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Pasta Primavera with Roasted Vegetables
Category
dinner Main Course
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
-
1/4 cup olive oil
- 1 ½ teaspoon kosher salt
-
1 tablespoon Italian seasoning, such as Giadzy Tuscan Grill Herb Blend
-
1 pound short pasta, such as mezzi rigatoni
-
1 14-oz can datterini tomatoes
-
1/2 cup grated Parmesan
Instructions
Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt and Italian seasoning to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 to 25 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the canned datterini tomatoes, juice and all, and enough reserved cooking liquid to moisten. Season the pasta with salt to taste, if needed. Serve with grated Parmesan.
Nutrition
Nutrition
- per serving
- Calories
- 455
Amount/Serving
% Daily Value
- Carbs
- 70 grams
- Protein
- 15 grams
- Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 185 milligrams
- Fiber
- 6 grams
- Sugar
- 9 grams
- Unsaturated Fat
- 9 grams
1 comment
5 stars!! Delicious! A little work to cut up the veggies but everyone loved the flavors and you don’t miss the meat. We made homemade noodles which made it even better.