Roasted Vegetable Pasta Primavera

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
• shallots
• garlic
• carrots
• broccoli
• cremini mushrooms
• asparagus
• yellow squash
• zucchini
• cherry tomatoes
• red bell pepper
• frozen petite peas
• italian seasoning
• crushed red pepper flakes
• kosher salt
• black pepper, to taste
• 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.

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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Yield: 8 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 mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr

Ingredients

• 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

Instructions 

• 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

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian