Pasta Primavera with Roasted Vegetables (Printable view)

Italian-inspired pasta with roasted seasonal vegetables, garlic, and Parmesan. A light yet hearty vegetarian meal perfect for any night.

# What You 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:

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.

# Expert Advice:

01 -
  • It uses whatever vegetables are lingering in your crisper drawer, so nothing goes to waste and every batch tastes a little different.
  • Roasting the vegetables instead of boiling them brings out a sweetness and char that makes even picky eaters go back for seconds.
  • The whole thing comes together in less than an hour with minimal stirring, leaving you free to set the table or pour a glass of wine.
  • Leftovers reheat beautifully and somehow taste even better the next day when the garlic has had time to settle in.
02 -
  • Do not skip reserving the pasta water, I learned this the hard way when my first batch was dry and the olive oil just sat on top instead of coating the noodles.
  • Roast the vegetables in a single layer or they will steam and turn mushy instead of getting those crispy, caramelized edges that make this dish sing.
  • Add the garlic to the skillet off the heat if you are nervous about burning it, then turn the heat back on once it is in the oil.
  • Toss the pasta with the vegetables while everything is still hot so the Parmesan melts smoothly and the flavors marry together before they hit the table.
03 -
  • Use a mix of olive oil and a pat of butter when you sauté the garlic for a richer, silkier sauce that clings to the pasta like magic.
  • Toss a handful of baby spinach or arugula into the skillet right before serving, the residual heat wilts it just enough and adds a peppery freshness.
  • Save the Parmesan rinds in the freezer and simmer one in the pasta water while it boils, it adds a subtle umami depth that makes the whole dish taste more complex.
  • If you want a creamier version without cream, stir in a few spoonfuls of ricotta or mascarpone at the end for a luscious, restaurant-style finish.
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