Easy Pasta Primavera Recipe

Easy Pasta Primavera Recipe

6 servings
This pasta primavera recipe features a light, lemony sauce (no cream!) and a medley of fresh vegetables. Feel free to adjust the produce depending on what is in season! If you’d like extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Ingredients

  • zucchini

    sliced into half moons

    2
  • yellow squash

    sliced into half moons

    2
  • carrots

    peeled and cut into short sticks

    2
  • red bell pepper

    sliced into strips

    1
  • yellow or orange bell pepper

    sliced into strips

    1
  • red onion

    sliced into half moons

    1
  • garlic cloves

    minced

    3 large
  • oregano
    1 tbsp
  • fresh thyme leaves
    1 ½ tsp
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • short pasta of your choice

    I like farfalle

    12 oz
  • grape tomatoes

    halved

    8 oz
  • lemon

    zested

    1 large
  • parmesan cheese
    ½ c

Directions

  1. 1

    Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.

  2. 2

    Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.

  3. 3

    Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.

  4. 4

    Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.

  5. 5

    Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.

Easy Pasta Primavera Recipe

Easy Pasta Primavera Recipe

40 min6 servings308 cal

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