Roasted Vegetable Pasta Primavera Recipe

Indulge in a delightful culinary experience with our Roasted Vegetable Pasta Primavera, a dish that embodies the essence of Italian cuisine while offering a burst of vibrant flavors from fresh vegetables. This hearty pasta dish, which serves two, is perfect for a cozy dinner at home or for impressing guests at your next gathering. With its colorful assortment of seasonal vegetables and a light yet flavorful garlic and lemon-infused olive oil dressing, it’s a meal that is both satisfying and healthy, fitting beautifully into a vegetarian diet.

Ingredients

Nutritional Information

*Note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

Preparation Time

Servings

Instructions

To begin the delightful journey of creating your Roasted Vegetable Pasta Primavera, ensure that you have all your ingredients ready and at hand. Start by preparing a small mixing bowl, where you will combine the extra virgin olive oil, minced garlic, and grated lemon zest; mix these together and set them aside to allow the flavors to meld beautifully.

Next, fill a pot with water, add a sprinkle of salt, and bring it to a boil. Once boiling, add in the penne pasta (or your pasta of choice) and cook for approximately 10-12 minutes, or until it reaches an al dente texture, ensuring it is cooked but still firm to the bite. After cooking, drain the pasta in a colander, reserving a small portion of the pasta water (around 50-75 ml) in a bowl for later use. Rinse the pasta under cold running water to stop the cooking process, then drizzle a little olive oil over it and toss well to coat evenly. Set the pasta aside while you prepare the vegetables.

In a large saucepan, heat a drizzle of olive oil over medium heat, then add the thick slices of green zucchini and yellow squash. Sprinkle a pinch of salt over the vegetables and roast them, stirring occasionally, until they become soft and tender—this should take about 5-7 minutes. You can also cover the pan to help the cooking process along if you prefer.

Once the zucchini and squash are softened, add the broccoli florets and green peas to the pan. Continue to cook for an additional 5 minutes, stirring occasionally, until the vegetables are vibrant and tender. Lastly, add the halved cherry tomatoes to the mix, giving everything a quick toss for just a few seconds until the tomatoes are warmed and slightly softened.

At this point, pour the previously prepared oil mixture into the pan along with the reserved pasta water. Stir everything together until well combined, allowing the flavors to blend beautifully. After a minute, gently fold in the cooked penne pasta, ensuring that every piece is coated in the colorful medley of vegetables and the aromatic oil. Season the dish with salt and pepper to taste, allowing it to heat through on medium heat for another 2-3 minutes.

Finally, as you plate your masterpiece, sprinkle the top with freshly grated Parmesan cheese (if desired) and a generous handful of fresh parsley leaves for a pop of color and added flavor. Take a moment to taste and adjust any seasoning if necessary. Your Roasted Vegetable Pasta Primavera is now ready to be enjoyed! Serve it warm, perhaps alongside some crusty bread or a fresh salad to complete your meal. For an extra touch of indulgence, consider pairing this dish with a warm bowl of French Onion Soup, creating a comforting and flavorful dinner experience that will satisfy both body and soul.

Enjoy your meal! 🍝✨

This Roasted Vegetable Pasta Primavera recipe not only highlights the simplicity of preparing pasta with fresh, seasonal ingredients but also exemplifies how easy it is to create a delightful and wholesome dish that can be tailored to suit your personal taste preferences. Whether you stick to the suggested vegetables or mix and match with your favorites, each bite is a celebration of flavor and nutrition, perfect for any evening of the week.