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Spring Pasta Primavera with Roasted Vegetables

Pasta Primavera

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 🙂

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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.


Pasta Primavera

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.

Pasta Primavera

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.

Pasta Primavera

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?!

Pasta Primavera

Spring Pasta Primavera with Roasted Vegetables

Pasta Primavera
Yum
Print Recipe
Simple, yet wonderfully flavorful pasta dish that can be presented as a Main or Side Dish.
Servings Prep Time
4-6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
40 minutes
Pasta Primavera
Yum
Print Recipe
Simple, yet wonderfully flavorful pasta dish that can be presented as a Main or Side Dish.
Servings Prep Time
4-6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
40 minutes
Ingredients
Instructions
  1. Preheat oven to 400 F and line a large baking sheet with foil and spray with non stick cooking spray. Bring a large pot of water to boil. Add the chicken bullion cubes.
  2. In a medium sized bowl, add all of the vegetables, oil, vinegar, garlic and all spices except for salt and pepper. Stir until well combined. Empty all of this goodness into the foil lined baking sheet and spread around so that there is a single layer and nothing is stacked. Sprinkle the salt and pepper over them. Place in the oven and bake for about 30 minutes. Give them a shake or gentle stir and then put back in the oven for another 10-15 minutes just until they have a nice caramelized look.
  3. While the vegetables are baking, when the water begins to boil, add the pasta and cook as directed. Of note: I like to use chicken stock or bullion cubes in my pasta water as it gives the pasta a nice flavor but you could also just boil in water seasoned with salt. Cook the pasta until done. Drain and set aside in a large serving bowl.
  4. When the vegetables are finished roasting, pour them and all the drippings from them over the pasta. Stir gently until well mixed. If it appears to be dry, drizzle a little bit of olive oil over the pasta mix. Season with additional salt and pepper if needed. Enjoy!
Recipe Notes

This recipe is easily customizable to suit your preferences in choice of pasta and vegetables, as well as leaving it meatless or by adding your preferred meat choice.

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9 responses to “Spring Pasta Primavera with Roasted Vegetables”

  1. Oh my yummmmm! My vegetarian daughter would love this. I may have to make it for her this weekend! I also pinned this to my strictly vegetarian board on Pinterest as well!

    • Cori says:

      Oh how awesome! I make this when we want a meatless meal and it is truly filling and wonderful. I hope your daughter enjoys it! Thank you for the Pin 🙂

  2. jvankleeck says:

    Yum this looks so delicious and I love the colorful pictures you took of the primavera and veggies. I am gluten free and I could easily make this with gluten free pasta! I will have to try it sometime!

  3. coffee with Addison says:

    I love how many veggies are in this. We constantly put veggies in everything. We even use the veggie-infused Rotini pasta now and I really like it. It does not have quite as much “flavor” as the whole wheat.

    • Cori says:

      Thank you! I wasn’t impressed with the veggie infused pasta either so I’ll stick to adding veggies to it instead lol. Enjoy 🙂

  4. Audrey says:

    This looks delicious!!! I love vegetables and pasta so this is just the greatest combo ever for me

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