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.
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.
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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.
Keywords: easy, meatless, healthy, simple
Naymeer says
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!
Frankie says
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.
Elizabeth says
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.
Cynthia says
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!!!
★★★★★
Katya says
Thank you so much! So glad you enjoyed it.
Karin Mitschele says
This was great, my family and I loved it! They all asked me to make it again.
Diana Seeley says
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.
★★★★★
Katya says
Thank you! I so appreciate that.
BH of central FL says
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!
★★★★★
Katya says
Thank you! So happy you enjoyed it.
Patricia says
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.
★★★★★
Katya says
Thank you!
Meredith says
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!
★★★★★
Katya says
Thank you Meredith! So happy you enjoyed it.
Katya says
Thank you!
Rose says
Have made this several times with different roasted veg combos & my oh my do I love it! Fabulous recipe that is simple, fresh and extremely appetizing– make several servings, you will be fighting for the last scoop!
★★★★★
k.r. says
The sauce for this was amazing! I used vegetable broth. The whole family loved it. Thank you so much for this recipe!
★★★★★
Nancy says
I made this last night for a fussy family… they loved it and continually commented how yummy it was. I used zucchini, peppers, onions, broccoli and mushrooms. I also added in sundried tomatoes in the last toss to give the dish more depth of tomato flavor. I love roasted veggies but never thought to use in a primavera. Thank you so much for this recipe… this is a keeper!
★★★★★
Katya says
Thank you Nancy! So happy the family approved. Appreciate your feedback.
Kim says
So delicious and easy to throw together! I had just roasted a bunch of veggies (carrots, zucchini, butternut squash, red peppers, red onion, broccoli florets, and sliced mushrooms) and was looking for ideas of how to use them. Your recipe was super easy to tweak/adapt. I just added a generous scoop of roasted veg to the pasta.
I only had half a pint of grape tomatoes, so in went a can of diced tomatoes. Because my veggies were seasoned only with salt and pepper, I tossed freshly dried basil into the sauce to boost the flavor.
My husband loved this dish. He never missed the meat! Thank you, Katya! It’s a keeper.
★★★★★
Katya says
Thank you Kim! So happy you enjoyed it and made it work with you had .
Allison Marsh says
Delicious, simple, with great directions! I made this last night for dinner using leftover roasted veggies and one link of sausage cut up small. I only had linguine so I ended up adding about 1/2-3/4 cup of the pasta liquid at the end once I mixed everything together. I also added the zest of 1 lemon for some extra flavor and it was delicious (would have been great without too though as yours is written.)
★★★★★
Joanie says
Love love love!!! This was right up my alley! I love veggies and roasting them just takes them to a whole new level. Will definitely be making this again.
Katya says
So happy to hear that. Thank you for feedback Joanie.
Amy says
Loved it! Great meatless main.
★★★★★
Katya says
Thank you!
Winnie says
Delicious recipe!
We had a big dinner so I doubled the recipe
I’m definitely going to make it again (and again)
Thank you
★★★★★
Katya says
Thank you! I’m so happy to hear you enjoyed it.
Rebecca says
This was so delicious! I need a vegetarian main for my sister so I subbed vegetable broth. Crowd pleaser!
★★★★★
Pamela says
I substituted veggie broth because my daughter is a vegetarian and it was super delicious! I’m definitely going to be making this part of our regular meal plan!
Brittany says
Thanks for the recipe! I tried it for dinner with my sister, brother-in-law, and my husband. They all thought it was tasty!
★★★★★
Katya says
Thank you! So happy to hear you all enjoyed it.
Johnny says
Tasted delicious. I didn’t have any fresh parsley, so I used Swiss chard instead.
★★★★
Sharin & Kimberlee says
I’m just waiting for my sauce to simmer down! I cannot wait I am so excited my whole body from my hair to my toes (and the hair on them) is trembling!! The smells are filling up the whole house and my kids cant stay out of the kitchen.
Katya says
I hope you enjoy it! Thank you for feedback.
Lis Liesicke says
The primavera is divine, I roasted aubergine, peppers, courgettes, mushrooms, red onions and pumpkin, all cut into bite-sized pieces, in the oven and served them on top of the pasta, delicious
★★★★★
Katya says
Thank you Lis! I appreciate that.
Donna says
The flavors in this recipe are spectacular, and directions are perfect ????????! Thanks so much ????delish!
★★★★★
Katya says
Thank you Donna! So happy to hear that.
Lauren says
Loved this recipe!
★★★★★
Jules says
I love how this Pasta Primavera is absolutely loaded with vegetables! I also love that you roasted them. So much more flavour this way. What a great recipe!
★★★★★
Dina says
I’m really looking forward to giving this recipe a try. I absolutely love pasta! This pasta primavera looks so light yet so satisfying. Wonderful recipe Katya!
★★★★★
Sharmay Taylor says
I have made this twice now and I love it. I have used broccoli and cauliflower when I didn’t have enough of the other vegetables. I have also had to used romo tomatoes as I didn’t have cherry tomatoes. Still was delicious!
★★★★★
Katya says
Thank you Sharmay! That’s what I love about this dish is that you can use just about any veggies. So glad you love it. thanks for your feedback 🙂
[email protected] says
Yummy! Made this last night and it was absolutely the best pasta primavera ever!
★★★★★
Katya says
Thanks so much Kimberly! So glad you enjoyed it.