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 with Roasted Vegetables - roasted vegetables tossed with hot pasta and tomato herb sauce for an easy weeknight meatless meal | littlebroken.com @littlebroken this recipe

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.

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
Pasta Primavera with Roasted Vegetables - roasted vegetables tossed with hot pasta and tomato herb sauce for an easy weeknight meatless meal | littlebroken.com @littlebroken

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.
Pasta Primavera with Roasted Vegetables - roasted vegetables tossed with hot pasta and tomato herb sauce for an easy weeknight meatless meal | littlebroken.com @littlebroken

More Easy Pasta Recipes:

Pasta Primavera with Roasted Vegetables - roasted vegetables tossed with hot pasta and tomato herb sauce for an easy weeknight meatless meal | littlebroken.com @littlebroken

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

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Pasta Primavera with Roasted Vegetables - roasted vegetables tossed with hot pasta and tomato herb sauce for an easy weeknight meatless meal | littlebroken.com @littlebroken

Pasta Primavera with Roasted Vegetables

★★★★★ 4.9 from 25 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main
  • Method: Roasted
  • Cuisine: Italian
Print Recipe

Description

Pasta primavera with roasted vegetables and delicious herb and tomato butter sauce for a veggie loaded weeknight dinner!

Ingredients

Units Scale

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

  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. 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.
  3. Roast for 20 minutes or until the vegetables are tender and lightly golden brown.

Pasta + Sauce

  1. Cook pasta according to package directions. Drain.
  2. In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
  3. Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
  4. Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
  5. 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

Keywords: easy, meatless, healthy, simple