Pasta Primavera (Printable Copy)

Colorful roasted vegetables tossed with penne and garlic-infused olive oil, finished with fresh Parmesan.

# What You 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 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - ½ cup freshly grated Parmesan cheese
16 - 2 tablespoons chopped fresh basil or parsley
17 - Lemon wedges, optional

# How to Make:

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 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 pasta according to package instructions until al dente. Reserve ½ 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 as needed.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • It transforms whatever vegetables you have into something that feels intentional and bright.
  • The roasting caramelizes everything just enough to make even the pickiest eaters curious.
  • You can make it entirely your own by swapping in what looks good at the market.
  • It comes together faster than ordering takeout and tastes infinitely better.
02 -
  • Do not skip reserving the pasta water, it is the secret to making everything cling together without feeling oily.
  • Spread the vegetables in a single layer on the baking sheet or they will steam instead of roast and you will lose that caramelized sweetness.
  • Add the garlic to the skillet off the heat if you are nervous about burning it, then return the pan to the burner.
03 -
  • Use a mix of colorful vegetables not just for looks but because different colors mean different nutrients and flavors.
  • Toss the hot pasta with a little olive oil immediately after draining if you are not adding it to the skillet right away so it does not stick.
  • Grate your own Parmesan instead of using pre-grated, the flavor is sharper and it melts into the pasta much better.
Return