My Turn for Us

Great Food, Creative DIY & Backroads Travel

How to Make an Easy Pasta Primavera with Roasted Vegetables

by 13 Comments

We are always looking to improve or experiment with recipes so when we discovered this delicious Pasta Primavera, we had to duplicate it.
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 Primavera Pasta recipe and we believe you will be also!

 

Print Recipe

How to Make an Easy Pasta Primavera with Roasted Vegetables

Roasted Vegetables tossed with pasta in its own sauce
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: Pasta primavera, Roasted Vegetables pasta
Servings: 4
Calories: 288.74kcal
Author: Evelyn

Ingredients

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 small Eggplant
  • 1 Purple Onion
  • 8 Baby Portobello Mushrooms
  • 1 16 oz Bow Tie Pasta Farfalle pasta
  • 3 garlic cloves
  • 1/4 cup Olive Oil
  • 1 tablespoon Italian Seasoning
  • 1/2 cup grated Parmesan Cheese
  • Salt to taste
  • pepper to taste

Instructions

  • Preheat oven to 450 degrees
  • 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)
  • 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 stir-fried in batches until caramelized. So if you do not wish to heat up the oven, grab a big skillet
  • Meanwhile cook the pasta according to the package directions until al dente, drain reserving 1-2 cups of the pasta water.
  • 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.
  • Season with additional salt and pepper to taste and serve with additional cheese sprinkled on top.

Nutrition

Calories: 288.74kcal | Carbohydrates: 24.45g | Protein: 11.8g | Fat: 18.35g | Saturated Fat: 4.29g | Cholesterol: 11mg | Sodium: 217.6mg | Potassium: 1325.38mg | Fiber: 8.78g | Sugar: 13.87g | Vitamin A: 1393.27IU | Vitamin C: 84.27mg | Calcium: 202.5mg | Iron: 2.07mg


If you enjoyed this Pasta Primavera:

Stuffed Shells

Antipasto Skewers

Reader Interactions

Subscribe

for your weekly Updates!

Make Cinnamon French Toast for breakfast or brunch.  We use a french toast batter with flour for better consistency.  Then we topped them with real maple syrup, strawberries and whipped cream for an extra special touch.    We whipped up a homemade french toast with flour recipe that is easy enough for any day of…

Read More

Comments

  8. Miz Helen

    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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating