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!
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, 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
- 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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