Pasta Primavera with Roasted Vegetables (Print Version)

Italian pasta tossed with roasted seasonal vegetables, garlic, and olive oil, finished with fresh Parmesan for a light yet satisfying meal.

# What You'll Need:

→ 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

# How to Make It:

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 - 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.
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.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Additional Tips::

01 -
  • It turns whatever vegetables you have into something that tastes intentional and restaurant-worthy.
  • The roasted edges add a caramelized sweetness that raw veggies just cant match.
  • You can make it as simple or fancy as your mood requires, and it never feels like leftovers.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
02 -
  • Do not skip reserving the pasta water, that starchy liquid is what helps the oil and cheese emulsify into a light sauce instead of leaving your pasta dry.
  • Make sure the vegetables are in a single layer on the baking sheet, crowding them will cause them to steam and turn soggy instead of caramelizing.
  • Add the garlic to the skillet right before the vegetables and pasta, it burns fast and can turn acrid if left too long on its own.
  • Toss the Parmesan in off the heat so it melts gently into the pasta instead of clumping or turning greasy.
03 -
  • Use a mix of colorful vegetables not just for looks, but because different colors often mean different flavors and nutrients.
  • If your oven runs cool, bump the temperature up to 230°C (450°F) so the vegetables actually caramelize instead of just soften.
  • Toss the hot pasta with a little olive oil right after draining if you're not adding it to the skillet immediately, it prevents sticking.
  • Grate the Parmesan yourself from a block, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly.
Go Back