Pasta Primavera with Roasted Vegetables (Printable Version)

Italian-inspired pasta featuring roasted seasonal vegetables, garlic, and Parmesan. Vegetarian, easy to prepare, and naturally light.

# 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 and 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 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 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 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 as needed.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • It turns a heap of ordinary vegetables into something that tastes like you spent all day in the kitchen, but you didn't.
  • The roasted edges on the peppers and zucchini add a sweetness you just can't get from boiling or steaming.
  • It's one of those recipes that adapts to whatever's in your crisper drawer without losing its charm.
  • Leftovers taste even better the next day when the garlic and olive oil have really soaked into the pasta.
02 -
  • Don't skip reserving the pasta water, it's the secret to a silky sauce that clings instead of pooling at the bottom of the bowl.
  • Roast the vegetables in a single layer, if you pile them up they'll steam and turn mushy instead of getting those crispy caramelized edges.
  • Add the garlic to the skillet last and only for a few seconds, burnt garlic will ruin the whole dish with a bitter taste.
  • Toss everything together off the heat so the Parmesan melts smoothly without clumping or turning grainy.
03 -
  • Use a large enough baking sheet so the vegetables aren't touching, if they're crowded they'll steam instead of roast and you'll lose that caramelized sweetness.
  • Toss the hot pasta with a little of the reserved cooking water and olive oil immediately after draining, it keeps the noodles from sticking together while you finish the dish.
  • Grate your Parmesan fresh right before serving, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly into the pasta.
  • If you want a creamier sauce, stir in a couple tablespoons of butter or a splash of heavy cream along with the Parmesan.
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