Brown Butter Garden Vegetable Pasta Bake

Fresh vegetables from the garden, a creamy brown butter sauce, and lots of cheese make this Brown Butter Garden Vegetable Pasta Bake a real treat. It's a hearty dish that's great for a family dinner or a get-together with friends.

Ingredients:

• 12 oz pasta


• 1 cup broccoli florets


• 1 cup diced zucchini


• 1 cup diced bell peppers


• 1 cup cherry tomatoes, halved


• 1/2 cup diced onion


• 4 cloves garlic, minced


• 1/2 cup unsalted butter


• 1/4 cup all-purpose flour


• 2 cups milk


• 1 cup grated Parmesan cheese


• Salt and pepper to taste


• 1/4 cup breadcrumbs


• 2 tbsp chopped fresh parsley

Instructions:

Before you start cooking, heat the oven to 375F 190C

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Put the butter in a big pan and melt it over medium-low heat

For another three to five minutes, or until the butter turns brown and smells nutty, keep cooking

To the brown butter, add minced garlic and diced onion

It will take about one to two minutes of cooking until it smells good

Add the flour to the butter mixture and keep whisking for one to two minutes, until everything is well mixed

Slowly add the milk while whisking all the time until the sauce gets thick

Add grated Parmesan cheese and mix it in until it melts and is smooth

Add pepper and salt to taste

To the pan, add the cooked pasta, broccoli florets, diced zucchini, diced bell peppers, and cherry tomatoes

Stir the vegetables around until they are spread out evenly

Put the pasta mixture in a baking dish that has been greased

Add bread crumbs on top

After the oven is hot, bake it for 25 to 30 minutes, or until the top is golden brown and the edges are bubbly

Before serving, sprinkle with chopped fresh parsley