Pasta Primavera With Roasted Vegetables
This Pasta Primavera is packed with flavors and nutritious vegetables! It’s roasted in about 20 minutes, making for a quick and easy weeknight dinner. Plus, you can customize with just about any vegetables you have on hand!
This Pasta Primavera with roasted vegetables is such a great way to make a dish to serve a crowd and also pack in the veggies and herbs at the same time. The herbs and the variety of vegetables are truly what makes this so special and we can’t wait for you to make it!
What you’ll love about this recipe:
Ingredients
- The Veggies – carrots, zucchinis, yellow squash, purple onion, an orange or yellow bell pepper, red bell pepper and cherry tomatoes.
- For the seasoning – extra virgin olive oil, Kosher salt and freshly ground black pepper and dried Italian herbs.
- The pasta – I like to use farfalle (bowtie pasta) but your favorite pasta will work too.
- For topping – grated Parmesan, optional.
How To Make The Pasta Primavera
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
- If you don’t have a large baking sheet, transfer half of the vegetable mixture to another heavy baking sheet and arrange evenly over the baking sheets.
- Bake until the carrots are tender and the vegetables begin to brown, stirring after 10 minutes, bake for 10 more minutes (20 minutes total).
- While the vegetables are roasting, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid.
- In a large bowl or the pot where you cooked the pasta, toss the vegetable mixtures with the pasta and add the 1 cup of reserved pasta water.
- Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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Pasta Primavera with Roasted Vegetables
This Pasta Primavera is packed with flavors and nutritious vegetables! It’s roasted in about 20 minutes, making for a quick and easy weeknight dinner. Plus, you can customize with just about any vegetables you have on hand!
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Servings: 6 servings
Calories: 286kcal
Ingredients
- 3 large carrots - peeled and cut into thin strips
- 2 small-medium zucchinis (or 1 large) - cut into thin strips
- 2 yellow squash - cut into thin strips
- 1 medium purple onion - thinly sliced
- 1 orange or yellow bell pepper - cut into thin strips
- 1 red bell pepper - cut into thin strips
- 15 cherry tomatoes
- 2 Tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 Tbsp dried Italian herbs
- 12 oz farfalle (bowtie pasta)
- ½ cup grated Parmesan - optional
Instructions
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
- If you don't have a large baking sheet, transfer half of the vegetable mixture to another heavy baking sheet and arrange evenly over the baking sheets.
- Bake until the carrots are tender and the vegetables begin to brown, stirring after 10 minutes, bake for 10 more minutes (20 minutes total).
- While the vegetables are roasting, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid.
- In a large bowl or the pot where you cooked the pasta, toss the vegetable mixtures with the pasta and add the 1 cup of reserved pasta water.
- Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Notes
Feel free to add more vegetables or to swap with your favorite ones.
Private Notes
Nutrition
Calories: 286kcal
We have made this primavera pasta so many times! It has become a staple dish in my house.