3-4 cups broccoli florets
3-4 large carrots, peeled and sliced into thin rounds
1 red bell pepper, cut into strips and halved
4 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon black pepper, divided
3 tablespoons butter
1 large onion, chopped
6 large garlic cloves, chopped
1 medium zucchini, sliced into ½” thick half moons
2 pints heavy cream
1, 8-ounce container grated parmesan cheese
½ cup shredded Mexican blend cheese
2 teaspoons granulated garlic powder
1-pound pasta, cooked al dente in salted water
Preheat oven to 375 degrees.
Cover a large cookie sheet with foil. Spread broccoli, carrots, and red peppers in an even layer. Drizzle generously with olive oil and season with ½ teaspoon each of the salt and pepper. Toss with your hands until well coated. Cover with another layer of foil and bake for 30 minutes while you prepare the rest of the dish and until the veggies are fork tender.
In a large deep skillet melt the butter over medium high heat. Sauté the onions and garlic until soft and fragrant, about 2 minutes. Add the zucchini and cook, stirring occasionally until lightly browned and tender.
Add the heavy cream to the pan and let boil over high heat for about 5-7 minutes until it begins to reduce. Add the carrots, broccoli, and red peppers to the sauce. Let boil, stirring frequently for another 5 minutes. Gradually add the parmesan, shredded cheese, garlic powder, and remaining salt and pepper.
Add the pasta to the sauce and cook for 2 more minutes, tossing until pasta is well coated with creamy goodness!
Serve with salad (to make yourself feel better about all of that decadent cheese sauce) and devour!!