Roasted Vegetable Pasta Primavera Recipe

Pasta is a weeknight staple for many households, and for good reason — it can be made so many different ways, it's easy to prepare, and it's super satisfying. A common pasta dish is pasta primavera which means "spring pasta" and is loaded with veggies and a delicious sauce. Wellness coach and recipe developer Miriam Hahn brings us this recipe for roasted vegetable pasta primavera and says, "Two of my favorite things in life are pasta and vegetables so this recipe is a match made in heaven for me. I love roasting the vegetables instead of sauteing them because the seasoned veggies crisp up and are truly mouth-watering." 

You can swap out the vegetables if you want to use what you have on hand, and you only need to carve out 30 minutes of time to make this masterpiece, making it a great option for a healthy weeknight dinner. Read on to learn how to make your new favorite pasta dish!

To make this recipe, you'll of course need some pasta. Hahn is using penne but says, "Any type of pasta will be great in this recipe." While you are in the dry good aisle pick up some broth then head to the produce department and grab a red pepper, asparagus, mushrooms, broccoli, grape tomatoes, onion, garlic, lemon, and some fresh basil. You'll also need some basic pantry staples like oil, salt, oregano, garlic granules, and red pepper flakes. A few items in the dairy aisle will round out the list — milk (or cream) and Parmesan. "If you prefer to make this dish vegan, just substitute dairy free milk and dairy free parmesan and it will turn out equally as good," Hahn shares.

This meal comes together quickly, so start by preheating the oven to 400 F. Then heat up a big pot of water and cook the pasta. While the oven is preheating and the pasta is cooking, get the vegetables ready for roasting. Chop the red pepper, asparagus, mushrooms, and broccoli. Add those to a baking sheet and add the grape tomatoes (no need to cut those). Drizzle on 1 tablespoon of the oil, ½ teaspoon of salt, the oregano, and garlic granules. Toss the vegetables on the baking sheet and put the sheet in the oven for 25-30 minutes, or until the vegetables are browned and starting to get crispy.

We have a little more chopping to do for the sauce. Chop the onion and garlic and zest the lemon.

Once the pasta is done cooking, drain it in a colander and return the pot to the stovetop. Add in the remaining oil and bring the heat to medium-high. Add the onion and garlic and cook for 5 minutes. Hahn says, "I usually stay close during this step and add in a little water if the pan gets dry." Now add in the broth, milk, and Parmesan cheese, which will add some thickness to the sauce. Turn the heat down to low and cook for 5 minutes. Then toss in the lemon zest, lemon juice, and red pepper flakes.

Now that your sauce is warm and bubbly, add in the cooked pasta and roasted vegetables. Stir to blend. You can keep this on the stove on simmer until ready to serve or go ahead and plate it up. Add some fresh basil slivers to each serving and enjoy this delicious, satisfying pasta. This pasta pairs well with some French bread or a simple green salad. Time to celebrate your award-winning veggie intake today!