Roasted Vegetable Pasta Primavera

Looking to whip up a restaurant-quality pasta dish at home? Give our Roasted Vegetable Pasta Primavera a try! With an array of colorful veggies roasted to perfection and a simple yet flavorful farfalle pasta.  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 our love for Farfalle is no secret and nothing complements it better than a medley of these roasted veggies! So, we took our favorite pasta the Farfalle, roasted some fresh veggies to bring out their sweet flavors, and voila – our simple, delicious and healthy Pasta Primavera recipe is ready for you to try!

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. Embrace your inner-Italiano with our Roasted Veggie Pasta Primavera. Tiny bowties, farfalle, draped in rich flavors of perfectly roasted veggies.  We are very happy with this delicious Pasta Primavera recipe and we believe you will be also.

Other Pasta Recipes:

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roasted vegetable pasta primavera

5 from 4 votes
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farfalle primavera in bowl
This roasted vegetable pasta primavera maximizes all the sweet flavors of roasted veggies. A super simple farfalle primavera recipe. 
Evelyn Osborn
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 289 kcal

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: 289kcalCarbohydrates: 24gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 11mgSodium: 218mgPotassium: 1326mgFiber: 9gSugar: 14gVitamin A: 1394IUVitamin C: 84mgCalcium: 205mgIron: 2mg
Keyword farfalle primavera, Pasta primavera, roasted vegetable pasta primavera, Roasted Vegetables pasta
Tried this recipe?Let us know how it was!

Updated this recipe on 03/08/2022

pasta primavera

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5 from 4 votes

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9 Comments

  1. 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

  2. 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.