Roasted Vegetable Pasta Primavera is one of my go-to dishes for those busy weeknights when I want something delicious yet easy to throw together. The vibrant colors of the fresh vegetables and the satisfying texture of the pasta make this dish a feast for the eyes as well as the stomach. And let’s not forget that it’s just downright comforting. I remember the first time I made this; I had friends over for dinner, and the leftovers mysteriously vanished as everyone went in for seconds (and maybe thirds). It’s a crowd-pleaser, I promise!
What I love most about this recipe is how customizable it is — if you have any veggies lingering in your fridge, toss them in! Carrots, broccoli, or even some sweet corn would fit right in. Plus, the brightness of the roasted veggies, paired with that drizzle of olive oil and a sprinkle of Parmesan, is nothing short of magical. It’s a dish that’s not only simple to make but delights the senses in every way.
What’s in Roasted Vegetable Pasta Primavera?
Farfalle Pasta: I usually go for about 8 oz of farfalle, also affectionately known as bowtie pasta. You can substitute it with any pasta you have on hand, but I just can’t resist those cute shapes!
Cherry Tomatoes: These little jewels pack a lot of flavor and sweetness. Halved, they roast beautifully and become even more succulent!
Bell Pepper: I like the sweetness of red or yellow bell peppers, but use whichever you fancy. They add a crisp texture and a lovely color to the dish.
Zucchini and Yellow Squash: I love how these two play nicely together! Both become wonderfully tender when roasted.
Asparagus: My absolute favorite spring vegetable. Just trimmed and cut into one-inch pieces, asparagus adds a unique flavor and slight crunch to the mix.
Red Onion: Sliced into rings, it caramelizes beautifully when roasted, adding a delicious sweetness.
Green Peas: Fresh or frozen, these little bursts of sweetness are a must. They add a lovely pop to the pasta.
Olive Oil: It’s the secret sauce that brings everything together. I recommend a good quality extra virgin olive oil for that rich flavor.
Italian Seasoning: This blend adds a wonderful herby flavor. Feel free to adjust based on your preferences!
Salt and Pepper: Just the essentials for seasoning – don’t forget to taste as you go!
Fresh Parsley: Chopped, it adds a touch of vibrancy and freshness to the finished dish.
Grated Parmesan Cheese: This is optional, but I mean, who can resist the taste of freshly grated cheese?
Is Roasted Vegetable Pasta Primavera Good for You?
Oh, absolutely! This dish is piled high with vegetables, making it a real winner in the health department.
Cherry Tomatoes: Bursting with antioxidants and vitamins, they’re fantastic for your skin and overall health.
Zucchini and Yellow Squash: These two bring fiber into the mix, helping to fill you up while being low in calories.
Asparagus: Known for its anti-inflammatory properties, it’s packed with vitamins A, C, E, and K.
Green Peas: These little gems are a great source of plant-based protein and fiber, supporting healthy digestion.
Now, the only downside? If you go heavy on the olive oil or cheese, it can add up in calories quickly. That said, everything in moderation is the name of the game!
Ingredients
– 8 oz farfalle pasta (or any pasta of your choice)
– 2 cups cherry tomatoes, halved
– 1 bell pepper (red or yellow), sliced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1/2 cup red onion, sliced
– 1 cup green peas (fresh or frozen)
– 3 tbsp olive oil
– 1 tsp Italian seasoning
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (optional, for serving)
This will serve about 4 people, perfect for a family dinner or a cozy night in.
How to Make Roasted Vegetable Pasta Primavera?
1. Preheat your oven to 425°F (220°C) – this is where the magic starts!
2. Grab a large baking sheet and spread out those vibrant cherry tomatoes, sliced bell pepper, diced zucchini, yellow squash, chopped asparagus, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with Italian seasoning, salt, and pepper. Toss everything to combine.
3. Roast those beauties in the oven for about 20-25 minutes until they’re tender and caramelized. Oh, that smell is to die for!
4. While the veggies are roasting, cook the farfalle pasta according to package instructions in a large pot of salted boiling water. Drain it once it’s al dente and set aside.
5. In the last few minutes of cooking the pasta, toss in your green peas to blanch them. Drain the pasta and peas together.
6. In a large mixing bowl, combine the roasted vegetables, the cooked pasta, and the remaining tablespoon of olive oil. Give it a gentle toss until everything is mixed well. Don’t forget to taste and adjust the seasoning!
7. Serve it warm, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if you desire. Enjoy every single bite!
Delightful Tips & Suggestions
If you want to switch things up, try adding some protein such as grilled chicken or chickpeas. They would complement this dish perfectly!
For a kick of flavor, a dash of red pepper flakes can bring some heat to the party.
And hey, if you’re looking to whip this up ahead of time, it stores beautifully in the fridge for a couple of days. Just reheat gently before serving.
I truly hope you give this Roasted Vegetable Pasta Primavera a shot. It’s sure to become a recurring favorite in your home. I can’t wait to hear how it turned out for you or see your delicious creations! Happy cooking!
