Easy Pasta Primavera Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 people
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Calories
3075 kcal
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Course
Main Course
Easy Pasta Primavera Recipe
Description
In this recipe, a variety of fresh vegetables including zucchini, yellow squash, carrots, red and yellow bell peppers, and red onion are sliced and tossed with minced garlic, oregano, thyme, kosher salt, black pepper, and olive oil before roasting at a high temperature to produce tender, lightly browned edges. While the vegetables roast, pasta is cooked al dente and drained, reserving some cooking water.
After roasting, the vegetables are combined with the hot pasta and fresh grape tomatoes. Lemon zest adds brightness, and Parmesan cheese enriches the dish with a savory dimension. The preparation creates a pasta primavera with contrasting textures: the tender pasta, soft but slightly crisp roasted vegetables, and juicy tomatoes.
The dish can be easily adapted by swapping or adding seasonal vegetables, such as broccoli, green beans, or asparagus. Proteins like grilled chicken or shrimp can also be incorporated to make the meal more substantial. Leftovers store well in the refrigerator for up to four days. The recipe is ideal for showcasing fresh produce and serving as a light but complete meal.
Ingredients
- 2 zucchini sliced into half moons
- 2 yellow squash sliced into half moons
- 2 to 3 carrot peeled and cut into short sticks
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips, or orange bell pepper
- 1 red onion sliced into half moons
- 3 garlic minced, large cloves
- 1 tablespoon oregano plus more for garnish, dried
- 1 1/2 teaspoons thyme plus more for garnish, fresh, leaves
- kosher salt
- black pepper
- extra virgin olive oil
- 12 ounces pasta I like farfalle, short shape of your choice
- 8 ounces grape tomato halved
- 1 lemon zested, large
- 1/2 cup Parmesan Cheese plus more for garnish
Instructions
- Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
- Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
- Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
- Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
- Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.
Notes
- Vegetables can be varied with broccoli, green beans, or asparagus based on availability.
- Adding protein such as grilled chicken or grilled shrimp works well to make the pasta more filling.
- Leftovers keep covered in the refrigerator for up to 4 days.
- The pasta should be well salted during cooking for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 3075 kcal
% Daily Value*
| Calories | 307.5kcal | 15% |
| Carbohydrates | 57.2g | 19% |
| Protein | 13.5g | 27% |
| Fat | 3.7g | 6% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 5.7mg | 2% |
| Sodium | 162.5mg | 7% |
| Potassium | 785.3mg | 17% |
| Fiber | 6.3g | 25% |
| Sugar | 9.5g | 19% |
| Vitamin A | 5322.5IU | 106% |
| Vitamin C | 92.1mg | 102% |
| Calcium | 171mg | 17% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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