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 would definitely be making a veggie-loaded, healthy, pasta dish like this at noon on a weekday annnnd drinking the “prop wine”. What? Somebody has to drink it. I mean, it’s pretty much illegal to pour perfectly good glass of (any) wine down the drain.
It’s also illegal not jump on the healthy roasted vegetable pasta train.
No, that’s a lie. But just look at it, it’s literally spring in a bowl. How can you not want to grab a fork and jump into it?
To Make This Roasted Vegetable Pasta Primavera You Will Need:
- toasted pine nuts
- olive oil
- cremini mushrooms
- yellow squash
- cherry tomatoes
- red bell pepper
- frozen petite peas
- italian seasoning
- crushed red pepper flakes
- kosher salt
- black pepper, to taste
- 13.5 ounces spaghetti noodles, plus 1/2 cup reserved pasta water
- parmesan cheese
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 2 sliced shallots and cook until soft. Next, throw in the 4 cloves minced fresh garlic and cook for a minute or two.
Meanwhile, dice up 2 peeled carrots. Toss in olive oil, salt and then roast them for about 8-10 minutes in a 500° 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 1 bunch broccoli (trimmed into florets) broccoli florets, 8 ounces cremini mushrooms and 1/2 a bunch asparagus (cut into 1-inch pieces) 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 1/2 a pint of halved tomatoes, 1 quartered zucchini and yellow squash and 1/2 a 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 1 cup (frozen or slightly thawed) petite peas.
Then add the hot, cooked and drained pasta.
Season with a tablespoon of Italian seasoning and a quarter teaspoon of red pepper flakes.
Then add in 1/2 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.
This post was created for and sponsored by Dreamfields pasta. As always, my opinions are my own.
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