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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.