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Home » Recipes » Main Dish

Pasta Primavera with Roasted Vegetables

April 25, 2018 By Katya 40 Comments

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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.

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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:

  • 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

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.

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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

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

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


Scale

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

  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.

Keywords: easy, meatless, healthy, simple

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

 

 

 

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

Filed Under: Main Dish, Recipes Tagged With: parmesan cheese, pasta, tomatoes, vegetarian

« Baked Potato Fries with Avocado Dip
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Comments

  1. BH of central FL says

    December 23, 2020 at 9:45 PM

    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!

    ★★★★★

    Reply
    • Katya says

      December 24, 2020 at 9:16 AM

      Thank you! So happy you enjoyed it.

      Reply
  2. Patricia says

    June 25, 2020 at 8:00 PM

    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.

    ★★★★★

    Reply
    • Katya says

      June 26, 2020 at 10:36 PM

      Thank you!

      Reply
  3. Meredith says

    June 10, 2020 at 5:00 AM

    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!

    ★★★★★

    Reply
    • Katya says

      June 12, 2020 at 8:38 AM

      Thank you Meredith! So happy you enjoyed it.

      Reply
    • Katya says

      June 12, 2020 at 8:39 AM

      Thank you!

      Reply
  4. Rose says

    April 22, 2020 at 12:25 PM

    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!

    ★★★★★

    Reply
  5. k.r. says

    April 19, 2020 at 8:39 PM

    The sauce for this was amazing! I used vegetable broth. The whole family loved it. Thank you so much for this recipe!

    ★★★★★

    Reply
  6. Nancy says

    April 16, 2020 at 8:39 AM

    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!

    ★★★★★

    Reply
    • Katya says

      April 16, 2020 at 11:10 AM

      Thank you Nancy! So happy the family approved. Appreciate your feedback.

      Reply
  7. Kim says

    March 27, 2020 at 12:42 AM

    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.

    ★★★★★

    Reply
    • Katya says

      March 27, 2020 at 9:12 AM

      Thank you Kim! So happy you enjoyed it and made it work with you had .

      Reply
  8. Allison Marsh says

    March 17, 2020 at 9:36 AM

    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.)

    ★★★★★

    Reply
  9. Joanie says

    March 5, 2020 at 9:41 PM

    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.

    Reply
    • Katya says

      March 6, 2020 at 1:01 PM

      So happy to hear that. Thank you for feedback Joanie.

      Reply
  10. Amy says

    March 4, 2020 at 7:24 PM

    Loved it! Great meatless main.

    ★★★★★

    Reply
    • Katya says

      March 5, 2020 at 8:13 AM

      Thank you!

      Reply
  11. Winnie says

    January 3, 2020 at 5:14 AM

    Delicious recipe!
    We had a big dinner so I doubled the recipe
    I’m definitely going to make it again (and again)
    Thank you

    ★★★★★

    Reply
    • Katya says

      January 3, 2020 at 5:56 AM

      Thank you! I’m so happy to hear you enjoyed it.

      Reply
  12. Rebecca says

    November 24, 2019 at 10:41 PM

    This was so delicious! I need a vegetarian main for my sister so I subbed vegetable broth. Crowd pleaser!

    ★★★★★

    Reply
  13. Pamela says

    November 15, 2019 at 7:39 PM

    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!

    Reply
  14. Brittany says

    November 12, 2019 at 9:48 PM

    Thanks for the recipe! I tried it for dinner with my sister, brother-in-law, and my husband. They all thought it was tasty!

    ★★★★★

    Reply
    • Katya says

      November 14, 2019 at 9:33 AM

      Thank you! So happy to hear you all enjoyed it.

      Reply
  15. Johnny says

    November 8, 2019 at 8:03 PM

    Tasted delicious. I didn’t have any fresh parsley, so I used Swiss chard instead.

    ★★★★

    Reply
  16. Sharin & Kimberlee says

    October 13, 2019 at 9:21 PM

    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.

    Reply
    • Katya says

      October 14, 2019 at 1:24 PM

      I hope you enjoy it! Thank you for feedback.

      Reply
  17. Lis Liesicke says

    October 6, 2019 at 8:56 AM

    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

    ★★★★★

    Reply
    • Katya says

      October 6, 2019 at 10:08 PM

      Thank you Lis! I appreciate that.

      Reply
  18. Donna says

    October 2, 2019 at 6:41 PM

    The flavors in this recipe are spectacular, and directions are perfect ????????! Thanks so much ????delish!

    ★★★★★

    Reply
    • Katya says

      October 2, 2019 at 8:34 PM

      Thank you Donna! So happy to hear that.

      Reply
  19. Lauren says

    September 4, 2019 at 3:33 AM

    Loved this recipe!

    ★★★★★

    Reply
  20. Jules says

    April 16, 2019 at 9:55 AM

    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!

    ★★★★★

    Reply
  21. Dina says

    April 16, 2019 at 1:48 AM

    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!

    ★★★★★

    Reply
  22. Sharmay Taylor says

    July 9, 2018 at 9:51 PM

    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!

    ★★★★★

    Reply
    • Katya says

      July 10, 2018 at 9:25 AM

      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 🙂

      Reply
  23. [email protected] says

    May 10, 2018 at 11:18 AM

    Yummy! Made this last night and it was absolutely the best pasta primavera ever!

    ★★★★★

    Reply
    • Katya says

      May 10, 2018 at 12:32 PM

      Thanks so much Kimberly! So glad you enjoyed it.

      Reply

Trackbacks

  1. Healthy Chicken Meatballs (100% KID APPROVED) - Little Broken says:
    February 3, 2019 at 10:12 AM

    […] Pasta Primavera with Roasted Vegetables […]

    Reply
  2. Avocado Caesar Salad with Cucumbers (No Egg Dressing) - Little Broken says:
    January 23, 2019 at 10:39 PM

    […] best part about this side salad is that it pairs so well with dishes like Pasta Primavera, Baked Chicken Parmesan, or Creamy Roasted Tomato Soup. Or you can easily turn this side salad into […]

    Reply

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