Jane Lee
@janele
Roasted Vegetable Pasta Primavera
A vibrant and healthy pasta dish featuring roasted seasonal vegetables tossed with penne pasta, fresh herbs, and a light olive oil dressing. This no-cream recipe is perfect for a quick weeknight dinner or a delightful lunch.
Details
- Cuisine:italian
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:party
- Ingredients:21
- Views:4
Recipe Information
- Prep time30 min.
- Cook time35 min.
- Total time65 min.
- Servings6
Ingredients
- 1 (12 ounce) package
- 1, chopped
- 1, chopped
- 1, cut into matchsticks
- 1/2, cut into matchsticks
- 1/2 pint
- 1 cup, trimmed and cut into 1 inch pieces
- 5 spears, trimmed and cut into 1 inch pieces
- 1/4 cup, divided
- 1 tablespoon
- 1/2 tablespoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 tablespoon
- 1/4 large, thinly sliced
- 2 cloves, thinly sliced
- 2 teaspoons
- 1/3 cup, chopped
- 1/3 cup, chopped
- 3 tablespoons
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Roasted Vegetable Pasta Primavera.
Step 1
Start by preheating your oven to a toasty 450°F (230°C) and lining a baking sheet with aluminum foil for easy cleanup.
Step 2
In a large pot, bring lightly salted water to a rolling boil, then add your penne pasta.
Step 3
Cook it until it’s perfectly al dente, which should take about 10 to 12 minutes.
Step 4
Once done, drain the pasta and set it aside, letting it rest while you prepare the vibrant veggies.
Step 5
In a mixing bowl, gather your chopped yellow squash, zucchini, carrot, red bell pepper, grape tomatoes, green beans, and asparagus.
Step 6
Drizzle in 2 tablespoons of olive oil, then sprinkle with salt, pepper, a splash of lemon juice, and a dash of Italian seasoning.
Step 7
Give everything a good toss to ensure the vegetables are well-coated, then spread them out evenly on your prepared baking sheet.
Step 8
Pop them into the oven and roast for about 15 minutes, or until they’re tender and have developed a lovely caramelized color.
Step 9
While those delicious veggies are roasting, heat the remaining olive oil and a pat of butter in a large skillet over medium heat.
Step 10
Add in the sliced onion and minced garlic, cooking them until they’re soft and fragrant, which should take around 5 to 7 minutes.
Step 11
Once they’re ready, stir in the cooked penne pasta along with lemon zest, chopped basil, parsley, and a splash of balsamic vinegar.
Step 12
Gently toss everything together and let it cook for an additional 3 to 5 minutes until it’s warmed through and the flavors meld beautifully.
Step 13
When everything is ready, remove the skillet from the heat and transfer your pasta mixture to a large serving bowl.
Step 14
Carefully fold in the roasted vegetables, allowing their flavors to mingle with the pasta.
Step 15
For the finishing touch, sprinkle some grated Romano cheese on top before serving.
Step 16
Enjoy this colorful, flavorful dish that’s not just a feast for the eyes but also a delightful treat for your taste buds!.