Pasta Primavera with Roasted Vegetables (Print Version)

Vibrant Italian pasta dish with roasted seasonal vegetables, garlic, olive oil, and Parmesan. A satisfying vegetarian main course ready in 40 minutes.

# Ingredients 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

# Directions:

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 vegetables 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 the 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.

# Expert Tips:

01 -
  • It clears out your vegetable drawer and somehow makes you feel like a genius instead of lazy.
  • The roasted vegetables taste sweet and caramelized, not like sad steamed leftovers.
  • You can eat it warm on a cold night or cold straight from the fridge the next day.
  • It comes together in under an hour with almost no actual effort.
02 -
  • Do not crowd the vegetables on the baking sheet or they will steam instead of roast and you will lose that caramelized flavor.
  • Reserve the pasta water before draining because it is the secret to making the dish creamy without adding cream.
  • Add the garlic at the very end because it burns fast and turns bitter if you roast it with the vegetables.
03 -
  • Use a mix of colorful vegetables because we eat with our eyes first and a vibrant plate makes everything taste better.
  • Toss the hot pasta with half the Parmesan off the heat so it melts into a sauce instead of clumping into greasy bits.
  • If your vegetables are not browning, turn on the broiler for the last two minutes but watch them closely so they do not burn.
  • Fresh herbs at the end are not optional, they wake up the whole dish and make it taste alive instead of flat.
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