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”.

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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!

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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
Yield: 6 servings

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.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour


  • 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


  1. Preheat your oven to 500 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Taste-test and season with kosher salt and black pepper accordingly.
  9. Serve into bowls and garnish with a tablespoon or so of the toasted pine nuts and more Parmesan cheese if desired.

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