Pasta Primavera with Roasted Veggies
This delicious and easy-to-make Pasta Primavera recipe is studded with flavorful and seasonal roasted vegetables, garlic herb butter, and plenty of parmesan cheese. Switch up the pasta shape based on what you have on hand.
Servings 8 people
Calories 465kcal
Ingredients
- 1 lb. pasta (farfalle/bowtie)
- 3 large carrots, julienned
- 2 small/medium zucchini, quartered
- 2 small/medium yellow squash, quartered
- 2 large bell peppers (red and yellow), sliced into matchsticks
- 1 lb. fresh asparagus (medium to thick stalks), trimmed and cut on a diagonal
- 1 yellow onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup parmesan cheese, grated or finely shredded
- 3 Tbsp. olive oil
- 1 Tbsp. herbes de provence
- 1 tsp. salt
- 1 tsp. pepper
For the garlic herb butter:
- 8 Tbsp. softened unsalted butter
- 1 Tbsp. lemon zest (zest from ~1 lemon)
- 2 cloves garlic, minced
- 2 Tbsp. fresh basil, minced
- 2 Tbsp. fresh parsley, minced
- salt and pepper, to taste
Instructions
- Preheat the oven to 450° F. Grab two baking sheets for the veggies. Cut up all of the veggies and line them on the baking sheets. Drizzle olive oil, salt, pepper and, Herbes de Provence all over the vegetables. Gently mix together. Bake in the oven for 20-25 minutes.3 large carrots, julienned, 2 small/medium zucchini, quartered, 2 small/medium yellow squash, quartered, 2 large bell peppers (red and yellow), sliced into matchsticks, 1 lb. fresh asparagus (medium to thick stalks), trimmed and cut on a diagonal, 1 yellow onion, thinly sliced, 3 Tbsp. olive oil, 1 Tbsp. herbes de provence, 1 tsp. salt, 1 tsp. pepper
- Bring the water to boil for the pasta and cook the pasta al dente according to box directions. Drain pasta and set aside.1 lb. pasta (farfalle/bowtie)
- Garlic herb butter: Add the softened butter, lemon zest, basil, parsley, garlic, salt, and pepper into a medium-sized bowl. Mix until incorporated using a hand mixer.8 Tbsp. softened unsalted butter, 1 Tbsp. lemon zest (zest from ~1 lemon), 2 cloves garlic, minced, 2 Tbsp. fresh basil, minced, 2 Tbsp. fresh parsley, minced, salt and pepper, to taste
- In a large serving bowl, mix the warm pasta with the roasted vegetables. Then add the cherry tomatoes, parmesan cheese, and garlic herb butter.1 cup cherry tomatoes, halved, 1 cup parmesan cheese, grated or finely shredded
- Toss until the pasta is coated evenly. Serve warm and enjoy!
Video
Notes
- Storage: store in an air-tight container for up to 3-4 days.
- Reheat in the microwave or stovetop. You can add a splash of water to prevent it from drying out during reheating.
- Recipe Inspired by Giada
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 470mg | Potassium: 520mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6857IU | Vitamin C: 66mg | Calcium: 236mg | Iron: 5mg