5.0 from 6 votes
Pasta Primavera
Easy Pasta Primavera is a delightful and vibrant dish that features baked seasonal vegetables over farfalle pasta. It brings a delicious meal to the table in less than 30 minutes. So refreshing and flavorful. It's the best recipe for quick lunch or weeknight dinners.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Calories: 659 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 carrots peeled and cut into thin strips
- 2 medium zucchini cut into thin strips
- 1 onion thinly sliced
- 1 yellow bell pepper cut into thin strips
- 1 red bell pepper cut into thin strips
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried Italian herbs
- 1 pound (500g) farfalle pasta
- 1 cup cherry tomatoes cut into halves
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 232°C (450°F). Line two large baking sheets with parchment paper.
- Arrange the prepared carrots, zucchini, onion, yellow bell pepper, and red bell pepper evenly on the two baking sheets. Drizzle with olive oil and season with salt, ground black pepper, and dried Italian herbs. Toss well to coat. Bake for 10 to 15 minutes, or until the vegetables are tender.
- Meanwhile, cook the farfalle pasta according to the package instructions in a large pot of boiling, salted water until al dente, about 10 minutes. Drain and rinse with ice-cold water to achieve a tender, chewy texture. Set aside, and reserve some pasta water.
- Combine the baked vegetables, cherry tomatoes, and farfalle pasta in a large mixing bowl. Season with salt and ground black pepper to taste. Toss well with grated Parmesan cheese and 1 to 2 tablespoons of reserved pasta water. Serve immediately.
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Notes
- Recipe Source: foodnetwork.com
- Use fresh, colorful seasonal vegetables for the best taste and texture.
- Slice the vegetables into similar sizes to ensure even cooking.
- Do not overcook the vegetables to retain a tender yet crisp texture.
- You may always add proteins to this recipe, such as chicken, shrimp, or tofu for an extra nutrient boost.
Nutrition Information
Serving
4people
Calories
659kcal
(33%)
Carbohydrates
101g
(34%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
11mg
(4%)
Sodium
553mg
(23%)
Potassium
888mg
(25%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
6612IU
(132%)
Vitamin C
123mg
(137%)
Calcium
196mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 659
% Daily Value*
| Serving | 4people | |
| Calories | 659kcal | 33% |
| Carbohydrates | 101g | 34% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 553mg | 23% |
| Potassium | 888mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 6612IU | 132% |
| Vitamin C | 123mg | 137% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.