Pasta Primavera with Roasted Vegetables (Printable)

An Italian-inspired pasta with roasted seasonal vegetables, garlic, and Parmesan. Light, hearty, and vegetarian-friendly.

# 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

# 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 - Bring a large pot of salted water to a boil. Cook 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 as needed.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Helpful Hints:

01 -
  • It turns a pile of ordinary vegetables into something you actually crave, not just tolerate.
  • The roasted edges add a caramelized sweetness that makes every bite different.
  • You can toss it together on a weeknight and still feel like you made something special.
  • Leftovers taste even better the next day after the garlic has had time to settle into everything.
02 -
  • Do not crowd the vegetables on the baking sheet or they will steam instead of roast, and you will lose those crispy, caramelized edges.
  • Reserve the pasta water before draining, it contains starch that helps the olive oil cling to the noodles and creates a silky coating.
  • Add the garlic to the skillet only when the oil is warm, not screaming hot, or it will burn in seconds and ruin the whole dish.
  • Toss the pasta off the heat after adding the cheese so the Parmesan melts gently without clumping or turning greasy.
03 -
  • Roast the vegetables on the highest oven rack to get the most color and caramelization in the shortest time.
  • Use a mix of pasta shapes if you have odds and ends in the pantry, the variety makes every bite a little more interesting.
  • Save your Parmesan rinds in the freezer and toss one into the pasta water while it boils for extra umami depth.
  • If the dish feels too dry after tossing, add more pasta water one tablespoon at a time instead of more oil to keep it light.
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