Roasted Veggie Pasta Primavera brings fresh vegetables, tender pasta, and bold Italian flavor together in one satisfying bowl. This Roasted Veggie Pasta Primavera recipe takes inspiration from a classic Giada De Laurentiis recipe, updated with oven-roasted vegetables for deeper flavor and an easy, modern cooking process. Perfect for a weeknight vegetarian dinner, this dish feels light yet filling, colorful yet comforting, and simple enough for everyday cooking while still tasting restaurant-worthy.

Story

Roasted Veggie Pasta Primavera has a fascinating history rooted in New York dining rather than Italy. The word “primavera” means spring, and this dish truly celebrates that idea with vibrant vegetables and fresh flavors. Inspired by a famous Giada De Laurentiis recipe, this version skips complicated blanching and instead relies on roasting to bring out natural sweetness. Roasting transforms simple roasted vegetables into caramelized, savory bites that coat every piece of pasta. This Roasted Veggie Pasta Primavera works beautifully as a seasonal spring pasta, yet it tastes just as good year-round. Each forkful feels balanced, wholesome, and comforting without feeling heavy, which makes it ideal for both family dinners and casual entertaining.

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 large onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1 tablespoon herb seasoning (Italian seasoning blend)
1 pound short pasta, such as mezzi rigatoni
1 (14-ounce) can datterini tomatoes, with juices
1/2 cup freshly grated Parmesan cheese

Step-by-Step Instructions

Preparing the Ingredients

Start by washing and drying all vegetables thoroughly. Slice the carrots, zucchini, yellow squash, and bell peppers into thin, even strips so they cook at the same rate. Thinly slice the onion to help it soften and brown evenly during roasting. Measure the olive oil, salt, and Italian herb seasoning so everything is ready before cooking begins. Having the ingredients prepped in advance keeps the process smooth and efficient.

Cooking Instructions

Preheat the oven to 450°F. Place all the sliced vegetables on a large heavy baking sheet, drizzle with olive oil, sprinkle with salt and seasoning, and toss until evenly coated. Divide the vegetables between two baking sheets and spread them into a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the carrots turn tender and the vegetables develop golden edges. Meanwhile, cook the pasta in generously salted boiling water until al dente. Reserve one cup of pasta water before draining. Combine the hot pasta and roasted vegetables in a large bowl, add the datterini tomatoes with their juices, and toss gently with enough reserved pasta water to create a light sauce. Finish with Parmesan and serve warm.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the vegetables on one baking sheet, as this causes steaming instead of roasting. Skipping the reserved pasta water can result in a dry dish, so always save some before draining. Overcooking the pasta leads to a mushy texture that clashes with the crisp-tender vegetables. Season carefully, since Parmesan adds saltiness at the end.

Pro Tips for Better Flavor

Use freshly grated Parmesan rather than pre-shredded cheese for smoother melting and richer taste. A drizzle of olive oil just before serving adds shine and depth. For extra aroma, sprinkle fresh basil or parsley over the finished pasta. High-quality datterini tomatoes bring natural sweetness that balances the roasted vegetables beautifully.

Serving and Storage

How to Serve

Serve Roasted Veggie Pasta Primavera hot, topped with extra Parmesan and cracked black pepper. Pair it with a simple green salad or crusty bread for a complete vegetarian dinner. This dish also works well as a side for grilled fish or chicken when feeding mixed diets.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or olive oil to restore moisture. The flavors deepen overnight, making leftovers especially satisfying.

Conclusion

Roasted Veggie Pasta Primavera delivers fresh flavor, comforting texture, and beautiful color in every bite. With simple ingredients and straightforward steps, this recipe proves that seasonal vegetables and pasta can create something truly memorable. Try it once, and it may become a regular favorite at your table.

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Frequently Asked Questions

Can I use different vegetables in this recipe?

Yes, you can swap in asparagus, broccoli, or cherry tomatoes depending on the season. Keep cuts uniform so everything roasts evenly and finishes cooking at the same time.

Is this pasta good for meal prep?

This dish works well for meal prep because the roasted vegetables hold their texture. Store portions separately and reheat gently to keep the pasta from drying out.

What pasta shape works best for Primavera?

Short pasta like rigatoni, penne, or fusilli works best because it catches the vegetables and light sauce, giving balanced flavor in every bite.