People have been making Pasta Primavera since the 1970’s. A delicious combination of fresh vegetables and pasta, it’s an easy dish that will quickly become a family favorite. The word primavera means “spring style”, or more specifically it refers to fresh veggies.
Need a Meatless Monday dish? This is definitely a great choice!
How to Make Pasta Primavera
While the word primavera translates to spring style, it doesn’t have to be spring to enjoy it! Ideally, using fresh vegetables from the farmer’s market would be the epitome of primavera, you can still make it year round.
To prep the vegetables for this recipe you will cut everything except for the tomatoes into thin strips. This method is called julienne. These vegetables will be roasted in the oven then tossed with the hot cooked pasta. There’s no tomato sauce needed as all the flavor comes from the vegetables, making this a delicious meal.
Ingredients needed:
- Carrots, cut into thin strips
- Zucchini, cut into thin strips
- Yellow squash, cut into thin strips
- Onion, cut into thin strips
- Yellow bell pepper, cut into thin strips
- Red bell pepper, cut into thin strips
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Dried Italian seasoning or Herbes de Provence
- Farfalle (bowtie pasta) or penne pasta
- Cherry tomatoes, cut in half
- Grated Parmesan
Helpful Kitchen Tools:
To make this Pasta Primavera recipe:
(You can print this recipe at the end of this post. )
- Preheat the oven to 450 degrees F. Bring a large pot of water to a boil.
- Place all the vegetables except for the tomatoes onto a large heavy baking sheet. Drizzle with oil and sprinkle with dried herbs, salt, and pepper, and toss until all are coated.
- Move half of the vegetable mixture to a second baking sheet. Roast in oven until the carrots are tender and the vegetables begin to brown. Flipping or stirring after the first 10 minutes is helpful but not required. Roast about 20 minutes total.
- While the vegetables are roasting, cook the pasta until al dente, about 7-8 minutes. Drain the pasta but reserve one cup of the pasta water.
- Toss the pasta and roasted vegetables in a large bowl. Add in the cherry tomatoes and just enough of the reserved pasta water to loosen and moisten the dish. Season with additional salt and pepper according to your tastes. Sprinkle with the fresh grated Parmesan and serve immediately.
Pasta Primavera is a healthy, satisfying dish that everyone in the family will love. A great way to get more veggies into your family’s diet too! If you don’t want to skip the meat, you can add sliced grilled chicken to the finished pasta dish.
If you love pasta as much as we do, you’ll really want to try this Mushroom Stroganoff, our Tuna Noodle Skillet, and of course our Spaghetti and Meatballs!
More Pasta Recipes
- Pasta Primavera
- Chicken Alfredo
- Bolognese Sauce
- Mushroom Ravioli
- Sun Dried Tomato Pesto
- Simple Zucchini Tomato Pasta
- Shrimp Pasta
- Pasta Carbonara
Pasta Primavera
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 large carrots cut into thin strips
- 2 medium zucchini cut into thin strips
- 2 medium yellow squash cut into thin strips
- 1 medium onion cut into thin strips
- 1 large yellow bell pepper cut into thin strips
- 1 large red bell pepper cut into thin strips
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian seasoning
- 1 pound Farfalle bowtie pasta or penne
- 15 cherry tomatoes halved
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 450 degrees F. Bring a large pot of water to a boil.
- Place all the vegetables except for the tomatoes onto a large heavy baking sheet. Drizzle with oil and sprinkle with dried herbs, salt, and pepper, and toss until all are coated.
- Move half of the vegetable mixture to a second baking sheet. Roast in oven until the carrots are tender and the vegetables begin to brown. Flipping or stirring after the first 10 minutes is helpful but not required. Roast about 20 minutes total.
- While the vegetables are roasting, cook the pasta until al dente, about 7-8 minutes. Drain the pasta but reserve one cup of the pasta water.
- Toss the pasta and roasted vegetables in a large bowl. Add in the cherry tomatoes and just enough of the reserved pasta water to loosen and moisten the dish. Season with additional salt and pepper according to your tastes. Sprinkle with the fresh grated Parmesan and serve immediately.
Nutrition
This recipe adapted from Giada De Laurentiis / Food Network
Amanda Davis
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