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Monday, August 12, 2013

How to Make an Easy Pasta Primavera with Roasted Vegetables

We just recently discovered a sweet little Winery and Bistro in our area.
 (its only been open for two years,
 yeah I am sharp and nothing gets past me, not!)

Anyways they serve this awesome Pasta Primavera that we just fell in love with, so we came home and recreated it.  

Our version of this favorite Italian recipe contains red and green bell peppers, zucchini, yellow squash, eggplant, mushrooms and purple onion.  These vegetables are all roasted to a perfect caramelization to bring out and maximize all those flavors. 

And since bowtie pasta is one of the hubby's favorite pasta, we choose that but any pasta would be delicious in this simple recipe.    

 We are very happy with this delicious Pasta recipe and we believe you will be also!

Pasta Primavera

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 small Eggplant
  • 1 Purple Onion
  • 8 Baby Portobello Mushrooms
  • 16 oz box of Bow Tie Pasta (Farfalle pasta)
  • 3 garlic cloves
  • 1/4 cup of Olive Oil
  • 1 tablespoon of Italian Seasoning or Herbs de Provence
  • 1/2 cup grated Parmesan Cheese
  • Salt and Pepper to taste
1. Preheat oven to 450 degrees
2. Prepare your veggies by cutting the squashes and the peppers into matchsticks, cut the onion and the eggplant in half lengthwise and slice, and then slice the mushrooms (see picture below)
3. Drizzle the veggies with olive oil and season with salt and pepper. Add the herbs then spread on several cookie sheets and top with garlic cloves. Roast in oven stirring occasionally until the veggies are caramelized and the garlic is tender about 20 minutes stirring occasionally.
Note: The veggies could also be stirred fried in batches until caramelized. So if you do not wish to heat up the oven, grab a big skillet
4. Meanwhile cook the pasta according to the package directions until al dente, drain reserving 1-2 cups of the pasta water.
5. Using a fork, mash the garlic cloves into a paste and add the garlic paste and the caramelized veggies to the pasta. Toss the pasta and veggies together and add the grated cheese and enough of the pasta water to moisten.
6. Season with additional salt and pepper to taste and serve with additional cheese sprinkled on top.
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  1. Yummy! This would be a great dish to use up some of those summer veggies :)

    1. I'm sharing this on Facebook later today, Evelyn - thanks so much for linking up to All My Bloggy Friends! Have a great weekend! {hugs}

  2. I'm glad you joined the Link Up with this post this week, because I saw it earlier and thought how delicious it looked! :) Thanks!

  3. What a great dish to use up veggies from the garden. Thanks for sharing at Simple Supper Tuesday.

  4. Hi, this recipe looks so good and something my family would love!
    Julie from

  5. Mmmmm....Looks yummy!
    I hope you'll join us at Meet & Greet this week and link up. =0)

  6. Perfect dish for a summer garden! I've been on an Herbs de Provence kick lately. Maybe b/c I found two tins of it in my spice cabinet.

    Thanks for linking!

  7. You had me at pasta! YUM!!

    Thanks for linking up to Financial Friday! Im going to feature this tomorrow in a dinner round-up! Thanks for sharing! :)

  8. Hi Evelyn,
    Your Pasta Primavera looks so good, a nice cool salad for a hot summers day. Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon
    Miz Helen

  9. Wow Evelyn that pasta is loaded with goodness.
    Thanks so much for linking up at Swap N Share Sunday
    Spatulas On Parade

  10. looks delicious! Thanks for sharing at Share Your Stuff Tuesdays..hope to see you again this week :)

  11. G'day and YUM!
    Thanks for sharing at the Foodie Friends Friday Nothing but Noodles Pasta party!
    Cheers! Joanne

  12. Thanks for sharing! This looks delicious!


Thank you so much for your sweet comments:)))