Roasted Pasta Primavera with Alfredo Sauce
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Where fresh vegetables meet indulgent Alfredo perfection
A colorful mix of roasted vegetables adds both texture and brightness, while juicy tomatoes cut through the richness for a perfectly balanced dish. 🍅 The Alfredo sauce, made with parmesan and mascarpone, brings a luxurious creaminess that coats every piece of pasta beautifully. 🧀🍝 It’s comfort food that still feels fresh, satisfying, and just a little bit indulgent .
Roasted Pasta Primavera with Alfredo Sauce
Yield: 6 servings
4 garlic cloves, sliced
1 yellow squash, sliced
1 large zucchini, sliced
1 red onion, sliced
1 bunch asparagus, sliced into 1-inch pieces
1 cup cherry tomatoes
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
Red pepper flakes, to taste
1 pound penne or farfalle (bowtie pasta)
Alfredo Sauce Recipe
Preheat the oven to 425°F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another large baking sheet and arrange evenly over the baking sheets. Bake until tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Add Alfredo sauce in batches until desired consistency. Add pasta water if needed. Taste and season the pasta with salt and pepper. Serve immediately.
Alfredo Sauce
Yield: enough for 1 lb pasta
2 tablespoons unsalted butter
2 garlic cloves, minced
6 ounces mascarpone or cream cheese, room temperature
2 cups whole milk, warmed
1 cup shredded parmesan cheese, plus more to taste
Salt and pepper, to taste
Heat a skillet over medium heat and melt the butter. Add the garlic and sauté it for 30 seconds to 1 minute, ensuring it doesn't burn. Pour in the warmed milk, cream cheese cubes, Parmesan cheese, and pepper. Stir with a wooden spatula to dissolve the cream cheese into the sauce. Reduce the heat to low and simmer for 5 minutes, stirring occasional. Add the pasta to the skillet and use kitchen tongs to combine it with the creamy Alfredo sauce. Serve it topped with additional Parmesan cheese.
Equipment List:
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Bright, bold, and endlessly satisfying—this is Greek comfort food done the Feed Your Soul way. In this fast + flavorful 30-minute virtual class, Chef Stacy will show you how to build a gyro-worthy meal with juicy chicken, lemon potatoes, and fresh, creamy accompaniments you’ll want to make on repeat. Join us on Wednesday, 4/1/26 @5:30 PM PST!
Menu:
• Chicken Gyros
• Greek Lemon Potatoes
• Bonus Recipe: Tzatziki Sauce
• Bonus Recipe: Homemade Pita Bread
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