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You are here: Home / Recipes / Cuisine / American / Roast Veggie Pasta Primavera

Roast Veggie Pasta Primavera

July 1, 2015 by Mahy, Updated November 7, 2019 10 Comments

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Roast Veggie Pasta Primavera

This roast veggie pasta primavera recipe is pure pasta and veggie bliss. Sweet roast veggies are tossed with a fragrant mixture of garlic, basil and sun dried tomatoes, and then tossed with cooked pasta and parmesan cheese for an instant pasta sauce. A gorgeous vibrant and perfect side or vegetarian main dish that’s loaded with flavor, color and veggie goodness! 

It’s no secret I have a thing for pasta, it’s like the ultimate comfort and unwind food. I might have made too many, way too many of it that it became my go to comfort dinner, or it could be a universal thing? If you’re in any way connecting with what I’m saying, this recipe is one you can’t miss! And if you’re not feeling the pasta love as much, I promise you this recipe will bring you a lot closer!

Roast Veggie Pasta Primavera

This roast veggie pasta primavera is very much an Italian classic, primavera means Spring in Italian and it’s loaded with beautiful Spring veggies and colors. Even though we’re well into Summer, the gorgeous colors and flavors of this pasta fit right in. And while I used as many Spring veggies here as I could, this recipe is great with as little or as many as your heart desires. So don’t be discouraged if you feel you don’t have enough veggies, because the sauce will make any veggie shine.

Roast Veggie Pasta Primavera

I love to roast my veggies for my pasta primavera, but they could be blanched, boiled, sautéed or each veggie can be cooked separately and differently form the other. I prefer slicing them all and tossing them with a little olive oil, salt, pepper and dried oregano and simply roasting them till tender sweet veggie perfection. The spinach is the only veggie I love using fresh without cooking because it wilts and softens the moment it’s tossed with the roast veggies and pasta. If you have a thing for kale, try it instead of spinach or a combo of both—I often do that.

Roast Veggie Pasta Primavera
Roast Veggie Pasta Primavera
Roast Veggie Pasta Primavera
Roast Veggie Pasta Primavera

Now the secret that brightens up the flavors in this roast veggie pasta Primavera is the sauce. And the beauty of this sauce, not only that it’s refreshingly yummy, is that it’s a no cook sauce! It’s a combination of fresh vibrant ingredients like garlic, sun dried tomatoes and fresh basil that are tossed with the roast veggies, so the heat from those veggies bring up the wonderful flavors and aromas of these ingredients and together they create a luscious sauce with a bit of the pasta water and Parmesan cheese.

Roast Veggie Pasta Primavera

If you’ve missed the 10 minute Greek cheese tortellini recipe where I wrote a lot about the pasta water sauce, in brief, you can use the same water you’ve cooked your pasta in to make a base for the pasta sauce. So when you strain your pasta, make sure to save some of that starchy pasta water aside. And together with a bit of cheese and aromatics (like the garlic, sun dried tomato and basil in this case), this pasta water creates a luscious sauce that feels like a creamy sauce while in fact it isn’t. I admit I do cheat a little and add a couple tablespoons of cream cheese to give an extra creamy feel, but it’s totally optional. Now if a creamy sauce is what you’re looking for, then substitute part of the pasta water with cream, or the entire amount like in this healthy kale squash mushroom pasta.

Roast Veggie Pasta Primavera

As gorgeous and vibrant as this recipe looks, it’s super easy and quick. After chopping the veggies, all the work is done in the oven and all you’ll need to do is cook the pasta and toss everything together for a roast veggie primavera pasta dinner, potluck dish, lunch you’ll enjoy!:)

Roast Veggie Pasta Primavera

 

4.56 from 9 votes
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Roast Veggie Pasta Primavera

Course Main Dish
Cuisine Italian
Keyword pasta primavera recipe, pasta with roasted veggies, roast veggie pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 430 kcal
Author Mahy

Ingredients

  • 1 extra large carrot or 2 medium ones , cut up into thin matchsticks
  • 1 yellow sweet bell pepper , thinly sliced into match sticks
  • 1 large yellow onion , slices thin
  • 1 cup of sliced cremini mushrooms
  • 1 cup asparagus thinly sliced into matchsticks
  • 1 cup of fresh or canned corn kernels
  • 1 cup of broccoli florets
  • 1 ⁄2 cup sun dried tomatoes sliced
  • 1 ⁄4 cup fresh basil leaves sliced
  • 1 small clove of garlic minced finely
  • 1 cup of baby spinach leaves or kale
  • 1/2 cup of pasta water (more or less depending on how saucy you like your sauce)
  • 2 tablespoons of low fat cream cheese (optional)
  • 1/3 cup of grated parmesan cheese
  • 1 teaspoon of salt
  • 1 ⁄2 teaspoon of pepper
  • 2 tablespoons of dried oregano
  • 1 tablespoons of extra virgin olive oil
  • 18 ounce box of your favorite type pasta
  • 1 tablespoon of salt for cooking the pasta

Instructions

  1. Line a large baking sheet with parchment paper and preheat your oven to 400 degrees.
  2. Place the veggies on the baking sheet and divide the seasoning between all veggies.
  3. Season with the salt, pepper and oregano then drizzle with the olive oil.
  4. Toss the veggies with your hands to make sure all is evenly coated.
  5. Roast the veggies (except for the asparagus and broccoli florets) for about 18 minutes, tossing them halfway through baking.
  6. In the meantime, start cooking the pasta according to package instructions. 
 
Remove the baking sheet and make room for the asparagus and broccoli florets, then return it back to roast for just 3 minutes.
  7. When veggies are done, place them all in a large deep bowl and add to them the 

spinach, garlic, sun dried tomatoes, cream cheese and basil.
  8. When pasta is ready add it all to the bowl too and add about 1⁄4-1/2 cup of pasta water to it and toss everything together. 
Add the parmesan cheese and toss again.
  9. Serve and sprinkle with extra cheese.
Nutrition Facts
Roast Veggie Pasta Primavera
Amount Per Serving
Calories 430 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 1721mg75%
Potassium 534mg15%
Carbohydrates 75g25%
Fiber 5g21%
Sugar 5g6%
Protein 16g32%
Vitamin A 2607IU52%
Vitamin C 55mg67%
Calcium 144mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: American, Brunch, Cuisine, Dinner, Healthy, Holidays, Lunch, Mediterranean, Menus, Pasta, Recipes, Vegetarian Tagged With: asparagus, basil, creamy veggie pasta, fresh pasta dinner, garlic, healthy pasta, healthy veggie pasta, Italian Pasta, mushroom, pasta, pasta dinner, pasta dinners, pasta primavera, quick pasta, roast veggie pasta primavera, roast veggies, Spring pasta, sun dried tomato pasta, vegetarian, vegetarian dinner, vegetarian pasta, veggie pasta, veggies

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Comments

  1. Tisha says

    September 6, 2019 at 11:21 am

    5 stars
    I love pasta primavera! perfect way to get some delicious veggies in your meal also!

    Reply
    • Mahy says

      October 3, 2019 at 10:20 pm

      So true Tisha!

      Reply
  2. Kathi says

    September 6, 2019 at 11:04 am

    5 stars
    My kind of recipe! Little pasta, lotsa veggies and easy to throw together! Can’t wait to try it!

    Reply
    • Mahy says

      October 3, 2019 at 10:21 pm

      Kathi, I’m where you are exactly!!

      Reply
  3. Traci says

    September 6, 2019 at 10:56 am

    5 stars
    Primavera is perfect for our busy weeknights! Great recipe…easy, healthy, and delicious. Thanks!

    Reply
    • Mahy says

      October 3, 2019 at 10:21 pm

      Absolutely!

      Reply
  4. Dannii says

    September 6, 2019 at 10:26 am

    5 stars
    Any dish with roasted veggies is good with me! This looks so colourful.

    Reply
    • Mahy says

      October 3, 2019 at 10:22 pm

      Hope you try it!

      Reply
  5. Gail says

    August 13, 2018 at 8:38 am

    4 stars
    This was really good, do add the cream cheese. Also added red chili flakes for some heat Even reheats well the next day.

    Reply
    • Mahy says

      August 16, 2018 at 9:39 am

      Ok great Gail so happy you enjoyed it!! 🙂

      Reply

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Mahy PicHi I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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I'm Mahy, a recipe developer, food stylist, culinary instructor, wife and busy mom! Welcome to my blog!... Read More…

Copyright © ‘2021’ · Private Policy · All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post.

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