This is a great way to use up whatever veggies are hanging around in the fridge, or what’s on sale in the weekly grocery store flyers. (Sudbury folks: look under “Local Grocery Deals” on my home page for links to our area stores’ flyers.) I love broccoli or cauliflower in this, along with with something red and sweet like grape tomatoes or red bell pepper…a little onion, squash or zucchini, a handful of corn – whatever you like. Easy and delish! (Fr the record: I have no idea what traditional Pasta Primavera, if there is such a thing, consists of. To me, it’s a chunky pasta with lots of veggies. Enjoy 🙂
Pasta Primavera with Roasted Vegetables
- 12 oz penne pasta – about 3/4 of a box – make it all and use the extra for something else
- 1 yellow squash – chopped
- 1 zucchini – chopped
- 1 red, yellow or orange bell pepper – chopped
- 1/2 pint grape tomatoes – halved
- 1 cup fresh green beans – trimmed and halved
- 5 spears asparagus – trimmed and cut into thirds
- 2-4 tbs olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic – chopped
- 2-3 tablespoons balsamic vinegar
- 1/2 cup grated Parmesan cheese
- 1 lemon – juiced
- 2 tbs fresh basil or parsley – chopped or torn; optional
- 2 cups broccoli florets
Preheat oven to 450 degrees.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
While pasta cooks – in a bowl, toss all veggies and garlic with 2 tablespoons olive oil, 2 tbs balsamic, lemon juice, Italian seasoning and a generous amount of kosher salt and freshly ground pepper (about a tsp of salt and 1/2 tsp of pepper, if you need to measure.) Arrange vegetables on 1 or 2 baking sheets – don’t crowd, or the veggies will steam instead of roast (no crispy edges). Roast 15-20 minutes or until tender.
Toss veggies with cooked pasta, fresh herbs if using, remaining 1 tbs of balsamic vinegar, half the Parmesan, and another splash of oil. Toss, taste and add more vinegar, cheese, oil or S&P as needed.