Primavera pasta with roasted vegetables

A simple way to make this dish easy to make, and get more flavor at the same time, is to roast all of the vegetables in the oven together. Roasting vegetables brings out the sweetness of vegetables. The beauty of primavera pasta is that you can use whatever is handy now. Our asparagus is still going strong so I used some of that along with young zucchini, yellow summer squash, onion, mushrooms, and cherry tomatoes. Snow peas or sugar snap peas would be a great addition too. I used mushroom and sage infused olive oil, and a drizzle of balsamic vinegar, to toss everything together before serving.

Cut the top of the asparagus about 4″ long, then chop the tender ends of the stalks into smaller pieces. Julienne the zucchini and squash, slice mushrooms and onions, cut cherry tomatoes in half. Toss all of it together in a single layer on a large jelly roll pan sprayed with olive oil. Add salt, pepper, and garlic powder, some dried rosemary or basil if you feel like it, and it’s ready to go in the oven. Cook some pasta while the vegetables are roasting. Everything will be ready about the same time so you can toss it together with the olive oil and balsamic and dinner is served.

– Joan, 21 May 2021

Primavera pasta with roasted vegetables

  • 1/2 lb. farfalle pasta
  • 10-12 thick stalks asparagus
  • 2 small zucchini, julienned
  • 2 small yellow summer squash, julienned
  • 1/2 lb. mushrooms, sliced
  • 1/2 medium onion, sliced
  • 1 pint cherry tomatoes, halved lengthwise
  • 2-3 tablespoons olive oil
  • balsamic vinegar
  • salt and pepper to taste
  • garlic powder to taste
  • dried rosemary or basil, optional
  • fresh Parmesan cheese

Preheat oven to 425ºF.

Cut the asparagus about 4″ from the top, then cut the rest of the stalk into 1″ long pieces. Julienne the zucchini and yellow squash. Slice mushrooms and onion. Cut the cherry tomatoes in half lengthwise. Toss all of the vegetables except tomatoes together and spread in a single layer on a large jelly roll pan lightly sprayed with olive oil. Arrange the tomato halves, cut side down, on top of the other vegetables. Sprinkle salt, pepper, and garlic powder over the top, along with herbs if desired. Bake at 425ºF about 20-25 minutes, until softened but not mushy.

While the vegetables are baking, cook 1/2 lb. of farfalle or other pasta to al dente according to package directions. Drain and set aside.

When vegetables are roasted toss them with the pasta and olive oil. Drizzle with balsamic vinegar and top with sliced scallions or fresh parsley and freshly grated Parmesan cheese. Serve immediately.

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