Pasta Primavera with Roasted Vegetables

My neighbor Maria handed me a basket of garden vegetables one summer evening, and I panicked. I had nothing planned for dinner and suddenly had more zucchini and peppers than I knew what to do with. I threw everything on a sheet pan, roasted it until the edges caramelized, and tossed it with whatever pasta I had in the cupboard. That makeshift meal became something I crave constantly now.

I made this for a group of friends who claimed they didnt like vegetables, and they went back for seconds without realizing what theyd just eaten. The roasting transforms everything, coaxing out flavors that steaming or boiling never could. Watching them scrape their plates clean felt like a quiet victory I didnt need to announce.

Ingredients

• Penne or fusilli pasta: The ridges and twists catch the olive oil and bits of roasted vegetable, making every bite satisfying and full.
• Zucchini and yellow squash: They soften and caramelize beautifully in the oven, adding a subtle sweetness that balances the garlic.
• Red and yellow bell peppers: Roasting brings out their natural sugar, and their bright color makes the whole dish look alive.
• Red onion: It mellows and sweetens as it roasts, losing any harsh bite and adding depth.
• Cherry tomatoes: They burst in the oven, releasing juice that mingles with the olive oil to create a light, natural sauce.
• Broccoli florets: The edges crisp up while the stems stay tender, adding texture and a mild earthiness.
• Extra virgin olive oil: This is your flavor base, so use one you actually enjoy tasting on its own.
• Garlic: Fresh minced garlic sautéed briefly in oil creates a fragrant backbone without overpowering the vegetables.
• Italian herbs: Dried oregano, basil, and thyme add warmth and familiarity, tying everything together.
• Salt, black pepper, and red pepper flakes: Season boldly before roasting, the vegetables need it to shine.
• Parmesan cheese: Freshly grated melts slightly into the warm pasta, adding a salty, nutty richness.
• Fresh basil or parsley: A handful stirred in at the end brightens everything and makes the dish feel finished.
• Lemon wedges: Optional, but a squeeze at the table adds a lively acidity that cuts through the richness.

Instructions

Prep the oven and vegetables:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Arrange all your sliced and chopped vegetables in a single layer, drizzle with 2 tablespoons of olive oil, then season with herbs, salt, and pepper, tossing everything until evenly coated.

Roast until golden:

Slide the sheet into the oven and roast for 18 to 20 minutes, stirring halfway through so everything browns evenly. The vegetables should be tender with caramelized edges and a slight char in places.

Boil the pasta:

While the vegetables roast, bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before draining, scoop out half a cup of the starchy cooking water and set it aside.

Sauté the garlic:

In a large skillet over medium heat, warm the remaining tablespoon of olive oil and add the minced garlic, stirring for about 30 seconds until it smells fragrant but hasnt browned. Remove from heat immediately if it starts to color too much.

Combine everything:

Add the roasted vegetables and drained pasta to the skillet, tossing gently to mix. Drizzle in a little reserved pasta water at a time to loosen everything and help the flavors cling to the noodles.

Finish and serve:

Off the heat, stir in half the Parmesan and most of the fresh herbs, then taste and adjust the seasoning. Serve immediately in warm bowls, topped with the remaining cheese, extra herbs, and a wedge of lemon if you like.

Save

One night I made this after a long week, too tired to think much about it, and my partner looked up mid bite and said it tasted like spring. That small comment stuck with me, because it reminded me that food doesnt have to be complicated to feel special. Sometimes the simplest combination of good ingredients and a hot oven is enough to lift an entire evening.

Choosing Your Vegetables

The vegetables listed here are just a starting point, not a rulebook. In early spring I swap in asparagus and snap peas, and in autumn I use mushrooms and butternut squash. The key is cutting everything into similar sized pieces so they roast evenly and finish at the same time. Trust your instincts and use what looks best at the market or what needs to be used up in your crisper drawer.

Adding Protein

This dish is hearty on its own, but sometimes you want a little more substance. I have tossed in sautéed shrimp during the final mix, stirred in a can of drained chickpeas with the vegetables before roasting, and even added leftover rotisserie chicken at the end. Each addition works without changing the soul of the dish, just make sure anything you add is already cooked or cut small enough to heat through quickly.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the moisture as it sits. When reheating, add a splash of water or olive oil to a skillet and warm everything gently over medium heat, stirring often. I actually enjoy the leftovers cold sometimes, straight from the fridge as a quick lunch, with an extra squeeze of lemon and a drizzle of good olive oil.

• Store in an airtight container to keep the flavors from mingling with other foods in your fridge.
• Reheat only what you plan to eat, the pasta gets softer each time you warm it up.
• If the dish seems dry, a spoonful of pasta water or a splash of vegetable broth brings it back to life.

Save

This is the kind of recipe that grows with you, changing slightly each time depending on the season, your mood, or whats left in the kitchen. It never gets old because it never has to be exactly the same twice.

Recipe Questions & Answers

→ Can I prepare the vegetables ahead of time?

Yes, you can chop and store vegetables in the refrigerator for up to 24 hours. Roast them just before cooking the pasta to maintain their texture and prevent sogginess.

→ What pasta shapes work best for this dish?

Penne, fusilli, and rigatoni are ideal as their shapes catch the vegetables and sauce. You can also use linguine or spaghetti for a lighter presentation.

→ How do I add protein without changing the dish?

Sauté grilled chicken breast, shrimp, or crispy chickpeas separately and toss them in during the final step. This keeps the vegetable flavors prominent while boosting nutrition.

→ Can I make this dairy-free?

Absolutely. Omit the Parmesan or substitute with nutritional yeast or dairy-free Parmesan alternatives. The dish remains flavorful with the roasted vegetables and garlic oil.

→ What vegetables work as substitutes?

Try asparagus, snap peas, mushrooms, eggplant, or green beans based on season and preference. Adjust roasting time if using vegetables with different densities.

→ How do I prevent mushy pasta?

Cook pasta al dente according to package instructions, checking a minute or two before the recommended time. The residual heat from tossing with vegetables will continue cooking it slightly.