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Roasted Vegetable Pasta Primavera

This roasted vegetable pasta primavera maximizes all the sweet flavors of roasted veggies. A super simple farfalle primavera recipe.

roasted vegetable pasta primavera
 
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!).  They serve this awesome Pasta Primavera that we just fell in love with it.  Since are always looking to improve or experiment with recipes so when we discovered this delicious roasted vegetable pasta primavera we had to duplicate it.
 
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vegetables for primavera
 
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 farfalle pasta is one of the hubby’s favorite pasta, we choose that but any pasta would be delicious in this simple recipe.
 
bowtie primavera with roasted veggies
 
We are very happy with this delicious Pasta Primavera recipe and we believe you will be also.
 
 

How to make Roasted Vegetable Pasta primavera:

Scroll down for the Printable Recipe

Ingredients

  • Red Bell Pepper
  • Green Bell Pepper
  • Zucchini
  • Yellow Squash
  • Small Egg Plant
  • Purple Onion
  • Portobello Mushrooms
  • Farfalle Pasta (bowtie or butterfly pasta)
  • garlic cloves
  • olive oil
  • Italian Seasoning
  • Parmesan Cheese
  • salt and black pepper

Equipment Needed:

 

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 sheet pans 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 farfalle 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 farfalle 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.
 

Other Pasta Recipes:

 

Click HERE to save this Farfalle primavera to Pinterest

 

Print Recipe
5 from 4 votes

roasted vegetable pasta primavera

This roasted vegetable pasta primavera maximizes all the sweet flavors of roasted veggies. A super simple farfalle primavera recipe. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: farfalle primavera, Pasta primavera, roasted vegetable 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 farfalle 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 farfalle 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

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Recipe Rating




Melissa Bo

Sunday 14th of December 2014

Thanks for sharing! This looks delicious!

Erin

Monday 26th of August 2013

looks delicious! Thanks for sharing!

Dawn

Monday 19th of August 2013

Wow Evelyn that pasta is loaded with goodness.Thanks so much, we loved it!

Miz Helen

Saturday 17th of August 2013

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.

Kelley

Saturday 17th of August 2013

You had me at pasta! YUM!! Thanks for sharing! :)