Pasta Primavera with Roasted Vegetables (Printable)

Italian-inspired pasta with roasted seasonal vegetables, garlic, olive oil, and fresh Parmesan. Vegetarian, easy, and serves four.

# Required Ingredients:

→ 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

# Preparation Steps:

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 the 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 Suggestions:

01 -
  • It transforms a pile of raw vegetables into something deeply satisfying without feeling heavy.
  • The roasted edges bring out natural sweetness you never taste when vegetables are steamed.
  • You can clean out your crisper drawer and still end up with something that looks like you planned it all week.
  • Every bite tastes bright and alive, especially when you finish it with a squeeze of lemon.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll lose those caramelized edges.
  • Reserve that pasta water before you drain, it's the secret to making everything silky without adding cream.
  • Toss the pasta off the heat after adding the cheese, or the Parmesan can seize up and turn grainy.
03 -
  • Use a mix of pasta shapes with ridges or curves, they hold onto the olive oil and little bits of garlic better than smooth noodles.
  • If your skillet isn't big enough to toss everything together, use the empty pasta pot instead, it retains heat and gives you more room.
  • Taste a piece of roasted vegetable before mixing it in, if it needs more salt or a pinch of pepper, add it then so the seasoning is even throughout.
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