Roasted Vegetable Pasta Primavera (Printable)

A colorful Italian pasta featuring roasted seasonal vegetables, olive oil, garlic, and fresh Parmesan. Vegetarian and easy to prepare.

# 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 Prepare:

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 prepared sheet. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in single layer.
03 - Roast for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
05 - In 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 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 squeeze of lemon juice if desired.

# Expert Suggestions:

01 -
  • It clears out your crisper drawer and turns whatever vegetables you have into something bright and satisfying.
  • Roasting the vegetables instead of sautéing gives them crispy edges and concentrated sweetness.
  • The whole thing comes together in less than an hour with minimal cleanup.
  • It tastes just as good at room temperature the next day, which makes it perfect for lunch.
02 -
  • Do not skip reserving the pasta water, it is the secret to making everything cling together without feeling greasy.
  • If you crowd the vegetables on the baking sheet, they will steam instead of roast and you will lose those crispy, browned edges.
  • Add the Parmesan off the heat so it melts gently into the pasta instead of clumping into rubbery strings.
03 -
  • Use a mix of colorful vegetables, it makes the dish look more inviting and each one brings a different texture and sweetness.
  • If your oven runs cool, bump the temperature up to 230°C (450°F) so the vegetables roast instead of steaming.
  • Finish each bowl with a tiny drizzle of your best olive oil, it makes a noticeable difference when the dish is this simple.
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