Pasta Primavera with Roasted Vegetables (Print View)

Vibrant Italian pasta featuring roasted seasonal vegetables, garlic, and Parmesan for a light yet satisfying meal.

# Components:

→ 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 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes (optional)

→ Garnish

15 - ½ 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. 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.
02 - Roast vegetables for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
04 - In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant.
05 - Add roasted vegetables and cooked pasta to the skillet. Toss gently, adding reserved pasta water a little at a time to loosen, if needed.
06 - Remove from heat. Stir in half the Parmesan and fresh basil or parsley. Taste and adjust seasoning as desired.
07 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • It turns a pile of vegetables into something colorful and crave-worthy without much fuss.
  • The roasted edges add a sweet, caramelized flavor that makes even picky eaters reach for seconds.
  • You can swap in whatever vegetables you have on hand and it still works beautifully.
  • It comes together in about 40 minutes, so its quick enough for a weeknight but impressive enough for company.
02 -
  • Dont skip reserving the pasta water, it has starch that helps create a silky coating instead of a dry pile of noodles.
  • Make sure the vegetables are spread in a single layer on the baking sheet, or they will steam and turn soggy instead of caramelizing.
  • Taste the dish before serving and add a pinch more salt or a squeeze of lemon, it makes a bigger difference than you think.
03 -
  • Use a mix of colorful vegetables for the best visual appeal, it makes the dish feel more special even though its simple.
  • Grate your Parmesan fresh instead of using the pre-grated kind, it melts better and tastes sharper and nuttier.
  • If you like a little creaminess, stir in a tablespoon of butter or a splash of heavy cream at the end for a richer finish.
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