Roasted Vegetable Pasta Primavera (Printable Version)

Vibrant Italian pasta with roasted seasonal vegetables, garlic, and Parmesan. A light yet hearty vegetarian main dish.

# 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 and 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

# How to Make It:

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.
02 - Drizzle vegetables with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in a single layer. Roast for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
03 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 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 as 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 Tips:

01 -
  • It clears out your vegetable drawer and turns random produce into something that actually tastes intentional.
  • The roasted vegetables get sweet and slightly charred, which makes the whole dish feel richer than it really is.
  • You can have dinner on the table in under an hour without turning on more than one burner and your oven.
  • It works just as well at room temperature the next day, which means less reheating and more actual lunch breaks.
02 -
  • Don't skip reserving the pasta water because that starchy liquid is what helps the olive oil cling to the noodles instead of pooling at the bottom of the bowl.
  • If you crowd the vegetables on the baking sheet, they'll steam instead of roast, so use two pans if you need to and switch their positions halfway through.
  • Add the garlic to the skillet only after the oil is warm, not screaming hot, or it will burn in seconds and turn bitter.
  • Toss the Parmesan in while the pasta is still hot so it melts slightly and coats everything instead of sitting on top in dry clumps.
03 -
  • Roast your vegetables on the top rack of the oven where the heat is more intense, so they caramelize faster and develop deeper flavor.
  • If your pasta and vegetables are ready at different times, keep the vegetables warm in the turned off oven while you finish the pasta.
  • Use a large skillet or a wide, shallow pan when tossing everything together so you have room to mix without flinging pasta across your stovetop.
  • Grate your own Parmesan instead of using the pre grated stuff because it melts better and tastes fresher, plus it doesn't have any anti caking agents.
Go Back