromatic garlic and fresh basil. The sauce is finished with a velvety blend of light cream, tomato paste, and sharp Parmesan cheese, resulting in a comforting yet sophisticated meal. It’s perfect for a cozy weeknight dinner or a light summer lunch.

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Pasta Recipe

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 servings Calories: 478.2

Description

This vibrant Italian-inspired dish combines tender shell pasta with a rich, creamy sauce loaded with garden-fresh vegetables. Sliced carrots, zucchini, bell peppers, and tomatoes simmer together to create a robust base, infused with aromatic garlic and fresh basil. The sauce is finished with a velvety blend of light cream, tomato paste, and sharp Parmesan cheese, resulting in a comforting yet sophisticated meal. It's perfect for a cozy weeknight dinner or a light summer lunch.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil and cook the shell pasta according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
  2. In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat. Add the sliced carrots, chopped onion, red onion, and minced garlic. Sauté for about 15 minutes until the vegetables begin to soften.
  3. Cover the skillet and let the vegetables simmer for an additional 15 minutes, stirring occasionally to prevent sticking.
  4. Add the sliced tomatoes, zucchini, chopped bell pepper, white wine, salt, pepper, and sugar to the skillet. Stir well to combine.
  5. Reduce heat to low, cover, and simmer the vegetable mixture for 45 minutes until the vegetables are tender and the sauce has thickened slightly.
  6. While the vegetables simmer, prepare the cream sauce. In a separate small saucepan, melt the butter over very low heat. Whisk in the flour to create a roux, cooking for 1-2 minutes without browning.
  7. Gradually whisk in the heated light cream (or half and half) and the tomato paste into the roux. Continue whisking until the mixture is smooth and thickened.
  8. Pour the cream sauce into the skillet with the cooked vegetables. Stir in the grated Parmesan cheese and fresh basil until fully incorporated.
  9. Add the cooked shell pasta to the skillet. Toss gently to coat the pasta evenly with the vegetable and cream sauce. Add reserved pasta water if needed to adjust consistency.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 478.2kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 5.8g29%
Cholesterol 26.4mg9%
Sodium 982.8mg41%
Total Carbohydrate 78.7g27%
Dietary Fiber 13.2g53%
Sugars 40.1g
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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