This recipe is a healthier version then your typical pasta primavera that’s often served in a cream sauce. This version is served with roasted veggies. Roasting veggies brings out their natural sugars, which makes this recipe especially yummy. You can add whatever veggies you like to the recipe.
3 carrots, peeled and cut in half and then cut into strips
2 medium zucchini or 1 large zucchini, sliced
12 asparagus, cut in half
1 onion, cut into big wedges
1 yellow bell pepper, seeded and cut into strips
1 clove garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
pinch red pepper flakes
salt and freshly ground black pepper to taste
500 grams dry penne pasta
2 tomatoes cut into small wedges
2/3 cups fresh Parmesan cheese grated
Preheat the oven to 450° F.
In a large bowl, toss all of the vegetables with oil, salt, pepper, dried herbs and red pepper flakes to coat. Transfer vegetables to a large baking sheet lined with tin foil and arrange evenly. Bake 15 minutes and then stir. Cook until veggies are tender, about 15-20 more minutes.
While veggies are roasting, cook the pasta in a large pot of boiling salted water until al dente (tender but still firm to the bite) based on package instructions. Drain, reserving some of the cooking water in case the pasta is dry.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Add in tomatoes and enough reserved water to moisten. Add in Parmesan cheese. Season the pasta with salt and pepper to taste.
Other pasta recipes to try:
Simple Pasta Carbonara
Pasta with garlic, tuna and capers