Pasta Primavera with Roasted Vegetables (Print Version)

Italian pasta tossed with roasted seasonal vegetables, garlic, and Parmesan for a light yet satisfying weeknight meal.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 medium yellow squash, sliced
04 - 1 red bell pepper, cut into strips
05 - 1 yellow bell pepper, cut into strips
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup broccoli florets

→ Seasonings & Aromatics

09 - 3 tablespoons extra virgin olive oil, divided
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - 1/2 cup freshly grated Parmesan cheese
16 - 2 tablespoons chopped fresh basil or parsley
17 - Lemon wedges, optional

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on the prepared sheet. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in a single layer.
03 - Roast for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
05 - In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant.
06 - Add roasted vegetables and cooked pasta to the skillet. Toss gently, adding reserved pasta water a little at a time to loosen, if needed.
07 - Remove from heat. Stir in half the Parmesan and fresh basil or parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Helpful Hints:

01 -
  • It cleans out your vegetable drawer and makes you look like you planned it all along.
  • The roasted vegetables develop a sweetness and char that no amount of boiling could ever give you.
  • You can serve this to vegetarians, pasta lovers, and people who claim they dont like vegetables, and everyone leaves happy.
  • It reheats beautifully for lunch the next day, sometimes tasting even better once the garlic has had time to settle in.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the olive oil cling to the pasta and creates a light sauce instead of leaving everything dry and separated.
  • Roasting the vegetables at a high temperature is essential, anything lower and they'll steam and turn mushy instead of developing those sweet caramelized edges.
  • Add the garlic to the skillet at the very end and watch it closely, burnt garlic will make the whole dish taste bitter and there's no coming back from that.
  • Let the pasta and vegetables sit together in the skillet for a minute off the heat before serving, it gives the flavors time to marry and the cheese time to melt.
03 -
  • Use a mix of colorful vegetables, it's not just for looks, different colors mean different flavors and nutrients, and the variety keeps every bite interesting.
  • Toss the hot pasta with the Parmesan off the heat, adding it while the pan is still on the burner can make the cheese clump and turn greasy instead of melting smoothly.
  • If your vegetables are browning too quickly in the oven, lower the temperature to 200°C (400°F) and give them a few extra minutes, every oven runs a little differently.
  • For a creamier version, stir in a few tablespoons of heavy cream or a dollop of ricotta at the end, it turns the dish into something richer without losing the fresh vegetable flavor.
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