Pasta Primavera with Roasted Vegetables (Printer-Friendly)

Italian pasta tossed with roasted seasonal vegetables, garlic, and fresh Parmesan—a light yet hearty 40-minute 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 - 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

# How-To 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 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 turns a pile of ordinary vegetables into something that feels restaurant worthy without any fuss.
  • You can swap in whatever vegetables are fresh or need using, so it never gets boring.
  • The roasted edges and garlicky olive oil make even the pickiest eaters ask for seconds.
  • It comes together in under an hour, which means you can actually enjoy your weeknight.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without adding cream or butter.
  • Make sure your vegetables are spread in a single layer on the baking sheet or they'll steam instead of roast and you'll lose those crispy, caramelized edges.
  • Toss the pasta with the vegetables while everything is still hot so the Parmesan melts into the dish instead of clumping.
03 -
  • Use a mix of colorful vegetables not just for looks, but because different colors often mean different flavors and nutrients.
  • Grate your Parmesan fresh from a block instead of using pre grated, it melts better and tastes sharper and more alive.
  • If your skillet isn't big enough to toss everything together, use the empty pasta pot instead, it'll still be warm and roomy enough.
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