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”.
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.
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.
Start by toasting 1/3 cup of pine nuts in a dry pan over medium-low heat, for about 5-8 minutes.
Remove the toasted nuts to a clean plate and set them off to the side.
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.
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.
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.
On a large rimmed sheet pan, toss the broccoli florets, mushrooms and asparagus in olive oil and kosher salt.
Roast for 12-14 minutes until lightly browned, soft but with still some firmness to them.
Toss them into the same bowl as the carrots, shallots and garlic.
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.
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.
Add in the petite peas…
…the cooked and drained pasta.
Season with a tablespoon of Italian seasoning and a quarter teaspoon of red pepper flakes.
Then add in the half cup of freshly grated Parmesan cheese, the reserved pasta water…
…and toss. Give the Roasted Vegetable Pasta Primavera a taste and season with salt accordingly… and lots of black pepper.
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.
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!
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This post was created for and sponsored by Dreamfields pasta. As always, my opinions are my own.
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