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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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farfalle 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.
 
 

Roasted Vegetable Pasta primavera Recipe:

vegetables for pasta primavera

 

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, minced
  • olive oil
  • Italian Seasoning
  • Parmesan Cheese
  • salt
  • black pepper

Equipment Needed:

 

How to make Roasted Vegetable Pasta Primavera:

zucchini an d squash cut into sticks

Preheat your oven to 450 degrees.  Start this farfalle primavera recipe by preparing your vegetables for roasting.  Cut the zucchini and  yellow squash into sticks.   You can do this by cutting the ends off the squashes then cut into half.  And then cut each half into half and slice into sticks. 
 
 
sliced peppers for roasting for primavera
 
Slice the peppers into half lengthwise and then remove all the seeds and membranes. Slice into strips and then cut strips in half to make sticks. 
 
sliced eggplant for roasting
 
Cut off the top and the bottom the eggplant. Cut into half lengthwise and slice. 
 
sliced onions for roasting
 
Peel the red onion and slice off the ends. Slice in half and then into thin slices. 
 
sliced mushrooms for roasted pasta primavera
 
Clean the mushrooms and slice into slices. 
 
preparing the vegetables for roasted vegetable pasta primavera
 
Place all the vegetables on two baking sheets, spreading them as thin as possible so they are able to roast. 
 
preparing veggies for roasting
 
 Drizzle the vegetables plenty of with olive oil and toss to evenly coat the vegetables for roasting.  Season with salt and black pepper. 
 
seasoning roasting vegetables with Italian seasoning
 
 
Add the Italian seasoning and top with the minced garlic cloves. Toss all the vegetables to evenly mix.  Place in the oven and roast for 35 minutes. 
 
roasted Vegetables for pasta primavera
 
Toss and turn the vegetables a few times during the roasting.   And continue to roast in oven until the veggies are caramelized and tender.  
 
farfalle pasta for primavera
 
Meanwhile cook the farfalle according to the package directions until al dente.
 
cooked farfalle for primavera
 
Drain the pasta reserving 1-2 cups of the pasta water. Place the al dente farfalle pasta in a large serving bowl. 
 
adding the roasted vegetables to the farfalle pasta
 
Add all the roasted vegetables to the farfalle pasta and toss.  Add the grated parmesan cheese and enough of the pasta water to moisten for this farfalle primavera. 
 
farfalle primavera in bowl
 
 
Season with additional salt and pepper to taste and serve with additional cheese sprinkled on top.  We are very happy with this delicious Pasta Primavera recipe and we believe you will be also.
 

Other Pasta Recipes:

 

Click HERE to save this Farfalle primavera to Pinterest

 

farfalle primavera in bowl
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 Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: farfalle primavera, Pasta primavera, roasted vegetable pasta primavera, Roasted Vegetables pasta
Servings: 4
Calories: 289kcal
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 bag Bow Tie Pasta Farfalle pasta
  • 3 garlic cloves
  • ¼ cup Olive Oil
  • 1 tablespoon Italian Seasoning
  • ½ cup grated Parmesan Cheese
  • Salt to taste
  • pepper to taste

Instructions

  • Preheat your oven to 450 degrees.  Start this primavera recipe by preparing your vegetables for roasting. 
  • Cut the zucchini and  yellow squash into sticks.   You can do this by cutting the ends off the squashes then cut into half.  And then cut each half into half and slice into sticks. 
  • Cut the peppers into half lengthwise and then remove all the seeds and membranes. Slice into strips and then cut strips in half to make sticks. 
  • Cut off the top and the bottom the eggplant.  Cut into half lengthwise and slice. 
  • Peel the red onion and cut off the ends. Slice in half and then into slices. Clean the mushrooms and cut into slices.
  • Place all the vegetables on two baking sheets, spreading them as thin as possible so they are able to roast. 
  •  Drizzle the vegetables plenty of with olive oil and toss to evenly coat the vegetables for roasting.  Season with salt and black pepper. 
  • Add the Italian seasoning and top with the minced garlic cloves. Toss all the vegetables to evenly mix.  Place in the oven and roast for 35 minutes. 
  • Toss and turn the vegetables a few times during the roasting.   And continue to roast in oven until the veggies are caramelized and tender. 
  • Meanwhile cook the farfalle according to the package directions until al dente.
  • Drain the pasta reserving 1-2 cups of the pasta water. Place the al dente farfalle pasta in a large serving bowl. 
  • Add all the roasted vegetables to the farfalle pasta and toss.  Add the grated parmesan 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.  We are very happy with this delicious Pasta Primavera recipe and we believe you will be also.

Nutrition

Calories: 289kcal | Carbohydrates: 24g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 218mg | Potassium: 1326mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1394IU | Vitamin C: 84mg | Calcium: 205mg | Iron: 2mg

 

Updated this recipe on 03/08/2022

 

pasta primavera

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! :)