Description
Roasted Veggie Pasta Primavera with tender pasta, caramelized vegetables, tomatoes, and Parmesan.
Ingredients
Scale
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 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 Italian seasoning
- 1 pound short pasta
- 1 (14-ounce) can datterini tomatoes
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 450°F.
- Toss vegetables with olive oil, salt, and seasoning.
- Divide vegetables between two baking sheets.
- Roast for 20 to 25 minutes, stirring halfway.
- Cook pasta in salted boiling water until al dente.
- Reserve 1 cup pasta water and drain pasta.
- Combine pasta, vegetables, and tomatoes.
- Add pasta water as needed and serve with Parmesan.
Notes
- Do not overcrowd vegetables when roasting.
- Reserve pasta water for moisture.
- Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 20mg