Pasta Primavera with Roasted Vegetables (Printable)

Italian pasta dish with roasted zucchini, bell peppers, broccoli, and cherry tomatoes tossed in garlic-infused olive oil.

# 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 and Aromatics

09 - 3 tablespoons extra virgin olive oil, divided
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - 1/2 cup freshly grated Parmesan cheese
16 - 2 tablespoons 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 - Arrange zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on the prepared 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 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 the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
05 - In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant.
06 - Add roasted vegetables and cooked pasta to the skillet. Toss gently, adding reserved pasta water a little at a time to loosen, if needed.
07 - Remove from heat. Stir in half the Parmesan and fresh basil or parsley. Taste and adjust seasoning.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Expert Suggestions:

01 -
  • The vegetables roast until they develop sweet, caramelized edges that cling beautifully to every twist of pasta.
  • Its flexible enough to handle whatever your fridge or market has on hand without losing its charm.
  • The dish feels indulgent and light at the same time, which is rare and wonderful.
  • You can have it on the table in under an hour with minimal fuss or fancy technique.
02 -
  • Do not skip reserving pasta water, its starchy magic helps create a light sauce that clings instead of pooling at the bottom of the bowl.
  • Spread your vegetables in a single layer without crowding or they will steam instead of roast, and you will lose that caramelized sweetness.
  • Add the garlic to the skillet only after the vegetables are done, it burns fast and turns bitter if left in the oven.
03 -
  • Use a mix of colorful vegetables for visual appeal, but more importantly for varied textures and flavors in every forkful.
  • Toss the hot pasta with Parmesan off the heat so the cheese melts gently without clumping or turning greasy.
  • Taste a piece of roasted vegetable before mixing, if it needs more salt or pepper, adjust then rather than trying to fix the whole dish later.
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