Roasted Vegetable Pasta Primavera

In this roasted vegetable pasta primavera, fresh vegetables are roasted, tossed with spaghetti, Parmesan and seasonings for a delicious and healthy pasta dish.

If I had to list the perks of this job… it’s definitely making a veggie-loaded, healthy, pasta dish like this at noon on a weekday annnnd drinking the “prop wine”.

Roasted Vegetable Pasta Primavera l

Well… somebody has to drink it. I mean, it’s pretty much illegal to pour perfectly good glass of Costco wine down the drain.

It’s also illegal not jump on the healthy roasted vegetable pasta train.

No, that’s a lie. But look ^^^^ at it, it’s literally spring in a bowl. How can you not want to jump on it? It’s true; I do love my vegetables… probably more than fruit. And when I do vegetables… I go big or go home. But since my “job” requires me to be home, I just go BIG.

Roasted Vegetable Pasta Primavera ingredients

So to kick off spring and Healthy Pasta Month I made my version of pasta primavera, pasta that’s tossed with a truckload of my favorite fresh vegetables… roasted.

Roasted Vegetable Pasta Primavera toast pine nuts

Start by toasting 1/3 cup of pine nuts in a dry pan over medium-low heat, for about 5-8 minutes.

Roasted Vegetable Pasta Primavera remove toasted pine nuts

Remove the toasted nuts to a clean plate and set them off to the side.  

Roasted Vegetable Pasta Primavera shallot and garlic collage

Then in the same skillet; drizzle in about a half tablespoon of olive oil. Once hot, add in the sliced shallots and cook until soft. Next, throw in the minced garlic and cook for a minute or two.

Roasted Vegetable Pasta Primavera carrot collage

Meanwhile, dice up a couple of peeled carrots. Toss in olive oil, salt and then roast them for about 8-10 minutes in a 500 degree oven or until they start to caramelize.

Roasted Vegetable Pasta Primavera carrots, shallots and garlic

Remove the carrots and toss them along with the shallots and garlic into a large bowl.

Meanwhile bring a large pot of salted water to boil.

Roasted Vegetable Pasta Primavera broccoli, mushrooms, asparagus olive oil and kosher salt

On a large rimmed sheet pan, toss the broccoli florets, mushrooms and asparagus in olive oil and kosher salt.

Roasted Vegetable Pasta Primavera roasted1

Roast for 12-14 minutes until lightly browned, soft but with still some firmness to them.

Roasted Vegetable Pasta Primavera add to bowl

Toss them into the same bowl as the carrots, shallots and garlic.

Roasted Vegetable Pasta Primavera tomatoes, zucchini, yellow squash and red bell pepper

Next toss the halved tomatoes, quartered zucchini and yellow squash and the diced red pepper in olive oil and kosher salt.

Now is a good time to drop in the pasta and cook as directed.

Roasted Vegetable Pasta Primavera into bowl

Roast until soft, yet still with a little bite to them… and you guessed it, toss them into the same bowl. Trust me you want a HUGE bowl for this.

Roasted Vegetable Pasta Primavera peas

Add in the petite peas…

Roasted Vegetable Pasta Primavera add in pasta

…the cooked and drained pasta.

Roasted Vegetable Pasta Primavera Italian seasoning and red pepper flakes

Season with a tablespoon of Italian seasoning and a quarter teaspoon of red pepper flakes.

Roasted Vegetable Pasta Primavera parmesan

Then add in the half cup of freshly grated Parmesan cheese, the reserved pasta water…

Roasted Vegetable Pasta Primavera salt, pepper and toss

…and toss. Give the Roasted Vegetable Pasta Primavera a taste and season with salt accordingly… and lots of black pepper.

Roasted Vegetable Pasta Primavera

Truly this roasted vegetable pasta primavera is amazing wether served hot or cold. I may or may not have had a late night bowl-o-pasta. I totally did, but I felt zero guilt because it’s super healthy with all those vegetables and fiber-loaded pasta… even at 1am.

Ps. if five years ago someone would’ve told me I would have a job that allowed me to drink a glass of wine midday while on the job. I’d never believe you.


Roasted Vegetable Pasta Primavera via


Enjoy! And if you give this Roasted Vegetable Pasta Primavera recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Vegetable Pasta Primavera l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Roasted Vegetable Pasta Primavera

A colorful mix of fresh vegetables are roasted and tossed with spaghetti, Parmesan cheese and seasonings for a delicious and healthy pasta dish.

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour approximately


4 tablespoons, plus 1 teaspoon olive oil, divided

2 medium shallots, sliced

4 cloves fresh garlic, minced

2 medium carrots, peeled and sliced into thin half-moons

1 bunch broccoli, trimmed into florets

8 ounces crimini mushrooms, quartered

6 asparagus spears, trimmed into 1 inch pieces

1 small yellow squash, halved and cut into half-moons

1 small zucchini, halved and cut into half-moons

1/2 pint of cherry tomatoes (or your favorite), halved

1/2 red bell pepper, diced

1 cup frozen petite peas, thawed

1/2 cup freshly grated Parmesan {more or less to taste}, plus more for serving

1 tablespoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

Kosher Salt and Black Pepper, to taste

13.5 ounces spaghetti noodles, plus 1/2 cup reserved pasta water (I used Dreamfields)

1/3 cup toasted pine nuts


Preheat your oven to 500 degrees.

In a small skillet, add the pine nuts and cook over medium-low until toasted and fragrant, about 5-8 minutes. Remove the pine nuts to a plate and set off to the side.

In the same skillet add 1/2 a tablespoon of olive oil and heat over medium-low. Once hot add in the sliced shallots and cook for 4-5 minutes until softened. Add in the minced garlic and cook for 1 to 2 minutes. Remove the skillet from the heat and add the shallot and garlic mixture to a large bowl.

Meanwhile scatter the diced carrots on a small, rimmed sheet pan and drizzle with a little bit of olive oil. Season with a pinch of salt and pepper and roast for 8-10 minute or until soft and the underneath has started to caramelized. Once roasted add the carrots to the bowl with the shallots and garlic.

Place the broccoli florets, quartered crimini mushrooms and trimmed asparagus on one large, rimmed sheet pan and the yellow squash, zucchini, tomato halves and bell pepper on the other. Drizzle 1-1/2 tablespoon over each pan of vegetables, season with a couple pinches of kosher salt, toss to coat and spread the vegetables into an even layer before roasting for 12-14 minutes in your preheated 500 degree oven. Rotate the pans halfway through roasting to ensure even cooking. Once the vegetables are caramelized and slightly softened, add all of the roasted vegetables and their juices to the bowl with the shallots and carrots. Add in the cup of peas.

While the vegetables are roasting bring a large pot of water to a boil. Once the water is at a rolling boil, season with a heavy pinch of kosher salt and drop in the spaghetti noodles. Stir occasionally to break up the noodles. Once the pasta is cooked reserve a half cup of pasta water, drain and immediately add the hot spaghetti noodles to the bowl with the roasted vegetables.

Measure a tablespoon of Italian seasoning and 1/4 teaspoon (or more to preference} crushed red pepper flakes and add it to the bowl. Using tongs; toss the pasta, vegetables, seasonings and a 1/2 cup of freshly grated Parmesan. Pour in a quarter to half of a cup of the reserved pasta water to make a light sauce and toss to coat.

Taste-test and season with kosher salt and black pepper accordingly.

Serve into bowls and garnish with a tablespoon or so of the toasted pine nuts and more Parmesan cheese if desired.


(1 serving): 350 calories; 18 g protein; 31 g total carbohydrates;
19 g total fat; 3.5 g saturated fat; 10 mg cholesterol; 210 mg sodium; 11 g total dietary fiber.

[this post contains affiliate links.]

This post was created for and sponsored by Dreamfields pasta. As always, my opinions are my own.

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81 Responses to “Roasted Vegetable Pasta Primavera”

  1. #
    Leslie — March 25, 2014 at 12:25 am

    My favorite pasta is carbonera.

  2. #
    Michele aka Goat Girl — March 25, 2014 at 12:27 am

    My fav pasta recipe is a this shrimp cajun pasta I make over fettucine.

  3. #
    Emily D. — March 25, 2014 at 12:29 am

    You know that one pot pasta dish that was going around the internet at the end of last year? That recipe is truly a dream for someone who works a different schedule every single week, and super delicious. But all pasta is my favorite pasta if I’m being totally honest.

  4. #
    tripp — March 25, 2014 at 12:29 am

    That would have to be my stepmom’s lasagna, with homemade marinara.

  5. #
    cheri — March 25, 2014 at 12:30 am

    I love all pasta!

  6. #
    Katie @ The Surly Housewife — March 25, 2014 at 12:32 am

    This looks so yummy!! I am always looking for different ways to incorporate roasted veg into our meal plan. I will have to try this out. Pinned!

  7. #
    Kirky — March 25, 2014 at 1:06 am

    I love anything full of vegetables, so this might be my new favourite!

  8. #
    KathrynR — March 25, 2014 at 2:28 am

    I made homemade goulash tonight with pasta! This recipe looks like winner, too! (Yes, a mid-day wine is perfectly acceptable!)

  9. #
    Elizabeth Scott — March 25, 2014 at 4:07 am

    My favorite is fettuchine alfredo w/ lots of parmesan cheese, so decadent and rich!

  10. #
    Beth B — March 25, 2014 at 5:40 am

    This looks delicious and healthy. I believe it will become one of my “go-to” recipes.

  11. #
    Linda romer — March 25, 2014 at 6:03 am

    Good morning, my favorite pasta dish is stuffed shells I just love ricotta cheese. Thank you for the great recipies and the giveaway.

  12. #
    Steph (Poupetteinthekitchen) — March 25, 2014 at 7:05 am

    Great recipe Laurie! My favorite pasta recipes are gorgonzola gnochhi and mushroom ravioli.

  13. #
    Eileen — March 25, 2014 at 7:23 am

    I love any stuffed pasta. So yummy!

  14. #
    Stacey — March 25, 2014 at 7:26 am

    I love any pasta that has a red sauce or an alfredo sauce!

  15. #
    Sara G — March 25, 2014 at 7:35 am

    I don’t have any special recipe, but love to throw pasta with any vegetables I have on hand. This sounds great, and I have a little man home with a sore throat today, so this will be perfect for dinner tonight. Thanks!

  16. #
    Alli Browne — March 25, 2014 at 8:12 am

    My fav pasta is pasta w/ bolagnase sauce..:)

  17. #
    Laura (Blogging Over Thyme) — March 25, 2014 at 8:16 am

    Hmmm…this looks perfect! Love all those roasted veggies. Most definitely the perks of blogging are to be able to eat a big bowl of this for lunch, can I join you next time? 🙂

  18. #
    Kiki C — March 25, 2014 at 8:25 am

    My favorite pasta is the Pasta Vodka my husband makes. It’s delicious and special because this was his go-to chick magnet dish back in the day and it worked (and has for 25 years!) with this chick! We love Dreamfield’s and especially the low carb value…great for diabetics!

  19. #
    Christi — March 25, 2014 at 8:35 am

    My favorite pasta recipe is anything with Alfredo sauce 🙂

  20. #
    Alyssa C — March 25, 2014 at 8:41 am

    This looks delicious! Since it’s snowing today, I may need to make this tonight so I can pretend like Spring has arrived…will this winter ever end?!

  21. #
    Melissa Ibarra — March 25, 2014 at 8:47 am

    I love fettucine alfredo and bolognese pasta!!

  22. #
    Jenny — March 25, 2014 at 9:04 am

    Definitely primavera or puttanesca.

  23. #
    Zanta — March 25, 2014 at 9:11 am

    This looks like something my entire family will eat! I’m adding this to my “try” list. Thanks!

  24. #
    Carmen — March 25, 2014 at 9:22 am

    My favorite pasta is the light fettuccine Alfredo you posted. SOOO good!

  25. #
    Marsha — March 25, 2014 at 9:24 am

    roasted veggies, turkey meatballs and pasta

  26. #
    Suzanne — March 25, 2014 at 9:27 am

    My favorite pasta dish is simple – roasted red pepper, olives, and goat cheese over whole wheat spirals.

  27. #
    Cheryl — March 25, 2014 at 9:39 am

    ANY PASTA!!!

    I’m def printing this recipe!! I need to eat healthier

  28. #
    T_Bun — March 25, 2014 at 9:55 am

    Crab and Linguine… yum!

  29. #
    Marilyn — March 25, 2014 at 10:37 am

    Shrimp scampi and pasta

  30. #
    Danise — March 25, 2014 at 10:38 am

    My favorite pasta recipe is anything with grape tomatoes and basil. BTW, roasting veggies has changed my family’s life!!

  31. #
    Jennie @themessybakerblog — March 25, 2014 at 10:45 am

    The other day I had the pleasure of drinking a glass of sangria at 11am. Hey, it’s 5 o’clock somewhere, right? This pasta looks amazing. Now, if only we could get some spring-like weather.

  32. #
    Breanna M. — March 25, 2014 at 10:51 am

    I love roast veggies. Looks so delicious!

  33. #
    Tori — March 25, 2014 at 11:04 am

    fettuccine alfredo!

  34. #
    Amy Bowser — March 25, 2014 at 11:54 am

    My favorite pasta is a tie between angel hair with meat sauce or penne arrabiata. However, last night I tried a new, simple recipe from The Kitchn for scallops over fettuccine with just chicken broth, white wine, cilantro, garlic, and lime. It was delicious and easy!!

  35. #
    Amber Clinkard — March 25, 2014 at 12:21 pm

    Simple.. Fresh pesto. Love basil and garlic and pine nuts.

  36. #
    Christine @ Cooking with Cakes — March 25, 2014 at 12:21 pm

    so bright and colorful!! this is such a cheery, Spring-perfect dish 🙂

  37. #
    Zainab merchant — March 25, 2014 at 12:26 pm

    Shrimp Scampi

  38. #
    Cheryl C — March 25, 2014 at 1:28 pm

    I love Lemon Pasta with Chicken. It has such a light fresh sauce made with olive oil, lemon juice and a few herbs and seasonings.

  39. #
    K Stewart — March 25, 2014 at 1:42 pm

    I love butternut squash shells with fontina!

  40. #
    Terah Homolka — March 25, 2014 at 2:14 pm

    I love mac and cheese!

  41. #
    Chris — March 25, 2014 at 2:14 pm

    Only one? I love all pasta dishes!! Bring ’em on!

  42. #
    Madeline — March 25, 2014 at 2:48 pm

    Pasta puttanesca!!

  43. #
    ashley — March 25, 2014 at 2:53 pm

    I adore lasagna… made the night before. And really cheesy.

  44. #
    Kristina N. — March 25, 2014 at 3:25 pm

    My favorite pasta recipe is anything with lots of vegetables. I roast a big batch similar to yours and just add pasta with fresh pesto. Perfect!

  45. #
    Sandra gohr — March 25, 2014 at 4:08 pm

    I’m making this for dinner looks yummy❤️❤️❤️❤️❤️❤️

  46. #
    Kathy W — March 25, 2014 at 4:33 pm

    I like a simple bowl of angel hair pasta, with butter and peas. And I sometimes toss in whatever leftover meat is in the refrigerator – steak, chicken, turkey. Easy and delicious.

  47. #
    Katrina @ Warm Vanilla Sugar — March 25, 2014 at 6:10 pm

    This sounds like such a nice dinner! Love it!

  48. #
    Gail — March 25, 2014 at 7:07 pm

    Broccoli and garlic…simple but so good

  49. #
    KAREN IN BUFFALO MN — March 25, 2014 at 7:52 pm


  50. #
    Amanda @ Once Upon a Recipe — March 25, 2014 at 8:06 pm

    Prop wine! I love it! And you’re completely right. Wasting wine is not an option. This veggie-laden pasta primavera looks like the perfect dish to wash down with a glass (I’m a red girl)!

  51. #
    laurie dipietra — March 25, 2014 at 8:11 pm

    love pasta primavera, can’t wait to try this and love dreamfields

  52. #
    Maria | Pink Patisserie — March 25, 2014 at 8:20 pm

    A glass of mid-day prop wine is definitely one of my favorite things about blogging.. 🙂 I can think of no better thing to go with this gorgeous dish.. Yay Spring!!

  53. #
    Maggie — March 25, 2014 at 8:20 pm

    My favorite is mac and cheese for sure!

  54. #
    Melissa B — March 25, 2014 at 8:29 pm

    Shrimp Alfredo or Mac and Cheese!

  55. #
    Rebecca — March 25, 2014 at 9:02 pm

    Shrimp Scampi is my fave!

  56. #
    Birdiebee — March 25, 2014 at 9:21 pm

    My favorite pasta is seafood fettuccine.

  57. #
    Dana — March 26, 2014 at 1:15 am

    Pasta with garlic, olive oil and parmesan cheese.

  58. #
    Phyllis — March 26, 2014 at 1:26 am

    Chicken and Broccoli Alfredo

  59. #
    Ashley B — March 26, 2014 at 9:31 am

    Buccatini with roasted garlic and broccoli cream sauce!!

  60. #
    Candice — March 26, 2014 at 9:51 am

    This looks like a very healthy and tasty way to enjoy veggies!

  61. #
    Rachael — March 26, 2014 at 10:52 am

    my favorite pasta is olive oil, parm cheese and garlic.mmmmm.

  62. #
    Rebecca — March 26, 2014 at 11:04 am

    Either an alfredo sauce or lasanga.

  63. #
    Rebecca {foodie with family} — March 26, 2014 at 11:16 am

    OH mymymy, this sounds great! I love all the roasted veggies tossed in there!

  64. #
    marina — March 26, 2014 at 12:02 pm

    Creative & colorful, love all forms of veggie pasta!
    I made a similar pasta last week with all the odds & ends of veggies I had on hand in the fridge/freezer. A couple of tomatoes, few carrots, handful of peas, scallions, jalapeno, zucchini. Roasted all the veggies together then tossed with whole wheat pasta — huge hit!

  65. #
    kelly — March 26, 2014 at 12:35 pm

    I love my daughters lasagna! It’s her “specialty” She makes a HUGE pan of it but it doesn’t last long! LOVE the left overs!!

  66. #
    Cynthia Gastelum — March 26, 2014 at 2:26 pm

    My favorite pasta dish is a simple pasta, cheese, and seasonings.

  67. #
    Angie Nicholson — March 26, 2014 at 5:53 pm

    This looks delicious! I’ll have to try this on the weekend!

  68. #
    Cindy H — March 27, 2014 at 8:31 am

    I made this for dinner last night. I followed the recipe exactly with the exception of the pine nuts (I refused to pay $9 for a TINY bottle of them!). It was absolutely delicious! I wouldn’t change a thing.

  69. #
    Alessandra — March 27, 2014 at 1:10 pm

    Loved the recipe! I am going to make my own version with stir fry vegetables, soy sauce and shrimp!!! Can’t wait!

  70. #
    Maria Hicks — March 27, 2014 at 7:59 pm

    My favorite pasta dish is pasta primavera. Yum!

  71. #
    Marilyn — March 27, 2014 at 10:06 pm

    Totally off subject, but I just had to share with you my find. I found a vintage farberware griddle just like yours in excellent condition for $3 dollars at a garage sale. I was so thrilled. Anyways, I just had to share.

  72. #
    margaret reider — March 28, 2014 at 3:38 pm

    Anything with shrimp!

  73. #
    Christa Lopez — March 28, 2014 at 5:04 pm

    I love spaghetti with marinara sauce and mushrooms!

  74. #
    Amanda C. — March 28, 2014 at 7:58 pm

    Favorite pasta: butternut squash ravioli with sage and brown butter sauce.

  75. #
    KaySue — March 29, 2014 at 11:19 am

    My favorite pasta dish is lasagna.

  76. #
    Julie — March 30, 2014 at 2:26 pm

    I love goulash thanks for the giveaway

  77. #
    Jeanie — March 30, 2014 at 4:09 pm

    I like the classic italian recipe. With spaghetti sauce and secret spices and beef all mixed in with garlic texas toast. I can eat it for 3 meals just from one box and that is counting my husband as well.

  78. #
    Carolsue — March 30, 2014 at 6:50 pm

    I like Dan Dan Noodles — I use fettuccine or linguine noodles to make it.
    It’s a copycat recipe from PF Chang’s.

  79. #
    Georgiana — March 30, 2014 at 8:50 pm

    Chicken Fettucinni Alfredo is my favorite in a cream sauce with mushrooms.

  80. #
    Renata — March 31, 2014 at 8:43 am

    I love Chicken Marsala with cute little bow tie pasta!

  81. #
    Ray — April 1, 2014 at 9:14 am

    Classic spaghetti and meatballs is my go-to favorite dish!

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