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Roasted Vegetable Pasta Primavera

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A colorful mix of fresh vegetables are roasted and tossed with spaghetti, Parmesan cheese and seasonings for a delicious and healthy pasta dish.
Course Mains & Entrees
Cuisine Italian
Keyword asparagus, bell pepper, broccoli, mushrooms, pasta, tomatoes, yellow squash, zucchini
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 8 servings
Calories 359
Author Laurie McNamara


  • 1/4 cup olive oil
  • 2 medium shallots sliced
  • 4 cloves 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 cherry tomatoes or your favorite, halved
  • 1/2 red bell pepper diced
  • 1 cup frozen petite peas thawed
  • 1/2 cup freshly grated Parmesan plus more for serving
  • 1 tablespoon italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 12 ounces spaghetti noodles
  • 1/2 cup pasta water reserved from cooking pasta
  • 1/3 cup toasted pine nuts


  • Preheat your oven to 500°.
  • In a small dry 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 teaspoon 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 1/2 tablespoon 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 1½ 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.
  • 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.


Serving: 1g | Calories: 359kcal | Carbohydrates: 48g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 145mg | Potassium: 814mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3772IU | Vitamin C: 99mg | Calcium: 156mg | Iron: 3mg