Pasta Primavera with Roasted Veggies
User Reviews
4.9
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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
8 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Pasta Primavera with Roasted Veggies
Description
This recipe blends al dente farfalle pasta with a colorful assortment of roasted vegetables including carrots, zucchini, yellow squash, red and yellow bell peppers, asparagus, and cherry tomatoes. The vegetables are cut into bite-sized pieces, tossed with olive oil, salt, pepper, and herbes de Provence, then roasted at high heat to bring out their sweetness and slight caramelization. The roasted vegetables add tender, yet still slightly crisp textures complemented by the fresh, juicy tomatoes.
A garlic herb butter made with softened unsalted butter, lemon zest, fresh basil, parsley, and minced garlic is incorporated at the end to coat the warm pasta and vegetables, enhancing the dish with bright and aromatic notes. The addition of grated Parmesan cheese adds a savory, umami depth and creamy finish to the pasta.
This pasta primavera is a versatile dish suitable for a main course lunch or dinner that highlights seasonal vegetables in a satisfying way. Served warm, it can stand alone or accompany lighter protein sides.
To keep the dish fresh, store leftovers in an airtight container and reheat gently, adding a splash of water to maintain moisture.
Ingredients
- 1 lb. farfalle pasta aka bowtie pasta
- 3 large carrot julienned
- 2 small/medium zucchini quartered
- 2 small/medium yellow squash quartered
- 2 large red bell pepper sliced into matchsticks
- 2 large yellow bell pepper sliced into matchsticks
- 1 lb. asparagus fresh, medium to thick stalks, trimmed and cut on a diagonal
- 1 yellow onion thinly sliced
- 1 cup cherry tomato halved
- 1 cup Parmesan Cheese grated or finely shredded
- 3 Tbsp. olive oil
- 1 Tbsp. herbes de provence
- 1 tsp. salt
- 1 tsp. black pepper
For the garlic herb butter:
- 8 Tbsp. unsalted butter softened
- 1 Tbsp. lemon zest from about 1 lemon
- 2 cloves garlic minced
- 2 Tbsp. basil fresh, minced
- 2 Tbsp. parsley fresh, minced
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 450° F. Grab two baking sheets for the veggies. Cut up all of the veggies and line them on the baking sheets. Drizzle olive oil, salt, pepper and, Herbes de Provence all over the vegetables. Gently mix together. Bake in the oven for 20-25 minutes.
- Bring the water to boil for the pasta and cook the pasta al dente according to box directions. Drain pasta and set aside.
- Garlic herb butter: Add the softened butter, lemon zest, basil, parsley, garlic, salt, and pepper into a medium-sized bowl. Mix until incorporated using a hand mixer.
- In a large serving bowl, mix the warm pasta with the roasted vegetables. Then add the cherry tomatoes, parmesan cheese, and garlic herb butter.
- Toss until the pasta is coated evenly. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container for 3-4 days.
- Reheat in microwave or on stovetop; add a small amount of water to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 465kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 470mg | 20% |
| Potassium | 520mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 6857IU | 137% |
| Vitamin C | 66mg | 73% |
| Calcium | 236mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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