Pasta Primavera with Roasted Vegetables
Pasta primavera with roasted vegetables and delicious herb and tomato butter sauce for a veggie loaded weeknight dinner!
Also try Cod with Tomato and Herb Butter. It’s made in a similar tomato butter sauce and the reader reviews are outstanding.
Pasta Primavera
When it comes to easy veggie-loaded weeknight dinners…I’m all in! Especially ones that require little prep and are all about the veggies.
This pasta primavera with roasted veggies is just that! It’s made with a mix of simple veggies that are roasted with Italian seasoning. Then tossed in herb and tomato butter sauce.
It’s such a delicious twist on our penne primavera recipe with creamy pesto sauce. It pairs well with chopped antipasto salad for an easy meal.
What is Primavera Sauce Made Of?
Primavera sauce is so light and flavorful made with fresh vegetables and delicious tomato herb butter.
- Olive oil
- Garlic
- Grape Tomatoes
- Chicken Stock
- Butter
- Parsley
- Parmesan
How to Make Roasted Vegetable Pasta
This roasted vegetable pasta comes together fairly easily. You just have to give time for the liquid to reduce when making the herb sauce.
The sauce adds a little extra something to the pasta and tastes like no other pasta primavera out there.
- Toss cut-up vegetables with olive oil and Italian seasoning. Roast until tender.
- In a pan, sauté garlic with grape tomatoes.
- Then add the vegetable broth or chicken stock and let the mixture reduce by half.
- In the end, stir in butter and fresh parsley.
- Toss with cooked pasta, roasted vegetables, and Parmesan.
More Easy Pasta Recipes:
- 20-Minute Whole Wheat Mac and Cheese
- Chicken Sausage and Broccolini Pasta – only 7 ingredients!
- 20-Minute Sun-Dried Tomato Pasta with Spinach
- Pasta with Tomato Cream Sauce
Katya’s TIP: I like to use small shaped pasta for this dish, such as penne. But you can substitute whole wheat, gluten-free, or any type of pasta.
We personally go through phases with pasta. Sometimes I like all whole wheat, sometimes all white, and sometimes we’ll do something like chickpea pasta.
Video: How to make Pasta Primavera with Roasted Vegetables
Pasta Primavera with Roasted Vegetables
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main
- Method: Roasted
- Cuisine: Italian
Description
Pasta primavera with roasted vegetables and delicious herb and tomato butter sauce for a veggie loaded weeknight dinner!
Ingredients
Vegetables
- 1 1/4 lbs. (about 6 cups) fresh vegetables cut into strips*
- 3 Tbsp. olive oil
- 2 tsp. Italian seasoning
- Kosher salt and pepper, to taste
Pasta + Sauce
- 8 oz. dry small shaped pasta, such as penne
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 pint grape tomatoes
- 1 cup vegetable broth or chicken stock
- 3 Tbsp. butter
- 1/4 cup fresh chopped Italian parsley
- 1/4 cup grated Parmesan cheese
- Kosher salt and pepper, to taste
Instructions
Vegetables
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
- In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
- Roast for 20 minutes or until the vegetables are tender and lightly golden brown.
Pasta + Sauce
- Cook pasta according to package directions. Drain.
- In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
- Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
- Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
- Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.
Notes
*You can mix and match any of these vegetables: zucchini, yellow squash, white onions, bell peppers, asparagus, and portobello mushroom.
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 3 g
- Sodium: 123.8 mg
- Fat: 19.9 g
- Carbohydrates: 35.7 g
- Protein: 10.5 g
- Cholesterol: 18.9 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I wanted to like this. As another commenter stated, I’ve wanted to like pasta primavera but never found a recipe that wasn’t bland and boring. I thought maybe roasted vegetables would do the trick and found this recipe when I searched. The added bonus of the chicken stock sauce was the key. Well, it all came together as expected but it still didn’t do it for me. I used zucchini, squash, eggplant, red onion and red pepper as my veggies – roasted as I normally do, similar to this but with a small splash of balsamic vinegar. They turned out perfect – but became mushy in the sauce (particularly the eggplant – I should have left that out.) The sauce is fine and would make a nice base for something else. Perhaps if you leave the pasta in over a low flame for a bit to finish cooking, it would absorb more of the liquid (which is what another commenter did.) I also topped with grilled chicken to make a more complete meal. Overall – this is fine. I think the addition of fresh herbs would also help. Thanks for sharing, but I’m still looking for the perfect pasta primavera recipe.
I agree with all of your comments. Perhaps a splash of red wine and balsamic to the sauce would enhance flavor, as would well-roasted mushrooms to the veggies. Add it all together just before serving, so things don’t go mushy.
Made this for 7 and everyone enjoyed it very much!
Used red and green pepper, muchrooms, zucchini, squash, broccoli, carrots, and didn’t measure veggies, so I used a extra 1/2c of broth. I’ll saute more garlic next time (even though I used garlic powder on all veggies as I always do.)
Made boneless chicken breast for those who wanted to add it. Next time, I plan to offer avocado, too.
A perfect complete meal! Thank you.
Thank you for sharing your absolutely delicious recipe. I have always struggled trying to get really rich flavor into the pasta when making Primavera, but this recipe cracked the code.
I made it last night as part of the New Year’s Eve dinner I was having and it was a smashing success. I roasted zucchini, one large red onion, baby bella mushrooms, carrots cut into matchsticks, and then, of course, the delicious tomatoes that had been basting in the garlic and chicken broth liquid. I used three cloves of garlic because I love garlic and it was perfect.
I will definitely be making this again, and we have leftovers for round two today :))
I meant to give it 5 stars. It is definitely a 5 star recipe.
Thank you.
This sounds fantastic and it is!!! I made two huge trays one with little chicken breast in it, one all veg. I plan to freeze and serve to guests. I’m hoping it freezes and rebakes well!!!! I have it covered really well and am using in a week. I’ll take it out day before to thaw and plan to bake 20min., 350degrees. Hope it enhances flavor or at least is as tasty. I’m nervous now becauseI read it’s not something to freeze really!!! Yikes!!! Hope it isn’t too dry or too runny any suggestions???
Family enjoyed this very much. I used broccoli, carrots, onions and green beans. thank you for the recipe.
Feeling sorry for ole’ vegggies? How about wake-up call that leaves them reveling in delight! Roasted vegetables are their destiny. Preheat an oven to 400ºF, toss zucchini, red onion, purple garlic cloves with olive oil and pepper. Lay them out on a baking sheet, taking care not to overcrowd or overlap the veggies so they roast evenly. When done roasting the veggies will have browned edges all the way around—a telltale sign of quality contentment. Serve roasted vegetables with angel hair pasta primavera for a hearty Italian flavor that tastes like home cooked love!
Delicious! First time I made I followed your recipe exactly and it was a crowd pleaser! I didn’t have much time next time I wanted to make again so I modified the cooking method and kept the ingredients the same sans the tomatoes. Zucchini, onion and red pepper and garlic were my veggies which I sautéed stovetop. Added chicken broth once veggies were al Dante. I didn’t have to cook down because I finished cooking my pasta in with the veggies and it absorbed a lot of the broth. I added the butter, cheese, parsley and basil at the end. Yummy! Recipe is a keeper! Thank you for sharing.
We used broccoli, carrots, red onion and zucchini along with vegetable stock and cashew “Parmesan” to make this vegan. This was delicious & has officially been added into our meal rotation.
Oh my god, this was delicious! We used red and orange peppers, broccoli, zucchini, mushrooms and asparagus. Didn’t change a thing and we will be making this every week! Thank you!!!
Thank you so much! So glad you enjoyed it.
This was great, my family and I loved it! They all asked me to make it again.
I made this for the family tonight, especially for my daughter who really tries to eat vegetarian several nights a week. It was a hit with everyone. The best part is definitely the roasted veggies. So so good once you mixed them in with the other ingredients. This recipe is definitely a keeper! Thanks for sharing.
Thank you! I so appreciate that.
Loved this recipe. Very easy to make and very delicious! I like how you can use whatever veggies you have on hand. This is definitely a keeper! Thank you!
Thank you! So happy you enjoyed it.
very good recipe! There were no leftovers and no one complained about no meat. I added eggplant, zucchini, carrots, butternut squash, and broccoli. Next time, I will leave out the butternut squash- it was too sweet.
Thank you!
This recipe is fabulous! My first time making primavera and it turned out great, thanks to you! I couldn’t find Italian seasoning (I live in Germany and I searched everywhere!) so I seasoned with lemon juice instead and was the only thing I did differently. I loved it and will pass it along to my family and friends! 🙂 P.s. leftovers were just as yummy!
Thank you Meredith! So happy you enjoyed it.
Thank you!