This isn’t your average pasta. Packed with nutritious veggies, crumbly bacon and the easiest garlic cheese sauce, you’ll want to have this on your weekly dinner rotation.
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. Line baking sheet with parchment paper.
Place Broccolini, zucchini and red onion on prepared pan. Drizzle with oil; sprinkle with salt and 1/4 tsp of the pepper, tossing to coat. Scatter bacon over vegetables. Bake, flipping halfway through, until vegetables are tender, about 25 minutes.
Meanwhile, in large pot of boiling water, cook pasta according to package directions; reserving 1 cup of the cooking liquid, drain. Return pasta to pot. Add cheese, remaining 1/4 tsp pepper and 1/2 cup of the reserved cooking liquid; stir until cheese is melted, adding more cooking liquid, as needed, to make thin sauce. Add vegetables to pot; stir to coat. Divide among bowls; sprinkle with chives.
Test Kitchen Tip: Always save some of the cooking liquid before draining pasta. When tossing the Italpasta pasta with the sauce, add some of the cooking liquid to add body to the sauce and help it bind to the pasta.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 607 mg
- Sugars 8 g
- Protein 16 g
- Calories 573
- Total fat 32 g
- Potassium 624 mg
- Cholesterol 59 mg
- Saturated fat 15 g
- Total carbohydrate 55 g
%RDI
- Iron 20
- Folate 73
- Calcium 11
- Vitamin A 27
- Vitamin C 114
