Roasted Vegetable Pasta Primavera
A vibrant and healthy dish featuring roasted vegetables and pasta, perfect for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large pot for boiling pasta
- 1 Mixing Bowl for combining ingredients
Ingredients
Vegetables
- 2 cups zucchini sliced
- 1 cup cherry tomatoes halved
- 1 cup bell peppers sliced
- 1 cup carrots sliced
Pasta
- 8 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 425°F. Cut all vegetables into similar-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
- While vegetables roast, boil pasta in salted water according to package instructions. Reserve a cup of pasta water, then drain.
- In a large bowl, mix the cooked pasta with roasted vegetables. Add reserved pasta water as needed to adjust the consistency.
Serving
- Divide into bowls. Garnish with fresh herbs and a sprinkle of parmesan, if desired.
Storage
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use seasonal vegetables for the best flavor. Tossing the pasta with a bit of reserved pasta water helps create a silky sauce.
Ingredient Substitutions: Substitute penne with fusilli or another short pasta. Use any mix of vegetables you prefer.
How to Serve: Serve warm, garnished with fresh basil or parsley.
Storage & Freshness: Store in the refrigerator for up to 3 days. Add a splash of water when reheating to maintain moisture.
Make-Ahead Tips: Roast vegetables a day ahead and store in the fridge. Combine with freshly cooked pasta before serving.
Ingredient Substitutions: Substitute penne with fusilli or another short pasta. Use any mix of vegetables you prefer.
How to Serve: Serve warm, garnished with fresh basil or parsley.
Storage & Freshness: Store in the refrigerator for up to 3 days. Add a splash of water when reheating to maintain moisture.
Make-Ahead Tips: Roast vegetables a day ahead and store in the fridge. Combine with freshly cooked pasta before serving.