Pasta Primavera
Serves: 2
What better way to use up some fresh summer veggies than turning them into a creamy and cheesy pasta? Oven roasted veggies and chicken tossed with some cooked pasta, cream, and cheese to make a super easy weeknight pasta dinner!
Ingredients:
260g chicken – I used thighs, breasts/tenders also work
170g penne
1 tomato
1 zucchini
1/4 cup parmesan, or 3 tbsp nutritional yeast
italian seasoning, salt, pepper, to taste
2 garlic cloves
2 tbsp heavy cream
2 tbsp (or more) milk
2 tbsp butter
oil
Method:
1. Preheat oven to 400°F.
2. Mince garlic, cut zucchini into half-moons and tomato into 1/4-inch pieces. Add veggies to half a parchment-lined baking sheet, seasoning with oil, italian seasoning, salt, pepper, and half the minced garlic.
3. Cut chicken into bite-sized pieces, and season with the same seasonings, then transfer to the other half of the baking sheet. Bake for 15-20 mins.
4. Bring a large pot of salted water to a boil. Cook penne until al dente, strain and reserve 1/4 cup pasta water.
5. Return the pasta to the pot and place on the stove over medium, adding in the roasted veggies, cream, milk, remaining garlic, parm/nooch, butter, and some pasta water. Season with salt and pepper, and cook to heat and combine.
6. Serve, topped with the chopped chicken and optionally more cheese.
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