Pasta Primavera with Roasted Vegetables
Author: Julie
Prep time: 10 mins
Cook time: 28 mins
Total time: 38 mins
Ingredients
  • 3 carrots, cut in strips
  • 2 zucchini, cut in strips
  • 3 small red and orange bell peppers, seeded and cut in strips
  • 2 yellow squash, cut in strips
  • 1 onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 tablespoons extra virgin olive oil
  • ½ cup grated parmesan cheese (creamy version)
  • 1½ cup heavy cream (creamy version)
  • 1 box of Fusilli or Farfalle pasta (1 lb)
  • 1 cup reserved pasta water
  • Thyme leaves
  • Dry oregano
  • Salt & pepper
Method
  1. Wash and cut all your vegetables into strips. Thinly slice an onion.
  2. Place cut veggies along with the sliced onion and garlic cloves, on a baking sheet. Sprinkle veggies with fresh Thyme leaves, Oregano, salt and pepper.
  3. Drizzle veggies generously with extra virgin olive oil. Toss and roast in a preheated oven at 425° F. After 10 - 12 minutes of cooking, toss the veggies once, and continue cooking for another 15 minutes, or until the carrots are nice and tender, and the veggies show some color.
  4. Meanwhile, cook the pasta according to the package directions.
  5. For the vegan version, toss the vegetables with the cooked pasta and add some reserved pasta water, season with salt and pepper, and serve immediately.
Notes
Creamy Version:
Add 2 tablespoons of butter to a small sauce pan and melt. Then add 1½ cups of heavy cream. Add ½ cup of grated parmesan cheese, salt and pepper. Heat on low, till the sauce starts to bubble. Add the roasted vegetables and the cream sauce to the pasta and toss well.
Sprinkle with grated parmesan cheese and serve immediately.
Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/04/pasta-primavera-roasted-vegetables/