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Summer Pasta with Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz uncooked penne pasta
  • 2 medium zucchini diced
  • 2 cups cherry tomatoes halved
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 1/2 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh basil chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Add the uncooked pasta, zucchini, cherry tomatoes, bell pepper, and garlic to the baking dish.
  3. Pour the vegetable broth and heavy cream over the vegetables and pasta, then stir in 1 cup mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper.
  4. Cover tightly with foil and bake for 35 minutes, stirring once halfway through.
  5. Remove foil, sprinkle with remaining 1 cup mozzarella and the fresh basil, and bake uncovered for 5 more minutes until cheese is melted and golden.
  6. Let rest for 5 minutes before serving.