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- 8 ounces pasta (penne or fusilli work well) - 1 zucchini, sliced into half-moons - 1 bell pepper (red or yellow), diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 carrot, sliced thinly - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper, to taste - ¼ cup grated Parmesan cheese (optional) - Fresh basil leaves, for garnish For this dish, I love using fresh vegetables. They add great flavor and color. Each ingredient plays a key role in making the pasta primavera shine. - Other veggies like asparagus or spinach - A sprinkle of red pepper flakes for heat - Grated lemon zest for brightness - Nutritional yeast for a vegan option Feel free to mix and match ingredients. You can use whatever you have on hand. This dish is very flexible. I recommend using penne or fusilli for this recipe. Both shapes hold the sauce well. You can also try spaghetti or farfalle. Choose a pasta you enjoy. The right pasta can make this dish even better! {{ingredient_image_1}} First, we need to preheat the oven. Set it to 425°F (220°C). This hot oven will help our veggies roast perfectly. Next, grab a large baking sheet. On it, place the sliced zucchini, diced bell pepper, halved cherry tomatoes, broccoli florets, and thinly sliced carrot. This mix adds color and flavor. Drizzle 2 tablespoons of olive oil over the veggies. Now, sprinkle with Italian seasoning, minced garlic, salt, and pepper. Toss everything well so the veggies get coated. Roast them for 20-25 minutes. Toss them halfway through for even cooking. The veggies should be tender and a bit caramelized when done. While the veggies roast, let’s cook the pasta. Boil water and add 8 ounces of pasta. Cook according to the package instructions until it is al dente. Then, drain the pasta and set it aside. In a large skillet, combine the roasted vegetables with the cooked pasta. Add the last tablespoon of olive oil and toss to mix. If the dish seems dry, add a splash of the reserved pasta water. Heat everything on medium for 2-3 minutes. If you want, mix in some grated Parmesan cheese. Taste and adjust salt and pepper as needed. Serve hot and garnish with fresh basil leaves. Enjoy your delicious dish! To roast vegetables well, cut them into even pieces. This helps them cook at the same time. Use a good amount of olive oil. It adds flavor and helps with browning. I suggest using 2 tablespoons for the roasting process. Add salt and pepper to enhance the taste. Toss the veggies halfway through cooking. This helps them brown evenly. Roast at 425°F for the best results. Look for a nice caramel color. Your vegetables should be tender but not mushy. When cooking pasta, use plenty of water. This helps the pasta cook evenly. Salt the water well; it should taste like the sea. Cook the pasta until it is al dente. This means it should be firm when bitten. After cooking, drain the pasta but save some water. This starchy water can help your dish later. If your pasta looks dry when mixed, add a splash of this water. It makes everything creamy and delicious. Serve your pasta primavera hot for the best taste. Use a large bowl or plate to showcase the colors. Add fresh basil leaves on top for a nice touch. If you used Parmesan cheese, sprinkle a little more on top. It adds a rich flavor. If you have extra veggies, feel free to add them as garnish. Enjoy your meal with a side salad for a complete dish. This simple touch enhances your dining experience. Pro Tips Choosing the Right Pasta: Use pasta shapes that hold sauce well, like penne or fusilli, to enhance the dish's flavor. Vegetable Variety: Feel free to mix in other seasonal vegetables such as asparagus or bell peppers for added color and taste. Roasting for Flavor: Roast vegetables until they are slightly caramelized to bring out their natural sweetness and depth of flavor. Herbs for Freshness: Adding fresh herbs like basil or parsley right before serving can elevate the dish with a burst of freshness. {{image_2}} You can add protein to your roasted vegetable pasta primavera for more flavor. Chicken, shrimp, or tofu work well. Cook the chicken or shrimp until fully done. If using tofu, cube it and sauté until golden. Then, toss your choice of protein with the pasta and vegetables. This will make your dish heartier and more filling. If you need a gluten-free option, choose gluten-free pasta like brown rice or chickpea pasta. This keeps the dish tasty and safe for gluten-free diets. For a vegan version, skip the Parmesan cheese. You can also use nutritional yeast instead. It adds a cheesy flavor without any animal products. You can change the vegetables based on the season. In spring, try asparagus and snap peas. In summer, add eggplant or corn. Fall brings butternut squash and Brussels sprouts. In winter, use root vegetables like parsnips and sweet potatoes. This keeps your pasta primavera fresh and exciting throughout the year. To keep your roasted vegetable pasta primavera fresh, let it cool first. Place it in an airtight container. Store it in the fridge. It will last for about 3 to 4 days. Make sure the container is sealed well to avoid moisture. This keeps the flavors intact. When you’re ready to enjoy your leftovers, reheat them on the stove. Add a splash of water or olive oil to the pan. Heat over medium heat until warm. You can also microwave it for quick reheating. Just cover the dish to keep moisture in. Heat for 1-2 minutes, stirring halfway through. To freeze your pasta primavera, use a freezer-safe container. Make sure to leave some space at the top for expansion. It can stay frozen for up to 3 months. When you want to eat it, let it thaw overnight in the fridge. Reheat it gently on the stove or in the microwave. This keeps it tasty and fresh. You can use Pecorino Romano cheese for a sharper taste. Nutritional yeast is great for vegan options. Feta or goat cheese also add a nice creaminess. These choices keep your dish tasty and satisfying. Yes, you can make this dish ahead. Roast the veggies and cook the pasta first. Store them in the fridge separately. When ready to serve, heat them together in a skillet. This saves time on busy days. Add lemon juice for brightness. Fresh herbs like thyme or oregano bring depth. A pinch of red pepper flakes adds heat. You can also mix in some capers or olives for a salty kick. Experiment and find what you love! Penne and fusilli are great choices. They hold sauce well and add texture. You can also use spaghetti or farfalle. Choose your favorite pasta to make this dish your own! In this blog post, I covered the main ingredients needed for a great dish, along with tips for roasting vegetables and cooking pasta. We also discussed fun variations and easy storage methods. These steps ensure a tasty and enjoyable meal every time. Try new flavors and customize as you like. With simple swaps and smart storage, you’ll enjoy this dish for days. Keep these ideas in mind as you cook!

Roasted Vegetable Pasta Primavera

A vibrant and healthy pasta dish featuring roasted vegetables and Italian flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 ounces pasta (penne or fusilli)
  • 1 whole zucchini, sliced into half-moons
  • 1 whole bell pepper (red or yellow), diced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 whole carrot, sliced thinly
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 0.25 cup grated Parmesan cheese (optional)
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • On a large baking sheet, arrange the sliced zucchini, bell pepper, cherry tomatoes, broccoli, and carrot.
  • Drizzle with 2 tablespoons of olive oil, sprinkle with Italian seasoning, garlic, salt, and pepper. Toss until all vegetables are evenly coated.
  • Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized, tossing halfway through for even cooking.
  • Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, add the roasted vegetables, cooked pasta, and the remaining tablespoon of olive oil. Toss to combine. If the mixture appears dry, you can add a splash of reserved pasta water.
  • Cook over medium heat for another 2-3 minutes to warm everything through, mixing in grated Parmesan cheese if using.
  • Taste and adjust for seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with fresh basil leaves.

Notes

Feel free to customize the vegetables based on your preference.
Keyword pasta, primavera, roasted, vegetables