Roasted Vegetable Pasta Primavera
15min
15min
5
380
Chef's Note
For extra flavor, try adding a squeeze of fresh lemon juice just before serving. If you're short on time, you can microwave the carrots for 2 minutes before roasting to ensure they cook through completely in the same time as the other vegetables.
Tags
Ingredients
12 oz penne pasta
3 medium carrots
2 medium zucchini
1 large bell pepper
1 cup cherry tomatoes
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 cup grated parmesan cheese
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Bring a large pot of salted water to boil for the pasta.
- 3
While waiting for water to boil, peel and slice 3 medium carrots into thin strips. Cut 2 medium zucchini and 1 large bell pepper into similar-sized pieces.
- 4
Place all vegetables including 1 cup of cherry tomatoes on a large baking sheet. Drizzle with 2 tbsp of olive oil and sprinkle with 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
- 5
Roast vegetables in the preheated oven for 12-15 minutes until tender but still slightly crisp.
- 6
While vegetables are roasting, cook 12 oz of penne pasta according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
- 7
Return the drained pasta to the pot, add the roasted vegetables, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine. Add a splash of reserved pasta water if needed to loosen the mixture.
- 8
Serve immediately topped with 1/2 cup grated parmesan cheese.
Nutrition Information (per serving)
380
12g
56g
13g
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