Roasted Vegetable Pasta Primavera with Garlic & Lemon Zest

Roasted Vegetable Pasta Primavera

Description:
This Roasted Vegetable Pasta Primavera is a delicious, vibrant dish featuring a medley of fresh vegetables and pasta. It’s prepared in one pot, making it a convenient and healthy dinner option. Perfect for those looking to sneak in extra vegetables into their diet, this dish can be easily customized with whatever veggies you have on hand. The combination of roasted vegetables, pasta, and a touch of lemon zest brings a burst of flavor in every bite.

Cuisine: Italian
Course: Dinner
Diet: Vegetarian

Ingredients:

• 3 tablespoons Extra Virgin Olive Oil
• 6 cloves Garlic, minced (about 1 tablespoon)
• 1 teaspoon Lemon zest, grated
• 250 grams Durum Wheat Penne Pasta (or pasta of your choice)
• 1 Yellow squash, halved and sliced
• 1 Green zucchini, halved and sliced
• 1/2 cup Green peas (Matar)
• 1 Broccoli, cut into florets
• 2 cups Cherry tomatoes, halved
• 1/2 cup Parsley leaves (for garnish)
• 2 teaspoons Parmesan cheese, grated (optional, for garnish)
• Salt and Pepper, to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Prepare the ingredients:
   In a small mixing bowl, combine 3 tablespoons of olive oil, minced garlic, and lemon zest. Set this oil mixture aside.

2. Cook the pasta:
   Bring a pot of salted water to a boil. Add the penne pasta and cook for 10-12 minutes or until al dente. Once cooked, drain the pasta, reserving 50-75 ml of the pasta water. Rinse the pasta under cold water and drizzle some olive oil to prevent sticking. Set aside.

3. Roast the vegetables:
   Heat a saucepan with olive oil and add the yellow squash and green zucchini slices. Sprinkle a pinch of salt and cook until the zucchini becomes soft and tender. You can cover the pan to help speed up the cooking process.

4. Add the remaining vegetables:
   Add the broccoli florets and green peas to the pan and cook for an additional 5 minutes. Once the vegetables are tender, add the halved cherry tomatoes and toss for a few seconds until they soften.

5. Combine with pasta:
   Add the prepared oil mixture and reserved pasta water to the pan with the vegetables. Stir everything together until combined.

6. Finish the dish:
   Add the cooked pasta to the vegetable mixture and toss over medium heat for 2-3 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.

7. Serve:
   Garnish the pasta with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve warm with a side of bread.

Enjoy your Roasted Vegetable Pasta Primavera, perfect for a satisfying and healthy dinner. Pair it with French Onion Soup for a comforting weeknight meal.