Susan's Vegas Pasta Vegas Baby Vegas

Get ready to dazzle your taste buds with the vibrant flavors of *Susan's Vegas Pasta Vegas Baby Vegas*, a dish that’s as bold and colorful as its name suggests! This roasted vegetable pasta pairs tender penne with caramelized zucchini, bell peppers, and cherry tomatoes, all roasted to perfection to bring out their natural sweetness. Elevated with aromatic garlic, a zesty hint of lemon, and a touch of red pepper heat, this recipe strikes the perfect balance of freshness and comfort. Finished with fragrant basil, Parmesan cheese, and a sprinkle of spice, it’s an irresistible crowd-pleaser that’s easy to make and perfect for weeknight dinners or special occasions. Ready in just under 40 minutes with simple ingredients, this flavorful pasta will have everyone saying, "Vegas, baby!"

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces penne pasta
• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1.5 cups cherry tomatoes
• 4 tablespoons olive oil
• 3 large garlic cloves
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 0.5 cup fresh basil leaves
• 0.5 cup Parmesan cheese, shredded
• 0.25 teaspoons red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and chop the zucchini and bell peppers into bite-sized pieces. Leave the cherry tomatoes whole.

Step 3

Spread the chopped vegetables onto a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of salt and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 5

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 0.5 cup of pasta water before draining.

Step 6

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 7

Stir in the drained pasta, roasted vegetables, lemon juice, and lemon zest. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

Step 8

Remove from heat and fold in fresh basil leaves and half of the Parmesan cheese. Adjust seasoning with additional salt and pepper if desired.

Step 9

Serve the pasta warm, garnished with the remaining Parmesan cheese. For a touch of Vegas glam, sprinkle a few extra red pepper flakes on top for a bold finish.

Nutrition Facts

Serving size	(636.8g)

Amount per serving	% Daily Value*
Calories	1483.6

Total Fat 20.6g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0g
Cholesterol 60mg	0%
Sodium 3154.0mg	0%
Total Carbohydrate 261.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 5.9g
Protein 64.9g	0%

Vitamin D 12IU	0%
Calcium 721.8mg	0%
Iron 14.0mg	0%
Potassium 1314.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.4%

Protein: 17.4%

Carbs: 70.2%