Garlicky Roasted Pepper Penne
with Toasted Panko & Parmesan
- Wheat
- Milk
Get ready for what will quite pasta-bly one of the best pasta nights you’ve ever had. All jokes aside, though, once you’ve made a pasta sauce with oven-roasted veggies, you may never go back. Toss tomato, bell pepper, and garlic onto one lucky baking sheet and roast until tender. Stir the roasted veggies with al dente penne coated in a creamy tomato sauce and top everything with crisp toasted panko and a sprinkle of umami-packed Parmesan. It’s positively pasta-rrific!
Ingredients
1 unit
Bell Pepper
2 unit
Tomato
1 unit
Penne Pasta
(Contains: Wheat)
1 unit
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Garlic Powder
1 unit
Italian Seasoning
1 unit
Tomato Paste
1 unit
Cream Cheese
(Contains: Milk)
1 unit
Parmesan Cheese
(Contains: Milk)
2 clove
Garlic
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Cut tomatoes into ½-inch wedges. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
Place bell pepper halves, cut sides up, on one side of a baking sheet; drizzle each half with olive oil and rub to coat. Season with salt and pepper. Toss tomatoes on empty side of sheet with a drizzle of olive oil, salt, and pepper. Add garlic packet to sheet and roast on middle rack until veggies are browned and tender, 20-25 minutes. Carefully transfer to a cutting board. Once cool enough to handle, roughly chop tomatoes and thinly slice bell pepper into strips. Mash garlic with a fork to form a paste.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain and set aside.
While pasta cooks, melt 1 TBSP butter (2 TBSP butter for 4 servings) in a large pan over medium-high heat. Add half the panko and ¼ tsp garlic powder; season with salt and pepper (use all the panko and ½ tsp garlic powder for 4). Cook, stirring occasionally, until panko is toasted and golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a drizzle of olive oil in same pan over medium-high heat. Add roasted veggies, mashed garlic, tomato paste, Italian Seasoning, and remaining garlic powder; stir to combine (add a pinch of chili flakes from your pantry if you like things spicy!). Add cream cheese and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings); stir until sauce is creamy. Season generously with salt and pepper. Add drained pasta and 1 TBSP butter (2 TBSP for 4); stir until coated. (If needed, add more pasta cooking water a splash at a time.)
Divide pasta between bowls and top with Parmesan and toasted panko.
