With Spring in full swing, it’s time to get our vegetable and herb garden thing going! There’s really no better feeling than picking fresh herbs right outside your door … or vegetables for that matter and I seriously can’t wait for them to be ready! But just because it’s too early to harvest my garden doesn’t mean I have to wait to make my Spring Pasta Primavera with Roasted Vegetables!
A quick trip to the grocery store and this meatless meal is sure to happen in almost no time. What I love about this recipe is that you can replace the vegetables to suit your taste (buds). It is usually ready in under an hour. Plus, oven roasting the veggies takes a lot of the hard work out for you. Win-win 🙂
This post contains affiliate links and enables me to earn a small commission if you shop through them. This is how we help to make money so we can continue to bring you delicious content.
The steps in prepping the vegetables are simple to follow, as you can see from this photo below. Get them all diced and chopped up, toss into a large bowl and then begin adding the spices and oils that are called for.
Choose vegetables in a variety of colors and textures if at all possible. Eggplant would would’ve worked wonderfully in this, too. But I’m the only one in my family that likes it. I know, they’re a bunch of weirdo’s.
How pretty and colorful is this selection. I would’ve added yellow squash but the grocery store did not have a great selection of them unfortunately. If you do not like asparagus, you can add fresh green beans or snap peas as an alternative.
Once they’ve been tossed together, spread in a single layer in your foil lined baking sheet. Make sure to spray it with non stick. Give them a gentle stir halfway thru the baking process. As you can see from the photos, I really like to pack them vegetables into this dish. At first I thought it was way too much but after making it a few times, I felt that it was not enough…it’s just that good! And so filling! This pasta dish pairs nicely with my Delicious Garlic Butter Baguette Crisps that I shared a month or so ago.
Once your vegetables are cooked, simply add them to your cooked pasta, stir and dive right in! You may need to nibble on a few fork-fulls before calling the family to dinner. You know, quality control 😉 They don’t have to know right?!
Spring Pasta Primavera with Roasted Vegetables