Pasta Primavera with Roasted Spring Vegetables

• 12 ounces penne pasta
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Steps

1. 1 Preheat oven to 400°F. Toss broccoli, cherry tomatoes, zucchini, yellow squash, and red bell pepper with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. 2 Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
3. 3 In a large pan, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
4. 4 Add roasted vegetables to the pan with the pasta. Toss to combine and heat through.
5. 5 Stir in Parmesan cheese and fresh basil. Season with additional salt and pepper if needed.
6. 6 Serve immediately and enjoy!

Equipment

• Baking sheet
• Large pot for pasta
• Large pan

Variations

• Add feta cheese for a tangy twist.
• Incorporate fresh peas for added sweetness.

Substitutions

• Use whole wheat pasta for a healthier option.
• Substitute olive oil with avocado oil for a nuttier flavor.

Pairings

• Garlic bread
• Mixed green salad with lemon vinaigrette

Nutrition

Tips

• For extra flavor, toast the garlic in the olive oil until golden.
• Feel free to customize with your favorite spring vegetables.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Add grilled chicken for a heartier meal.

FAQ