Roasted Vegetable Pasta Primavera (Printable)

Italian-inspired pasta featuring roasted seasonal vegetables tossed with olive oil, garlic, and freshly grated Parmesan for a 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 - 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.
02 - Arrange zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on prepared sheet. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in single layer.
03 - Roast for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
05 - In 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 skillet. Toss gently, adding reserved pasta water gradually to loosen as needed.
07 - Remove from heat. Stir in half the Parmesan and fresh basil or parsley. Taste and adjust seasoning.
08 - Transfer to serving plates immediately, topped with remaining Parmesan and extra herbs. Add squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • It turns a pile of vegetables into something colorful and craveable without any fussy techniques.
  • The roasted vegetables get sweet and caramelized, making even picky eaters reach for seconds.
  • You can use whatever vegetables are sitting in your crisper drawer or farmers market haul.
  • It comes together in about 40 minutes, most of it hands off while the oven does the work.
02 -
  • Don't crowd the vegetables on the pan or they'll steam instead of caramelize, use two pans if you need to.
  • Reserve that pasta water before draining, it's the secret to making everything silky without adding cream or butter.
  • Add the garlic to warm oil, not hot oil, or it'll burn and turn bitter in seconds.
03 -
  • Roast your vegetables on the top rack of the oven for more color and caramelization on the edges.
  • Use a mix of pasta shapes if that's what you have, it makes the dish feel more rustic and interesting.
  • Finish each plate with a drizzle of your best olive oil and a pinch of flaky salt, it makes a bigger difference than you'd think.
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