Pasta Primavera with Roasted Vegetables (Printable)

An Italian-inspired pasta with roasted seasonal vegetables, garlic, olive oil, and Parmesan. A satisfying vegetarian main dish.

# 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 and 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.
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 vegetables for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Meanwhile, 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 Advice:

01 -
  • It transforms everyday vegetables into something that tastes like you spent hours in the kitchen.
  • The roasted edges get caramelized and sweet, adding depth you just don't get from boiling or steaming.
  • You can toss in whatever vegetables are sitting in your fridge and it still turns out beautifully.
  • It's filling enough to satisfy everyone at the table without feeling heavy afterward.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the olive oil cling to the pasta instead of pooling at the bottom of the bowl.
  • Make sure the vegetables are spread in a single layer on the baking sheet or they'll steam instead of roast and you'll miss out on those crispy, caramelized edges.
  • Sauté the garlic briefly and remove it from heat quickly, burnt garlic turns bitter and will ruin the whole dish.
  • Toss the pasta with the vegetables while everything is still hot so the Parmesan melts slightly and coats everything evenly.
03 -
  • Use the hottest oven setting you're comfortable with, high heat is what transforms ordinary vegetables into something with deep, caramelized flavor.
  • If your skillet isn't large enough to toss everything comfortably, return the pasta and vegetables to the empty pasta pot instead.
  • Freshly grated Parmesan makes a noticeable difference here, the pre-grated stuff doesn't melt the same way and can taste a bit dusty.
  • Taste the pasta water before you drain it, if it's well salted, you may not need to add much more salt at the end.
Return