Pasta Primavera with Veggies (Print Version)

Italian pasta combined with roasted vegetables, olive oil, garlic, and Parmesan for a hearty, light dish.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 medium yellow squash, sliced
04 - 1 red bell pepper, cut into strips
05 - 1 yellow bell pepper, cut into strips
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup broccoli florets

→ Seasonings & Aromatics

09 - 3 tbsp extra virgin olive oil, divided
10 - 3 cloves garlic, minced
11 - 1 tsp dried Italian herbs
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of red pepper flakes (optional)

→ Garnish

15 - ½ cup freshly grated Parmesan cheese
16 - 2 tbsp chopped fresh basil or parsley
17 - Lemon wedges (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in a single layer.
03 - Roast the vegetables for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
05 - Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant.
06 - Add roasted vegetables and cooked pasta to the skillet. Toss gently, adding reserved pasta water little by little to loosen the mixture as needed.
07 - Remove skillet from heat. Stir in half of the grated Parmesan and fresh basil or parsley. Taste and adjust seasoning.
08 - Serve immediately, topped with remaining Parmesan, additional herbs, and optional lemon wedges.

# Additional Tips::

01 -
  • It's naturally light but satisfying enough for a real dinner, not just something you pick at.
  • The roasting brings out sweetness you didn't know the vegetables had, making it taste expensive and effortless at once.
  • You can make it in 40 minutes flat, and most of that time the oven does the work while you sip something cold.
02 -
  • Don't skip reserving the pasta water—that starch is what makes everything cling together instead of feeling dry and separate.
  • Roast the vegetables hard enough to get real color; pale vegetables make pale flavor, and you'll wonder why yours doesn't taste like the trattoria.
03 -
  • If you're feeding people who eat meat, roasted chicken or crispy chickpeas stirred in at the end transforms it into a heartier dish without changing the core magic.
  • The pasta water is liquid gold—never throw it away without tasting what you've built first, because a tablespoon or two can turn dry into silky in seconds.
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