Easy Pasta Primavera

This easy pasta primavera recipe features roasted seasonal vegetables, fresh herbs, and a light lemon zest finish tossed with short pasta. Quick to prepare, this colorful and healthy pasta dish combines zucchini, bell peppers, carrots, and grape tomatoes with Parmesan cheese for a flavorful weeknight meal or vegetarian dinner option.

Ingredients

• 2 zucchini, sliced into half moons
• 2 yellow squash, sliced into half moons
• 2–3 carrots, peeled and cut into short sticks
• 1 red bell pepper, sliced into strips
• 1 yellow or orange bell pepper, sliced into strips
• 1 red onion, sliced into half moons
• 3 large garlic cloves, minced
• 1 Tbsp dried oregano, plus more for garnish
• 1 ½ tsp fresh thyme leaves, plus more for garnish
• Kosher salt, to taste
• Black pepper, to taste
• 3 Tbsp extra virgin olive oil, plus more for finishing
• 12 oz short pasta (such as farfalle)
• 8 oz grape tomatoes, halved
• 1 large lemon, zested
• ½ cup Parmesan cheese, plus more for garnish

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Instructions

Step 1: Prepare the Oven and Pasta Water

1. Preheat oven to 450°F (230°C).
2. Bring a large pot of salted water to a boil for the pasta.

Step 2: Season the Vegetables

1. In a large mixing bowl, combine zucchini, yellow squash, carrots, bell peppers, and onion (set tomatoes aside for later).
2. Add minced garlic, oregano, thyme, kosher salt, and black pepper.
3. Drizzle with extra virgin olive oil and toss until vegetables are evenly coated.

Step 3: Roast the Vegetables

1. Spread vegetables in a single layer on a large sheet pan (use two pans if needed).
2. Roast for 10 minutes, stir, and continue roasting another 10 minutes until tender and lightly browned at the edges.

Step 4: Cook the Pasta

1. Cook pasta according to package directions until just tender.
2. Reserve 1 cup of pasta cooking water before draining.

Step 5: Combine and Finish

1. Transfer pasta to a large bowl and season with salt and pepper.
2. Add roasted vegetables, halved tomatoes, lemon zest, a splash of pasta water, and a drizzle of olive oil.
3. Toss gently to combine. Sprinkle with Parmesan cheese and extra oregano or thyme if desired.

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Why You’ll Love This Recipe

• Bright, fresh flavors from seasonal vegetables and citrus.
• Easy, healthy, and colorful pasta dish in under 30 minutes.
• Flexible for vegetarian diets or quick weeknight dinners.
• Roasting vegetables enhances their natural sweetness and adds depth of flavor.

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Tips

• Roast vegetables in a single layer to ensure even browning.
• Save pasta water to loosen the sauce and help it cling to the pasta.
• Use a high-quality extra virgin olive oil for finishing flavor.
• Add Parmesan gradually to taste.

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Variations and Substitutions

• Vegetables: Swap or add asparagus, broccoli, or cherry peppers.
• Pasta: Use penne, fusilli, or gluten-free pasta.
• Cheese: Substitute Parmesan with Pecorino Romano or a plant-based alternative.
• Herbs: Basil or parsley can replace or complement oregano and thyme.

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FAQs

Can this recipe be made ahead?
Yes, roast vegetables can be prepared a day in advance and reheated before tossing with pasta.

Is this recipe vegetarian?
Yes, it’s naturally vegetarian and can be made vegan by omitting Parmesan or using a plant-based alternative.

Can I add protein?
Yes, grilled chicken, shrimp, or tofu work well for a complete meal.

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Serving Suggestions

• Serve with a side of crusty bread or garlic bread.
• Garnish with extra Parmesan, lemon zest, or fresh herbs for a pop of color.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.