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

Equipment Needed:

• Pasta Pot
• Sheet Pan
• Sharp knife
• Cutting board
• Garlic Peeler

How to make Roasted Vegetable Pasta Primavera:

Other Pasta Recipes:

• Pasta with Italian sausage and roasted veggies
• Manicotti
• Farfalle Pasta with Pesto

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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

Equipment

• Two Baking Sheets
• Sharp Knife
• Large Mixing Bowl

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