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Roasted Vegetable and Parmesan Pasta

Roasted Vegetable and Parmesan Pasta - Cooking In Cleveland
Roasted Vegetable and Parmesan Pasta

Do you ever have one of those days where you’re craving pasta but feel like you need to eat a big ass salad?  Like one of those days where it’s a Monday and the week is already kicking your ass so you want some cheesy, yummy comfort food but you want to start off the week on a good foot?  This is a dinner for when you’re having one of those days.  It involves a few different pots and pans going at once, so i’m listing this as a Sunday Dinner, but full disclosure, I made it on a Monday in about an hour, so its totally do-able during the week.

I know this looks like a lot of ingredients and spices, but really, I was just out of dried Italian seasoning…so I had to make my own.

So one thing to note about this pasta is that I elected to make my own parmesan sauce for this pasta.  It’s a really quick and pretty light recipe that doesn’t leave you with a very saucy pasta dish.  If you like a lot of sauce, you probably are going to want to make a full blown Alfredo.  I wanted this pasta to maintain some lightness and just have a hint of the parmesan flavoring throughout it.  The sauce might seem a bit intimidating, but I promise, once you make it one time, you won’t need a recipe.

Also want to talk about wine?  I served this dish with California Cabernet Sauvignon (a 2013 Lake County from Shannon Ridge).  This particular wine was from a high elevation vineyard which lends itself to a really rich and distinct flavor.  This wine is sustainably farmed which I like to support–and is often a rarity in grocery store wines around here, so I like to keep an eye out.  I loved this wine and will definitely look out for it in the future.  It was a nice bold wine but I thought that it complimented all of the complex flavors that this dish had going on without overpowering anything.  It has a really nice cherry and blackberry flavor with notes of black pepper and cedar.  It’s only 13.9% ABV so its not crazy overpowering for a Cabernet, either.  I highly recommend checking it out.

Print Recipe
Roasted Vegetable and Parmesan Pasta
Course Main Dish
Cuisine Italian, Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Place a medium pot of water on the stove to boil and add a generous pinch of salt.
  2. Add the asparagus and broccoli to a parchment lined sheet pan and roast in the 400 degree oven for 10 minutes. Flip at about 5 mins. After 10 minutes, remove the sheet pan from the oven and set aside.
  3. Add the pasta to the boiling water and cook according to package directions. Reserve 1/2 cup of pasta water to help thin out the sauce if you need it.
  4. Add the sliced chicken sausage to a skillet over medium-high heat and allow it to brown. Once you flip it, add the zucchini and cover to soften.
  5. In the meantime, add the butter to a small saucepan over medium heat and melt. Once the butter is melted, add in about 2 tbsp of all purpose flour and whisk briskly to combine. Once it starts smelling nutty, add in the 1/3 cup of heavy cream and stir briskly. Add in about 1/2 of the parmesan and stir. It will begin to thicken and probably be too thick, so go ahead and add in the vegetable stock slowly. Add the remaining parmesan cheese and continue whisking. The sauce will simmer and thicken. You can add the reserved pasta water now if you think the sauce is too thick. I normally do add in the pasta water because I like a thin sauce. Add the Italian seasoning at the end and whisk to combine.
  6. After the zucchini is softened and the chicken sausage is brown, add in the broccoli and asparagus and stir to combine. Add in the cooked pasta and pour the parmesan sauce over all of it.
  7. Finish off the pasta with the lemon zest and enjoy! Topping with additional parmesan is optional but highly encouraged. You earned it.
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Rachel Gatalica

Welcome to Cooking in Cleveland! I want to share delicious, healthy and approachable recipes with you. I want to help highlight local Cleveland artisans and events and put a focus on using local foods!
  • Brainstorming future goals and plans for @cooking_in_cleveland this evening with a #dairyfree #decaflatte and a snuggly puppy by my side.  So grateful for everyone that has followed along so far.  I can't wait for what's to come! #wordpressbloggergirl #staytuned  #nespressomoment
  • Sorry I've been so MIA, but I've  been working on a rebrand for the blog. Stay tuned for good things ahead!! #cookingincleveland #foodblogger #beginningblogger #iphonephoto
  • While on the #Whole30 challenge, the unthinkable happened…I learned to LIKE cauliflower.  I blame this recipe and some of the other stir fry dishes we made that used fresh cauliflower rice.

This dish is mostly #Whole30 compliant except for any additions you might make to this recipe such as #Sriracha for added heat or swapping soy sauce instead of the coconut aminos.

Check out the link in my bio and let me know what you think!

#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Oooh baby tomorrow we're back...and we're turning this shitload of vegetables into a delicious (and quick) dinner tomorrow. .
For real, under 35 minutes from start to finish and hacks to make it even easier if you're feeling super lazy. .
Check back tomorrow 😘
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#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Today marks #day30 on my #Whole30 challenge!  To celebrate, i’m sharing one of my favorite #Whole30 compliant recipes.
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This yummy soup comes together in no time and can be made from staples you can likely find in your pantry, garden or local farmers market!
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Check out the link in my bio for the recipe!! Also if you haven’t signed up for our email blasts yet, make sure you check out the widget at the bottom of the website!  We’re sending monthly recaps of all the recipes we post as well as links to our social media pages.

#CookinginCleveland #whole30 #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors #soup
  • This week on Cooking In Cleveland, i’m sharing a really healthy and quick dinner that is equal parts filling and delicious.  I’m also talking a little bit about the #Whole30 challenge that we’re in the middle of and being honest about some of the highs and lows we’ve experienced on the plan.

This recipe is a really delicious grain-free dinner option and I’m wiling to bet you won’t really miss the pasta.  Click the link in my bio to check out the recipe!

#cookingincleveland #whole30 #zoodles #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors
  • After a break last week I am back and sharing a yummy pasta dish!  We’re not just cooking with wine this week, i’m also talking about a yummy Italian wine that I paired with this meal.

Click on the link in my bio to check out the recipe.  Make sure you let me know if you decide to either try the pasta or just the wine!

#cookingincleveland #winenot #ItalianWine #PastaPlease #CleFoodBlogger #delightfuldinner #foodblog #drunknoodles
  • Want a sneak peek of tomorrow’s recipe post?  It’s too good not to share!  The recipe will go live at 5 am and the link will be posed in my bio.

#drunknoodles #CookingInCleveland #SneakPeek #SundayDinner #homemadeitalian #CleFoodBlog #FoodBlogger #recipetesting #deliciousdinner
  • Starting our #whole30 a week from tomorrow and trying to plan out some more plant focused recipes in the meantime.  This BBQ chicken salad was full of flavor and healthy crunchy vegetables.  Thinking of sharing the recipe soon...can you call a salad a recipe?
  • Last night was epic!  Thanks to @altonbrown for putting on such an amazing show!! #cookingincleveland  #altonbrownlive #cleveland  #clevelandblogger #CLEfoodblog

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