Pasta with Roasted Vegetables and Garlic Broth

Ingredients

  • 1 14 1/2-ounce can vegetable broth or low-salt chicken broth
  • 3 tablespoons olive oil
  • 1 red onion
  • 2 carrots
  • 2 bell peppers
  • 1 small fennel bulb
  • ½ cup fresh basil
  • + 3 more ingredients
    • 1 pound penne pasta
    • 12 large garlic cloves
    • 2 cups grated Parmesan cheese

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. Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about ...

View full recipe at Epicurious

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