Mediterranean Meals

Easy Pasta Primavera Recipe

Name: Easy Pasta Primavera Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 zucchini, (sliced into half moons); 2 yellow squash, (sliced into half moons); 2 to 3 carrots, (peeled and cut into short sticks); 1 red bell pepper, (sliced into strips); 1 yellow or orange bell pepper, (sliced into strips); 1 red onion, (sliced into half moons); 3 large garlic cloves, (minced); 1 tablespoon dried oregano, (plus more for garnish); 1 1/2 teaspoons fresh thyme leaves, (plus more for garnish); Kosher salt; Black pepper; Extra virgin olive oil; 12 ounces short pasta of your choice (I like farfalle); 8 ounces grape tomatoes, (halved); 1 large lemon, (zested); 1/2 cup parmesan cheese, (plus more for garnish)

6 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

2 zucchini, (sliced into half moons)

2 yellow squash, (sliced into half moons)

2 to 3 carrots, (peeled and cut into short sticks)

1 red bell pepper, (sliced into strips)

1 yellow or orange bell pepper, (sliced into strips)

1 red onion, (sliced into half moons)

3 large garlic cloves, (minced)

1 tablespoon dried oregano, (plus more for garnish)

1 1/2 teaspoons fresh thyme leaves, (plus more for garnish)

Kosher salt

Black pepper

Extra virgin olive oil

12 ounces short pasta of your choice (I like farfalle)

8 ounces grape tomatoes, (halved)

1 large lemon, (zested)

1/2 cup parmesan cheese, (plus more for garnish)

Directions

Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.

Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.

Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.

Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.

Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.

Nutrition

Serving Size

Calories

307.5 kcal

Total Fat

3.7 g

Saturated Fat

1.7 g

Unsaturated Fat

1.4 g

Trans Fat

Cholesterol

5.7 mg

Sodium

162.5 mg

Total Carbohydrate

57.2 g

Dietary Fiber

6.3 g

Total Sugars

9.5 g

Protein

13.5 g